Christine Burns Rudalevige Email & Phone Number

Portland, ME, US

Brunswick, Maine

I write copy and develop and test recipes for several regional and national media outlets including Cooking Light, Fine Cooking, Eating Well, NPR.org's The Salt, Food52.com, Seafood & The Menu, Hannaford's Fresh Magazine, Whole Foods, Zest Maine, Portland Press-Herald/Sunday Telegram, Edible Maine, Edible New Hampshire, Edible Pioneer Valley, The Coastal.

Greater Portland, Maine, Area

I have worked with multiple photographers in New England to style food for local, regional and national print and multi-media organizations and corporate clients.

I shepherded 13 quarterly issue of this award winning magazine -- focused on Maine's local and sustainable food scene -- through all editorial processes from story and art conception to newsstand distribution and social media promotion.

Portland, Maine Area

The Coastal Culinary Academy is multi-platform education collaborative working in start-up mode on a mission to increase national seafood literacy. I work closely with CCA founder and seafood expert Barton Seaver to create print, on-line, multi-media and social content that helps push that agenda forward. Together we placed more than a dozen articles in.

Published in May 2017, the award-winning Green Plate Special cookbook offers green eating ideas, strategies and recipes designed to help readers cook more sustainably, one delicious green plate at a time. The book was published by IslandPort Press in conjunction with MaineToday Media, the parent company of the Portland Press Herald/Maine Sunday Telegram in.

York, Maine

I developed and taught recreational cooking classes on a weekly basis. I assisted other food writers and chefs who taught at Stonewall Kitchen as well.

Farmers on the Square is a seasonal, producer-only market held in the Carlisle PA town square every Wednesday from 3-7 PM, beginning May 11 and continuing through late December. As the manager, I was responsible for the week-to-week operation of the market, generating publicity for the market, increasing foot traffic through the market, providing financial.

Carlisle, Pennsylvania

I began as an intern to fulfill my culinary school requirements. Once I finished that three month stint, I was promoted to sous chef.

In this capacity, I served as the lead editorial project manager for all product testing and reviews conducted and published by Network World. Working with more than a dozen well-known and well-respected independent IT engineers, consultants and reviewers that I recruited to be part of the Network World Lab Alliance, I identified interesting product.

Covered Microsoft as a beat reporter, writing about its products, technology trends and business practices.

Managed 5 legislative aides and 5 committee staff members for State Representative Christopher J. Hodgkins who chaired both the Committee on Local Affairs and the Committee on State Administration. Top issues for Rep. Hodgkins were higher education policy, clean water and environmental initiatives, hunger in rural areas, and equitable distribution of state.

The Connecticut Post

Wrote about high school and college football, basketball, soccer, baseball, softball and lacrosse.

English, Journalism

Liberal Arts education with a focus on writing.

Professional Development Courses, Recipe Writing; Tactics To Boost Instagram Engagement; Budget Guide To Social Media Management

Diploma, Culinary Arts

Food Writing Course With John Willoughby, Food Writing

Education record