Goujons have fallen from grace, but it's hard to work out why. The crunch of the crispy exterior, the tender, yielding softness of the white fish inside — this is a fish finger taken to the highest level. The classic fish gou...
Love to eat, write, talk; and think about FOOD. Award winning freelance writer for multiple outlets, cooking school in Italy; and yes Marcella Hazan is MIL.
I am an award winning freelance writer, who's work has appeared in national magazines and websites. I also help Allegrini Estates plan and implement their social media strategy. In addition, I assist my husband, cookbook author Giuliano Hazan, in his ventures and have a wonderful time teaching people of all ages at our cooking school in Verona Italy. I currently blog for Huffington Post, The Educated Palate; and write for Edible Sarasota magazine.
Specialties: communication skills, community relations, conflict management, fundraising, human resources, leadership, leadership training, management, marketing, programming, quality, recruiting, writing, social media.
Received the 2012 Eddy award for best editorial, from the Edible Communities.