Write creative and compelling copy to:Spread the word on the city's best food and drinks, and share the stories of the people behind them.Serve up some food for thought when subscribers sign on at 07:01 to snag a great deal.Teach consumers how to put their money where their mouth is -- or rather, where their mouth eats!

Ideated, wrote, and tested recipes that reached a customer base of 120k+ in the Nordics market of the world’s most popular meal kit company.

Provided private cooking services to a diverse clientele. Services included weekly meal preparation, dinner parties, cooking classes, and private events. Culinary focus was on healthy, fresh, locally-sourced foods. Specialized in various lifestyle diets, including dairy-free, gluten-free, and plant-based diets.

Oversaw every aspect of the daily operations of a professional restaurant kitchen housed within a Chilean family-owned vineyard. Orchestrated sourcing and purchasing, cost analysis, inventory, menu development, execution and service of four- and five-course wine pairing menus for parties of 2-40 guests. Also selected locally-sourced cheese pairings and prepared tailored dessert pairings for wine tasting board offerings. Other experience offerings included cookings classes, artisanal charcuterie boards, and picnic lunches.

Worked as a full-time researcher for both the Manhattan and Stone Barns locations of Blue Hill Restaurant. Pursued the primary research topic of Fermentation, with a concentration on farm applications within the realm of regenerative agricultural practices. Sat in on daily chefs meetings and regularly cooperated with both restaurant and farm staff members. Also staged in the Blue Hill at Stone Barns restaurant kitchen and bakery.

Assisted with the editing and publishing of a quarterly local food print publication. Regularly contributed articles on a variety of topics with a focus on local sustainable food products, small businesses and agriculture. Helped to facilitate sponsored events throughout the valley ranging from fundraiser dinners to cookbook exchanges.

Worked in the production facility of a new and ambitious startup aiming to make the world a better place one piece of plastic-free gum at a time.

Mentored students in all aspects of daily life at an international boarding school. Served as liaison to campers’ parents and oversaw day student program. Secretarial duties included office organization, on- and off-campus event coordination, and scheduling.

Provided support to two diverse teams located within the headquarters of a highly regarded national non-profit working to end childhood hunger. Duties included communications and sponsorship support, social media content development, auction donation solicitation, data management, and event support for over 50 events nationwide.

Taught hands-on gardening and cooking lessons at three local elementary schools. Developed curriculum and new programming on behalf of the broader team. Managed social media promotion, event planning, volunteer engagement, and resource acquisition. Successfully applied for grant funding.

Assisted in working the land of an organic, student-run farm on the UW-Madison campus.

Sourced and prepared weekly dinners in accordance with the principles of Slow Food. Worked with local chefs and student organizations to design eclectic, locally-sourced menus that would be offered to the Madison community at a cost of only $5 per meal.

Assisted the head baker with general kitchen duties and preparation for catering events. Packaged and stocked gourmet popcorns, chocolates, and baked goods. Cashiered and provided customers with a pleasant shopping experience.