I have since been lucky enough to carve out a life for myself centered around food. After getting married, I studied cooking at a French-language culinary school in Paris for a year, gaining a French vocational degree in the process. I then received a journalism fellowship at Stanford University. After a few years spent working as a correspondent at Reuters, I decided to focus exclusively on food writing, allowing me to deepen my Thai food education through projects like helping to write Chef McDang’s first English-language cookbook, “The Principles of Thai Cookery”.
Language spoken: English.
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