Title: Associate Editor
At Food & Wine since: Started as an intern in 2005; staff since 2006
Born and Raised: In and near Philadelphia
Background: I completed the professional program at The Institute of Culinary Education in Manhattan (through which I got an internship at Food & Wine) and sold wines at Chambers Street Wines and, later, Crush Wine & Spirits. At Crush I had the good fortune to taste a ton of bottles I will never be able to afford.
What I Do at Food & Wine: I help the food department track restaurant trends, edit recipes and seek out new products. I also edit our Well Being column—I want to find people who challenge conventional ideas about healthy food.
How I Fell for Food: I lived in Paris for eight months just above an open-air market. I could throw open my shutters and smell fresh fish, roasting chickens and raspberries.
How I Learned to Love Spicy Food: It bothered me so much that I didn't like spicy food that I spent one summer eating lots of salsa. I started with a mild version and slowly moved up the heat ladder. It was like a foodie's version of getting in shape.
Favorite Haunts: If I'm not at home cooking, you can find me sharing geoduck and lots of wine with a big group of friends at Fuleen Seafood in Chinatown.
Most Embarrassing Moment: During my first week here, when I was still an intern, I had to buy and "cook" ramen noodles for a taste test. Just as things were starting to feel chaotic, with 20 different torn-open ramen packages scattered about and water boiling on all six burners, I turned around to face Editor in Chief Dana Cowin giving a tour of the kitchen to four-star chef Eric Ripert. Not exactly the first impression I wanted to make.
Thoughts on Wine: Wines from Beaujolais are some of the world's most underrated. Good ones have enough fruit and acidity to pair well with all kinds of foods, from fish to sausages to greasy Chinese noodles to spicy Indian dishes. Great ones can even age, sometimes up to 10 years!