After culinary school, I became a food journalist and restaurant critic for the Pulitzer Prize-winning newspaper The Oregonian. I also wrote food-oriented books including Culinary School: Three Semesters of Life, Learning, and Loss of Blood, my bestselling memoir, and the popular How to Cook: An Easy Guide to Cooking Techniques.
Along the way, I have been invited to speak at food conferences ranging from the BlogHer Annual Food Conference to La Cocina’s Food & Entrepreneurship Conference. I also write for food startups.
Before becoming a food writer I wrote marketing, PR, and digital copy for corporations such as McDonald’s, Dreamworks Animation, IBM, and HBO. I taught marketing and copywriting at schools including University of California, Berkeley. And I wrote articles for publications including Washington Post, New York Times, and CNET.
I’ve been busy.