Collaborates with award-winning chefs and bloggers to create original book concepts, develop & test recipes, and create supportive content.Distills complex techniques and disparate influences to bridge gaps between chef and home cook, prioritizing clarity and accessibility above all.Works closely with editorial teams throughout production, following established style guides or creating them when needed.Recent work includes:• SkinnyTaste.com (Gina Homolka)• Turkey and the Wolf (Mason Hereford & JJ Goode)• Nourish Me Home (Cortney Burns)• Where I Come From (Aarón Sánchez)• Cook in the Blank (Food52)• Chasing the Gator (Isaac Toups & Jennifer Cole)• Shaya (Alon Shaya)• How to Bake Everything (Mark Bittman)• Hartwood (Eric Werner & Mya Henry)

Creates strategy, executes goals, and tracks metrics relating to all external communications successes.Builds the NOCHI brand by collaborating across departments to drive storytelling initiatives and forge community partnerships.Promotes and creates campaigns around the NOCHI student pop-up café, enthusiast class program, and other community-facing programs.Responsible for the NOCHI brand and voice via all in-house written content (social media, digital marketing, website and email communications).Grew social media following across all platforms, including an increase from 400 to 4,100+ Instagram followers.

Recruited new instructors through community engagement, innovative activations, and recruitment classes.Nurtured recruit-to-instructor pipeline through high-touch written communication and support throughout the audition process.Led new instructor auditions and maintained the New Orleans studios' relationship with barre3 HQ in Portland, Oregon.Led new instructors through pre-training, the certification process, and post-certification, consisting of weekly check-ins and/or studio practice for approximately 3 months.Helped certify ~20 barre3 instructors according to rigorous guidelines.Mentored certified instructors to help them develop their voice, skills, and style, with a focus on musicality and balanced choreography.Led quarterly all-team workshops focusing on different topics, such as client connection, voice, musicallity, and anatomy.

Wrote playful yet accessible conversion copy for videos, sponsored content, and sales e-mails.

Wrote and researched 3-4 articles/week about food and cooking, ranging from seasonal menu ideas to sponsored content.Co-managed editorial inbox and social media outlets daily.Collaborated with editors on building posts and editorial planning.

Helped develop the company's social media strategy and editorial voice.Planned, researched, and wrote frequent posts on the company's blog.Managed the company's Facebook, Twitter, and Pinterest pages.Created an online store for the company's Thanksgiving menu.

Pitched and wrote short food reviews, recipe round-ups, and articles about cooking for a two-time James Beard Award-winning online food publication.Ate a shocking amount of food, including 31 baguettes, for various taste tests.

Collaborated on media, including three video documentaries, a radio segment, oral histories, and audiovisual slideshows, for the LongHouse Food Revival, a gathering of food thought leaders produced by One Big Table.Independently wrote a blog series for One Big Table and articles for the LongHouse print magazine.

Was chosen as a member of highly selective peer writing program.Worked with 5 to 10 Brown students per semester, editing essay drafts and meeting in private conferences to assist with logic, clarity, and substance of students' writing.Took a semester-long course on writing and pedagogy to inform future teaching.

Participated in 160 hours of training in technical and group facilitation skills.Co-led a group of eight students on a weeklong outdoor orientation program in the White Mountains of New Hampshire.Earned certification in Wilderness First Responder, Wilderness First Aid, and CPR.Participated in outreach to bolster BOLT's presence on campus, recruit leaders and participants, and promote diversity within the program.As mentor, worked 5 hours/week to plan and lead 160 hours of training for new leaders.

Wrote two weekly food columns (restaurant reviews and campus news) for the Brown Daily Herald's blog, which receives 3,500 hits daily.Wrote miscellaneous other news-related posts.

Wrote a biweekly food column for the Brown Daily Herald's arts & culture magazine.Scheduled content for the magazine's lifestyle section; recruited new writers and managed regular contributors to generate new content (Managing Editor, Fall 2012).

Developed lesson plans for the verbal sections of SAT and ACT.Taught four classes daily.Tutored privately.

Interned as a cheesemonger by aiding in counter service and the cheese cave.Worked the cashier and as a server in the store/restaurant.

Apprenticed in the pastry kitchen, helping with the production of pastries and chocolates for a local boutique.Worked as a barista, server, and sales associate in the Magazine Street flagship.