2006
23
Entertaining Tips, Exotic Foods
> Email Annette Gallagher (login required)
I have always loved food and been fascinated by its history. My grandfather and grandmother were both professional cooks (my grandfather even had a cake recipe published back in the 50s), my mother, her brother, my sister, my brother and I all work with food in some way. Because I have also always loved writing, it seemed a perfect fit to combine the two!
I started cooking when I was 7 years old, and worked in various restaurants through college, but it wasn't until a few years ago that I got the food writing, thanks to a good friend of mine who worked for Vino e Olio, an online retailer of imported Italian gourmet food. I wrote their product descriptions, recipes, newsletters, a Q&A column, moderated forums and more. After leaving Vino e Olio, I did similar work for another Italian food importer/retailer and then went into free-lance writing. Now I work for a couple of monthly magazines (Tastes of New England, Business Beat New England) and now this! I am very excited to be part of How To Do Things.
I started cooking when I was 7 years old, and worked in various restaurants through college, but it wasn't until a few years ago that I got the food writing, thanks to a good friend of mine who worked for Vino e Olio, an online retailer of imported Italian gourmet food. I wrote their product descriptions, recipes, newsletters, a Q&A column, moderated forums and more. After leaving Vino e Olio, I did similar work for another Italian food importer/retailer and then went into free-lance writing. Now I work for a couple of monthly magazines (Tastes of New England, Business Beat New England) and now this! I am very excited to be part of How To Do Things.
