Hi. I’m Caroline, senior editor at Plate and a James Beard Award-nominated writer. My work is featured in Food & Wine, The Bitter Southerner, Robb Report, Garden & Gun, The Washington Post, Wine Enthusiast, Liquor.com, and more. My story on rosin potatoes also appears in “Best American Food Writing 2023.”
I’ve been immersed in hospitality and publishing for 20 years. I worked as a banquet prep cook while in college at the University of Georgia, wrote an early farm-to-table-blog (that has thankfully disappeared from the internet), fact-checked Zagat print guides, and earned a cuisine certificate from Le Cordon Bleu Paris, where I graduated first in my class.
For eight-plus years, I served as editor of StarChefs, a role for which I interviewed and tasted with hundreds of restaurant professionals each year, produced StarChefs’ Rising Stars magazine, and directed programming for the International Chefs Congress.
I also serve on the board of nonprofit Restaurant Workers’ Community Foundation (aka, I’m a labor ho).