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CV

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About Me

During my career, I've worked as a cook, culinary producer, recipe developer, tester, and editor, researcher, food stylist and educator, working with chefs such as Lidia Bastianich, Bobby Flay, and Alex Stupak, as well as bakers such as Jim Lahey of the Sullivan Street Bakery. In 2015, I was a member of the social media team of the USA Pavilion at Expo Milano, working with the U.S. Department of State showcasing American cuisine to over six million visitors from around the world throughout the 6 months of the world’s fair. There, I documented visits by chefs such as Massimo Bottura, José Andrés, Daniel Humm, Andrew Carmellini, among others, and former First Lady Michelle Obama.

I've also worked as an editorial assistant to Gael Greene, the former restaurant critic of New York Magazine, and most recently was a research contributor to Modernist Pizza by Modernist Cuisine, the definitive, groundbreaking book on all things pizza, where I uncovered previously unknown early pizzerias in the United States and chronicled the history of tomatoes and mozzarella. During the pandemic, I was a culinary educator at the Stanley M. Isaacs Neighborhood Center in New York. I'm currently Associate Food Editor at Food & Wine.

Skills

Writing     Research   Recipe Development   Recipe Testing     Recipe Editing     Native Spanish Speaker   Microsoft Office 

Work Experience-Highlights

2017-2020

Modernist Pizza, Modernist Cuisine - Researcher

  • Gathered and organized historical information from primary and secondary sources for research purposes.

  • Performed research into pizza history, pizzaioli, and ingredients to increase knowledge and to provide valuable contributions.

  • Collected, organized, and analyzed data from primary historical sources for new, multi-volume exhaustive history of pizza

  • Wrote research papers, reports, reviews, and summaries regarding history of pizza.

  • Uncovered earliest elements of pizza business in United States using archives and court records in public and private collections.

  • Translated recipes and texts from 14th – 21st century Italian manuscripts into English.

  • Translated doctoral works from Spanish and German into English​

2021

Food Network - Recipe Editor

  • Edited recipe deliverables for direct-to-consumer products, including live presentations and cooking courses for Food Network Kitchen app

  • Prepared, rewrote, and edited pieces to improve readability and impact.

  • Edited and adapted 5 to 12 recipes daily to multiple formats according to Food Network brand styles

  • Reviewed recipes for grammar, spelling, punctuation, syntax, accuracy and compliance with quality standards.

  • Experienced in a wide variety of cuisines with a focus on recipes and courses shaped by the immigrant experience in the United States, including Korean-, Japanese-, Filippino-, and Mexican-American cuisine

  • Collaborated with experienced and novice recipe developers to align recipes according to Food Network brand styles

2015

USA Pavilion at Expo Milano 2015 - Social & Digital Media Coordinator

  • Coordinated social media messaging and digital presence of the USA Pavilion at Expo Milano 2015 in collaboration with the U.S. State Department in Washington, D.C. and the U.S. Consulate General in Milan across all global digital channels of the US government.

  • Created digital content both in English and Italian based on the USA Pavilion theme, “American Food 2.0,” for social media, the USA Pavilion blog, and weekly newsletter.

  • Photographed all dinners by guest chefs including Massimo Bottura, Daniel Humm, David Kinch, Rick Bayless, and White House Executive Chef Cristeta Comerford at the pop-up James Beard American Restaurant at Seven Stars Galleria at the Galleria Vittorio Emanuele II.

  • Documented visits to the USA Pavilion by VIPs and dignitaries including First Lady Michelle Obama, U.S. Secretary of State John Kerry, and former Speaker Rep. Nancy Pelosi.

Education

1995-1999

Bachelor of Arts in Fine Arts, Syracuse University

GPA: 3.4

2005-2007

French Culinary Institute (now the Institute for Culinary Education)

  • Classic Culinary Arts

  • Art of International Bread Baking

  • Italian Cuisine (program in Parma, Italy)

Interests

When I'm not writing, I love to cook and experiment with new recipes. I also enjoy traveling, reading, and volunteering with the homeless.

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