Cookbook Recipe Development and Testing
I enjoy the science behind food. Creating and developing flavors, adapting techniques, and combining old and new methods are all part of the recipe process. Below are cookbooks, culinary projects, and companies I’ve lent my recipe development and kitchen expertise to.
I enjoy capturing the beauty and uniqueness of any cuisine. See examples of my styling for some of the industry’s most influential outlets below.
For The New York Times
For The James Beard Foundation
My written contributions, recipes, and published articles on my work can be found below.