I am a freelance writer based in Hong Kong and Paris. But I’m from Cleveland, originally. 
I used to be a pastry cook, first in Colorado and then in New York where I worked for Jonathan Waxman and Gabrielle Hamilton, among others.
WHERE YOU CAN FIND ME
For In Transit, the travel blog of the New York Times:
New Hong Kong Wine Shop Goes Natural (April 11 2011)
In Paris, a Festival for Food Lovers (June 26 2011)
Dining, Music, and More Will Enliven La Rotonde in Paris (September 20, 2011)
Other online work:
Editor-at-large of Paris by Mouth.
Restaurant writer, Girls’ Guide to Paris.
Print
Co-Author, Zagat Paris Restaurants 2012/13 (Forthcoming)
Contributing author, Frommer’s Paris 2012
CONTACT
You can email me, or follow me on Twitter
Love the new blog. Congrats on a new start!
I found your blog just before leaving for Paris and I really enjoyed it! I’m in Paris until next Tues.July 21…and am wondering what foods i.e. condiments,sugar even wine,you would suggest I bring back to North America with me that Iwon’t be able to buy there. I live in Montreal Canada, so have some access to French foods but I can see SO
MUCH here that I don’t know about.
Thanks for your advice…and I will definitely spread the word about your blog!
just discovered your blog and am glad David put that carrot cake recipe on his FB page.. will now be reading you ! I’m a Transplanted NYer !
complimenti blog interessante, utile per le informazioni che cercavo
scrivo di tursmo ucina sarò a Parigi dal 18 al 20 febbraio e pranzerò al Poul Bert non me lo lascio perdere, accompagno due ragazzi che hanno sempre fame e amano mangiare benissimo! li ho viziati io in cucina
Grazia
hi, can you put me on your email distribution list? i don’t do twitter. thanks.
Hello Barbarba
I am one of those DL linked new readers of yours and just love your blog. All the very Best from Rome, Donatella
Just found your blog, looking for a creme de marron recipe. Love it. I went to college in Paris many decades ago and your photos and posts bring back great memories.
Do you have a good recipe for vin chaud?