About
Why am I a foodbiz marcom writer?
The seed was planted when I was still in magazines, were I spent eight years as a writer, editor and researcher [Maclean's, Financial Post, Canadian Business, Wine Canada].
Then one day, something happened. I had a vision. I really did. I saw myself in a chef coat, standing at a counter in front of a cutting board, holding a knife. And I knew right away: I wanted to cook.
Only three months later, I was in cooking school, beginning one of the most satisfying chapters in my life. I was a fine-dining chef for 15 years [Scaramouche, Bistro 990, Art Gallery of Ontario, Mildred Pierce, Cafe Henry Burger].
And then I started to miss writing.
Now I write about the business I know inside out.
My clients are restaurants, food producers and pro-local-food agencies.
I write branding copy, newsletters, web content, media releases, sales presentations, menus and blogs [my own and some as a ghost writer].
My magazine writing centres on travel/food pieces for Vacations, a column and features for Bakers Journal, and trade journalism for Restaurant News and Foodservice and Hospitality.
In 2005, I provided the substantive edit and original entries to The Cook’s Essential Kitchen Dictionary. The year later, the second edition became The Food Encyclopedia, for which I proposed and wrote culinary biographies.
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The business of culinary endeavours
As a chef, it was always gratifying to be at the stoves daily. Each plate I put out was marked by the respect I have for food, how it’s handled and how it tastes. But the business side was equally exciting for me.
During my management years, I got a chance to flex my marketing and business muscle. I was running operations that put out anywhere from 75 to 750 meals a day.
I piloted culinary upgrades for mid-sized hotel kitchens, leading change and project management for each.
As a culinary marketer, I created new venue branding and developed new business from satellite ventures.
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CURRENT CLIENTS as a marcom writer: SIR Corp Restaurants, Savour Ontario, Sabrosito, Parmalat, KIK Branding Strategy, Renee’s Gourmet, The Laurentian Room, BitchinKitchen.TV, Women in Food Industry Management.
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PROFESSIONAL HISTORY
| CULINARY Executive Chef Wigamog Inn Bonnieview Inn Executive Sous Chef Art Gallery of Ontario Café Henry Burger Mildred Pierce Chef de Partie, Saucier Scaramouche Bistro 990 |
EDITORIAL Writer Canada Report Associate Copy Editor Maclean’s Associate Editor Wine Canada Writer, Editor, Researcher Canadian Business, Destinations, Toronto Life, Financial Post Magazine, Moneywise, Flare, Today’s Parent, Chatelaine, Report on Business Magazine, Style at Home, Homemakers, Canadian Living and More magazine. |
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