Freelance Editor and Writer / Richmond, Virginia (May 2009 to Present)

Senior Editor / Tuttle Publishing, a division of the Periplus Publishing Group, Rutland, Vermont (November 2005–May 2009)

Food Writer / The Rutland Herald, Rutland, Vermont (February–August 2007)

Editor / Watson-Guptill Publications, New York, New York (May 2003–November 2005)

Assistant Editor  / Pearson Education/Prentice-Hall, Inc., Upper Saddle River, New Jersey (August 2002–February 2003 (Term-of-Project hire; responsibilities similar to those at Abrams)

Assistant Editor (Textbook Division)  / Harry N. Abrams, Inc., New York, New York (March 2001–August 2002 (Editorial Assistant, October 1999–March 2001)

Staff Intern and Freelance Writer / Dialogue: Voicing the Arts, Columbus, Ohio (July 1998–September 1999)

Editorial Assistant / Merrill Education/Prentice-Hall, Inc., Columbus, Ohio (October 1996–September 1999)

Volunteer, Artist-book collection / The Toledo Museum of Art, Toledo, Ohio (January 1995–April 1996)

 

Education

MFA, Photography / Cranbrook Academy of Art, Bloomfield Hills, Michigan

MA, Art History / Case Western Reserve University, Cleveland, Ohio

BA, Art History / The College of Wooster, Wooster, Ohio

 

Professional Activities

Content provider, Dowdycornerscookbookclub.com (2010–present)

Book reviewer, Kirkus Indie (2012)

Recipe Writing Workshop, Curriculum Development and Instructor (New England Culinary Institute, 2010; Randolph Technical Career Center, 2012)

Kitchen Assistant at The New School Culinary Arts Center (January 2002–June 2003)

 

Professional Studies

Cooking Theory and Food Science; Baking: Artisan Bread and Pastries (New England Culinary Institute, Auditing Student, 2010)

Cocktails in the Country (participant in an intensive two-day course on the craft of the cocktailian bartender taught by published mixologist Gary Regan, April 2005)

Food Writing (Media Bistro, Fall 2004)

Cookbook Copyediting (The Center for Publishing/NYU, Spring 2003)

Introduction to Wine and Wines of the Rhône Valley (NYC Wine Class, Fall 2002)

Fundamental Culinary Techniques, 6-week course (The New School Culinary Arts Center, Fall 2002)

 

A detailed resume with a description of the responsibilities of each position is available upon request. It would be the most perfect time to stop, ponder and reflect on the numerous ways in order https://phonetrackingapps.com to save your relationship

css.php