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I'm professionally curious. I like to learn stuff.

As the executive editor at the International Culinary Center (ICC) in New York City, I wrote, edited, and supervised development, design, production, and distribution of textbooks, recipes, and teaching materials for professional and amateur classes in the following areas: French, Italian, Spanish, Japanese, Thai, and Korean cooking, pastry arts, bread baking, and wine. In fact, it was during my work on class materials for ICC's Intensive Sommelier Training program that I fell head over heels love with wine. A short time later, I enrolled in the class in 2014, and in 2015 graduated and earned the Court of Master Sommeliers Certified Sommelier/Level 2 credential. Since then, I've continued exploring wine and spirits through Direct-to-Consumer (DTC) sales and straight up journalism.

Toldja I like to learn stuff. 

I also like to teach stuff and write about what I've learned. These days, I teach recreational wine classes and lead guided tastings for private individuals. I am a co-author of Culinary Careers for Dummies (Wiley, 2011). From 2006-2013, I taught high-school rhetoric and creative writing, first as a mentor with Girls Write Now, and later with Legal Outreach. Additionally, I have experience writing and editing K–12 textbooks and teaching materials in Science, Math, and Reading for Macmillan/McGraw-Hill, Harcourt School Publishers, Pearson Education, and Houghton Mifflin, among others. (You can find out more about my work here.)

When not learning stuff, teaching stuff, or writing about stuff I've learned, I can be found in Brooklyn with my tiny feline overlords, Mimzy and Pickles, several spatulas, and at least one bottle of wine.