In 2009, I enthusiastically completed the one-year Editing Certificate Course at the University of Washington. It’s a well-respected and challenging course that covers all aspects of editing—from proofreading and indexing manuscripts to copyediting on all levels, in all media. Since then, I’ve been busy as a freelance editor and proofreader, and have worked for some outstanding clients: Sasquatch Books, Girl Friday Productions, Paradigm Communications Group (publishers of Alaska Airlines magazines), Allrecipes, and the UW School of Music. Recently I had the honor to work as cowriter with Seattle’s esteemed baker, Leslie Mackie, on her new cookbook, More From Macrina.
My culinary experience is anchored by over a decade of work in several prominent Seattle restaurants. For almost six years I held the position as pastry chef at the excellent and über-cool Crow Restaurant in Seattle. Prior to working at Crow, I spent six years at the acclaimed, four-star Herbfarm restaurant, under the tutelage of Chef Jerry Traunfeld. The Herbfarm was a pioneer in the “local, sustainable” food movement—in fact, this was their credo long before there was a movement. There, I cooked at all stations along the savory to sweet spectrum, helping to bring our ambitious nine-course menus to the fore of the American restaurant scene.
My other cooking adventures include a one-year stint as a private chef for a Seattle family, and several years teaching cooking classes for large demonstration classes and for small, hands-on groups. Now the focus is on my work as a freelance editor and proofreader, with an emphasis on anything related to food!
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