I’m an award-winning writer and editor based in Vancouver, Canada. I used my Master’s degree in organic chemistry to understand my studies at culinary school, where I specialized in French pastry and artisanal chocolate. After a few years of working in kitchens, I realized that I prefer eating, reading and writing about food than working 16-hour days with it.
Today, I wear many hats. I’m the author of The Chocolate Tasting Kit (Chronicle Books). My work has appeared in The Washington Post, Saveur.com, The National Post, TheKitchn and elsewhere. Two of my essays have been included in the Best Food Writing series.
…And I have a day job in corporate communications. Right now, I’m a marketing content strategist in the financial services industry. Previously, I wrangled words for Rouxbe.com, an online culinary school. I love my family, dogs with short legs and random acts of dancing.
I am easily distracted.
About The Well-Tempered Chocolatier
“The Well-Tempered Chocolatier” is what I would have called my chocolate shop, were I crazy enough to open one. For the time being, it’s a triple play on words.
1. It’s a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach fused technical prowess and artistic talent to pen the 24 preludes and fugues that make up The Well-Tempered Clavier, Books I and II. I’m partial to Prelude and Fugue in B Major, BWV 892 (Book II, No. 23).
2. In order to behave properly, chocolate needs to be tempered. Chocolate can take on a number of crystaine forms, most of which aren’t stable. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you’re interested) so that it is shiny, snappy, and as stable as it can be.
3. Depending on my mood and how we meet, you might agree that I’m well-tempered. Or
Photo credit: Mika Inokoshi Photography (http://mikaphotographyblog.com/)
The Chocolate Tasting Kit
The Chocolate Tasting Kit is your essential guide to buying, tasting and appreciating fine chocolate.