I'm a writer by trade, but a chef at heart. When I'm not writing, you can most likely find me scouring the internet for new recipes, making a mess in the kitchen or reading the latest from The New York Times. My time working at a Korean BBQ restaurant in between graduation and landing my first full-time gig gave me an appreciation and understanding of food that I will always be grateful for.
While I will always find excitement in perfecting a recipe, nothing brings me joy like crafting the perfect sentence, selecting the perfect quote or hearing the excitement in someone's voice during an interview when they get to tell me his or her story.