The resume covers 15 years. This covers everything that doesn't fit there but probably says more about how I actually think.
Strong opinions about condiments. A habit of combining cuisines that have no business being combined. Japanese, Vietnamese, Turkish, North African, Italian. No recipes, no rules. That's the whole point.
I was a guest judge on a Food Network challenge. The experience confirmed that most cooking rules were invented by people who weren't eating enough. Also featured in Time Out New York, 2015.
@condiment..queen
Condiments, fusion cooking, and the firm belief that most food rules were invented by people who weren't eating enough.
Compiled entirely from memory. No measuring cups. If you've made something enough times, your hands just know.
59+ Recipes and countingRigatoni and Penne, named after pasta, yes intentionally. They run the household. Currently NYC, heading to Brooklyn. They appear on Instagram regularly and without their consent.
Managing their competing priorities has been surprisingly good preparation for cross-functional stakeholder alignment.
There is a skill that has no official job title: the ability to find exactly the right thing, restaurant, hotel, gift, wedding dress, faster and better than anyone else would. I have never given a restaurant recommendation without a specific order suggestion. These things are related to how I work.
Found it. It was perfect. The bride cried. That's the whole story and it tells you everything about my research process.
Every trip I take gets a color-coded, time-blocked spreadsheet with restaurant backup options by neighborhood. Multiple people have asked if they can hire me for this. I'm considering it.
Restaurants, salons, neighborhood hidden gems, the best laundry pickup in Manhattan. I have an opinion about all of it, and I'm almost always right.
Shot on film across Cuba, Copenhagen, Stockholm, Salem, and New York. Every frame costs something. You find out two weeks later if you were right.