ABOUT

I have worked near, around and with food for as long as I can remember. My first job was 'chopper' at a local restaurant. I was 15 and wore swim goggles to protect my eyes from onion fumes. Things improved from there. I became a private chef and prepared gourmet meals for an adventure travel outfitter. I joined Martha Stewart Living as part of the magazine's start up team and rose through the ranks to become Food Editor. I then left Living and worked as a freelance recipe developer and food stylist for several publications including The New York Times, Gourmet, Food and Wine, Oprah, Health, Everyday Food, Cookie and Town & Country. I became Food Director for Real Simple Magazine where I oversaw everything food related. Wanting to explore my interest in food as it relates to health, I took a hiatus from publishing and studied acupuncture and Traditional Chinese Medicine. Chinese medicine appealed to me as it is an ancient healing modality and not one subject to commercial trends. I returned to the world of food styling as a licensed acupuncturist and continue to consult with patients and design their eating plans in keeping with Chinese dietary theory. The world of food styling has changed considerably over the years with the fall of print, the rise of social media campaigns, and now the world of AI. I love the ride - and so appreciate my eclectic mix of clients, commissions and my own Imaginary Café.  Nothing makes me happier than to be in the company of those who believe in the power of food to communicate, connect and nourish. Magic.