We're good with food. That's what our clients say. Not verbatim but they keep coming back for more, so it's kind of implied. We're talking Chobani, Conagra, Häagen-Dazs, Saveur, Norwegian Seafood Council, Vanity Fair, McCormick, Marie's, Johnnie Walker, American Lamb Board, Grey New York, Weber Shandwick, Lowe Profero, The Food Group, and (NBC's) Today Food.

Generate and execute story ideas. Prop, style, and shoot photos in studio. Photograph and produce stories on location that appear in the magazine and in all digital renditions. Report, write, and edit feature and departmental stories. Liaise with art director to create layouts. Manage test kitchen director and associate food editor and all attendant kitchen matters. Edit back-of-the-book department “In the Saveur Kitchen.” Produce and shoot award winning videos.

Design and lead culinary train tours for NY Transit Museum, such as The L to the Mmmmm: Hipster Food, Puebla York, & Wurst. Produced cooking DVD for Emmy award-winning news anchor Denisse Oller. Wrote Indian street food feature “Dosa Reality,” and restaurant review for Time Out NY. Formulated commercial marinades and salad dressings for food brands consultant Solid Brands. Developed recipes for author David Rosengarten’s James Beard Award-winning cookbook It’s All American Food; Self magazine and Prevention magazine. Have recipes in Sara’s Secrets for Weeknight Meals, by Sara Moulton. Developed menu for Brooklyn Bangladeshi restaurant. Researched and wrote fifteen-segment technique article about basic meat cookery for FreshDirect.com.

Direct all operations of seasonal catering outfit including staffing, billing, and cooking for small and large events, fundraisers, and corporate and private dinner parties. Cooked on a freelance basis for prominent New York City caterers, Upper Crust, and Adrianna and Anne.

Planned and prepared meals and parties for East Hampton Goren/Kroeger family with special dietary needs. Cooked all meals for Park Avenue Assael family and staff.

Produce, direct, and shoot award-winning culinary videos.

Japanese Soul Food—Tadashi Ono and Harris Salat, 10 Speed, 2013The Hot Sauce Cookbook—Robb Walsh, 10 Speed, Spring 2013Tacos, Tortas, & Tamales—Roberto Santibañez, Wiley, Fall 2012The Mom 100 Cookbook—Katie Workman, Workman, Spring 2012The Japanese Grill—Tadashi Ono and Harris Salat, 10 Speed, Spring 2012The Way We Cook: Portraits from Around the World—Saveur Magazine, 2012Easy Mexican—Saveur Magazine, 2013Easy Italian—Saveur Magazine, 2013The New Comfort Food: Home Cooking from Around the World—Saveur Magazine, 2011Whole Foods Market, vendor portraits, advertisements, and e-commerce

Design and teach cooking classes for adults. Classes include: Streetwise: The Best Street Foods from Around the World; 7 Train Eating Tour: Take the Ethnic Eats Express Through Queens; Chili Circuit!; How to Cook Your Way Out of a Paper Bag; Vegetarian Thali; How to Make a Roast Suckling Pig and Other Great Latin Dishes; Soul Food and Old School Hip Hop, and International Sandwiches, among others.

Managed the largest avocational cooking program in the country. Conceived, designed, and programmed over 400 recreational cooking classes, demos, and special programs per season. Oversaw customer service. Acted as producer for promotional DVD. Increased high profile and celebrity chef classes.

Conceive and develop thematic recipe-based stories for national monthly food magazine. Write and edit copy. Manage stories through editorial process. Work closely with art department and food stylist in preparation for photo shoots. Appear on weekly food segment “What Todd Ate This Weekend” on Martha Stewart Living Radio.

Coordinated and produced all culinary content for 200 yearly episodes of Sara Moulton’s Sara’s Secrets and Gale Gand’s Sweet Dreams. Developed show themes, liaised with kitchen and worked closely with talent. On-set producer during taping. Compiled and revised recipes and vetted scripts. Wrote web-based articles, on-screen tips, and talking points. Trained and supervised interns and production assistants.

Developed original recipes for cooking shows, website, and marketing projects. Created 45 original recipes for Food Network Kitchens Cookbook. Helped standardize Food Network Kitchens recipe style and production system. Trained interns to test and edit recipes.

Tested, developed, and wrote recipes for food web site. Planned menus and cooked for all corporate special events and investor dinners. Wrote bylined column reviewing kitchen tools. Styled food for photography published on the website.

Worked with food writer Molly O'Neill researching column subjects and developing recipes for New York Times Magazine column.

Worked all line positions in eleven professional restaurant kitchens, cooking a range of cuisines and styles. Restaurants include:• Aquagrill, Line Cook—NYC, American/French seafood• Max’s Memphis BBQ, Chef—Red Hook, NY, Memphis-Style BBQ• Santa Fe, Line Cook—Tivoli, NY, Southwestern• Jubilee, Line Cook—Pensacola, FL, Caribbean fusion• Dharma Blue, Line Cook—Pensacola, FL, American/Asian • Westwood Racquet Club, Garde Manger—Richmond, VA, Continental • Havana ’59, Line Cook—Richmond, VA, Cuban• Konsta’s, Line Cook—Richmond, VA, Greek• Bogart's Back Room—Sous Chef, Richmond, VA, American/French• Olive Garden, Line Cook—Fort Walton Beach, FL, Commercial Italian • Ristorante La Fontana, Line Cook—Bluewater Bay, FL, Northern Italian