I have written for all of MTG Media Group’s English-language brands, covering the hospitality, upscale foodservice, and meat industries both online and in print.

Please note that all print links will download PDFs.

Hotels

For more than 50 years, Hotels has been the business publication for hoteliers with a passion for hospitality.

Print:

• India rising  |  Risks and rewards of entering this developing marketplace
• Promotion du jour  |  Hotel restaurants target locals and slow dayparts to increase revenue
•  The modern concierge  |  Using technology to improve guest experiences

Online:

• What’s Hot: The Gainsborough Bath Spa plans a spring opening
• What’s Hot: InterContinental Mark Hopkins restaurant, lounge
• Hotels interview: Wequassett Resort director talks staff training, service advancements

Plate

Plate is an award-winning culinary magazine for and about American chefs who take food further.

In print:

• Heaven Scent  |  The dessert story from an issue devoted to a subject that’s near and dear to my heart: chocolate!
• Batter of New Orleans  |  Beignets, pain perdu, calas, and other breakfast delights from our Cajun & Creole issue
• Mangia Your Veggies  |  Side dishes head for the coast in our Mediterranean issue
• Shakin’ Up Soju  |  Regional cocktail specialties from our Korean issue
• Mocked Up  |  Nonalcoholic tipples from our Cocktail issue

Online:

• A Nod to the Toddy
• Spice as Nice
• Tiny Bubbles
• Use Your Noggin

Meatingplace

Meatingplace serves the meat and poultry processing industries with a more traditional news approach for its twice-daily newsletters and award-winning analysis in its print magazine.

Print:

• Slimed: What the hell happened  |  Extensive team coverage of lessons to learn from the “pink slime” news coverage in 2011
• A catered affair  |  Analyzing the recession’s effect on protein demand at special events
• Beyond the drop credit  |  Maximizing the scientific value of the non-edible parts of a carcass

Online:

The following story is the result of the most entertaining day I have ever had in an office, henceforth known as “that time I called the Pork Board for a comment on legal threats it made against canned unicorn.”

• Pork Board sends cease-and-desist letter for mythical “new white meat”

 

Technical writing

I believe that technical writing should make sense to everyone. My job currently entails translating technical knowledge into English so our editors can make the most of the tools at our disposal.

For my largest technical project to date, I have created a wiki to give institutional tech knowledge a central home.