This is my story.

I am an award-winning journalist with over twenty years of experience as a writer, editor and multimedia content producer. My work has appeared in The Washington Post, The Huffington Post, Inside Jersey magazine, The Star-Ledger, NJ.com, Chow.com, JerseyBites.com and numerous other newspapers and websites.

In 2008, I followed my passion and attended culinary school.  I've worked the line at a fine dining restaurant, developed a line of specialty food products and was the founding chef at the first pay-what-you can community cafe on the East Coast.

My unique combination of a deep understanding of modern news gathering with professional kitchen savvy allows me to provide engaging content for readers.

I wrote The Gutsy Gourmet, a column for The Star-Ledger, celebrating the people and places that make New Jersey’s food culture so vibrant.  In Season, a weekly column for NJ.com explored innovative ways to use seasonal produce.

For Inside Jersey magazine, I wrote Edible Exit, a monthly column, in which I visited five affordable restaurants in one city.

My book "New Jersey Fresh: Four Seasons from Farm to Table," explores the Garden State’s farmers markets, features farmers and the incredible produce they grow.

With a National Restaurant Association ServSafe certification tucked into my knife bag, I guarantee the cooking tips I give out are safe enough to use in commercial kitchens or in your home.

I teach professional and recreational culinary classes at several schools. I often do cooking demonstrations, private events and public speaking about cooking, local agriculture and growing your own food.

Gardening brings me closer to the seasons and deepens my appreciation for farmers. I am a certified Master Gardener and a member of Shrewsbury Garden Club.

I am committed to helping people understand their food system and how to make seasonally inspired meals for their families from food grown locally.

Nothing makes me happier than mucking about in a field with a farmer, peeking under pot lids or shining a light on a small artisan food business.

Let's work together.

I'm available for:
Editorial assignments
Social media management
PR and marketing services
Speaking engagements
Culinary classes
Cooking demonstrations
Recipe development and testing