Photos clockwise from top: Bagel Basics Class, Rhode Island Food Bank Community Kitchen 2018; New Pastry Trends Presentation, Bakery China 2018; Martha Bakes Taping Season 11, 2018; Serving Spit-Roasted Lamb, Summer 2016; Bakery Demo Rich Products, Shanghai, China 2017.

What I Bring to the “Table”

I offer consulting on a full range of culinary services for your food-based business or publication. They can be customized to each project and broken down to ensure you get exactly what you expect. You will feel excited with every step of your culinary adventure. If you find yourself creating a food business, magazine, restaurant, cookbook, test kitchen or retail food business, consider my expert services at your disposal.

Culinary Content Development & Consulting Services

I help brands and agencies tell engaging stories through food and recipes. My skills as a professional baker, chef and restaurant owner inform my work.

Together we can:

  • Identify and craft content in your brand voice.
  • Develop flavor first consumer recipes for digital, print, and new consumer products.
  • Write clear, concise, marketing collateral such as use and care manuals and FAQ’s.
  • Create infographics, whitepapers, Q+A’s or other technical materials on cooking techniques, ingredients and how-to’s that make your ingredient or appliance shine.

I am a persuasive communicator who is an experienced spokesperson and trade show representative in the US and abroad. Artisan baking, confectionery, housewares, specialty and natural foods are my beat. Let me help support and execute your food communication plan.

Culinary Experiences Available to Spotlight Your Brand

As an award-winning textbook author and culinary educator, I have designed programs for professional and avocational cooking schools and cookshops. I can show you how to feature your brand with lively and informative classes, media events or workshops.

Topics to consider include:

  • Wood Grilling and Hearth Cooking Techniques
  • Awaken Your Palate: Flavor Trends and the Science of Taste
  • Baking Artisan and Whole Grain Breads at Home
  • Sustainable Cooking with a Mediterranean Vibe
  • Seasoning with Scent
  • Global Baking and Pastry Trends
  • Almonds in New Products, in Artisan Baking, in Classic French Patisserie
  • Nuts in Plant-Forward Cooking
Let’s Develop Engaging Media Tours & More

Being a creative leader and culinary community builder, I have engaged with the food blogging community to establish brand visibility and credibility.
Together we can develop farm-to-fork virtual or IRL tours that engage the media, consumers and other stakeholders.I can help educate your sales and marketing staff on product use, FAQ’s and more or train the trainers within your organization through cooking demonstrations and team building exercises.

What’s the Next Food Trend?

My keen observations and study of the baking and food industries allows me to research and identify next generation food trends. My focused and systematic techniques help bring meaningful
content that supports your goals. For more than 20 years, I’ve been active in the global baking industry, an area where my expertise runs deep.

My expertise will help develop your:

  • Competitive market analysis.
  • Flavor trend forecasts.
  • Line extensions and cutting-edge ideas for new product concepts.

Culinary Editing

In recent years, over 3,000 recipes have crossed my desk. Simple or complex, each requires a sharp eye to ensure the desired results.
Contact me to help you:

  • Adapt baker or chef recipes for the home cook.
  • Convert weights and measures from metric to US.
  • Edit foreign recipes for the North American user.
  • Develop criteria for recipe testing programs.

Years of editing and teaching food writing have honed my skills. Need assistance with reviewing and editing your materials? I can help. Conceiving, drafting and revising educational materials and culinary curricula is a specialty.


Photos clockwise from top: Bakery China 2018; Bagel Basics Class, Rhode Island Food Bank Community Kitchen 2018; Bread Baking Basics, Boston University, 2018; Serving Spit-Roasted Lamb, Summer 2016