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New York

As an assistant editor at Fine Cooking, I work on our Marketplace section, departments like Repertoire and Test Drive, and features. I received my culinary diploma from the Institute of Culinary Education before interning at Financier Patisserie, a French pastry shop based in lower-Manhattan (and fabulous spot to satisfy a raging sweet tooth). Prior to Fine Cooking, I worked as an assistant editor at Departures and Black Ink magazines. I've also freelanced for Publishers Weekly, SpaFinder, and Budget Travel, and interned at Food & Wine.

I’ve always been food- and travel-obsessed. Even as a Peace Corps volunteer in Paraguay, I spent enormous amounts of time hunting down the best chipa (a manioc-based bread) and begging my host mom to make her sopa Paraguaya (a creamy cornbread with cheese and onions)—my versions just never quite cut it. I’m thrilled to be part of the Fine Cooking team, though fantasies of opening a bakery-bar in Madrid are never far from mind.