More Sugar? Here some of the places that I am honored to have the opportunity to contribute, collaborate and work with others who are passionate about food and life. These are just a handful of my current projects and I am looking forward to the release of my first cookbook and series of “how-to” guides right around the corner!
- BettyCrocker.com: Recipe Developer and Content Contributor
- Platefull.com: Contributor & Publisher
- EatBetterAmerica.com: General Mills Content Contributor
- Tastespotting.com: Contributor
- Fabulous 40rties Magazine: Freelance Columnist
- CookingwithSugarTV: Cooking Channel
- Neighborhood News: Freelance Columnist
If you are looking for a spokesperson, recipe developer, and/or food writer, please feel free to contact me directly at info @ cookingwithsugar.com. Here are my top interests and skills:
- Freelance Food Photography
- Food Blogger, Writer and Editor
- Recipe Development and Instruction
- Company Spokesperson
- Show Hosting
- Host of CookingwithSugar TV Channel
- Restaurant and Food Critic
I had had the honor of meeting some of the world’s most well known cooks and chefs, as well as some lesser-known and amazing cooks in restaurants from Palm Beach to Rome. I am looking forward to continuing to bring my readers information from around the world. Here is just a sampling:
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Hi
I am unable to obtain your St. Patrick’s Day Green And White Bundt Cake. Can you provide the receipe? it looks fabulous. Thank you
hello loved watch ing you making your sauce my family comes from sicily and when i make sauce the same wa you do i also add red wine to the sauce try it and let me know what ya think thanks for being there with your site sal
do I have to leave the cheesecake in the frig for that long. I only have about 2 hours is that too soon?