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)



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, (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 to save your relationship