About Jonell Galloway

By Monday, August 5, 2013 Permalink 0


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Jonell Galloway, The Rambling Epicure, Mindful Eating, Spontaneous Cuisine, Editor of The Rambling Epicure.Jonell Galloway

Based in Switzerland and France
Skype telephone number: 1-270-859-1112
Skype name: jonell.galloway.white
E-mail: jonell@theramblingepicure.com

 

Professional History and Experience

I started my culinary career in Paris in the early 80s. At the Sorbonne, where I studied French, I asked for special authorization to write my thesis on the history of French cuisine, which was, exceptionally, granted. I later studied at both the Cordon Bleu and La Varenne, and studied wine in various locations all over France, including Steven Spurrier’s Académie du Vin, often associated with the 1976 Judgment of Paris, and at CAVE S.A. in Switzerland. While in France, I developed and taught a method, Spontaneous Cuisine, a market-based derivation of classic French cuisine; was a contributing editor for the English version of GaultMillau for France, wrote freelance for Paris Voice, and worked as a food translator and interpreter. My articles are available on TheRamblingEpicure.com, 10Best.com/USAToday, GenevaLunch.com, Travora.com, TheRamblingEpicure.tumblr.com, in the Paris Voice archives, as well as those of CityGuide Paris and Gayot Publications for France.

I recently collaborated with Jean-Philippe de Tonnac on Le tour du monde en 80 pains / Around the World with 80 Breads, a bilingual French-English book published by Orphie in Paris. I also collaborated on a review of the life work of contemporary Swiss sculptor André Raboud for Edipresse in Lausanne. I am currently producing an American-adapted version of Christophe Certain’s book Ma Cuisine Méditerranéenne, which I will call Small Plates of the Mediterranean in English.

After moving to Switzerland in 2003, I didn’t work for 7 years. I have recently dedicated myself to a “literary” food website. The Rambling Epicure joins the voices and visions of professional writers and photographers from around the world who promote a mindful, responsible approach to real food shopping, cooking, and eating, as well as wine tasting and pairing, food politics, safety, history, art, literature and philosophy. I invite you to browse the site to see the depth and professionalism of the coverage. http://theramblingepicure.com/

A few years ago, I opened a farm-to-table with my sisters in my hometown of Hardinsburg, Kentucky, where we used local agricultural products and organic ingredients.

I am fluent in English (native tongue), French and Spanish, with rudimentary Italian and Portuguese. Having a scientific background, I thrive on investigative journalism and writing that requires in-depth research and documentation.

I currently divide my time between Switzerland and France, where I have a 1,000-year-old house in Chartres.

Education

University of Kentucky, Lexington, Kentucky. Bachelor of Science Magna Cum Laude in Psychology. Honors: Magna Cum Laude, Phi Beta Kappa.

University of Kentucky, Lexington, Kentucky. Graduate studies, psychology and literature.

Sorbonne, Paris, France. French language, literature and culture. Level A diploma.

L’Ecole du Cordon Bleu, Paris, France. “Grand chef” diploma.

La Varenne (French cooking), Paris, France. Non-diploma program.

L’Ecole du Louvre, Paris, France. Art, 17th-century to present. Special diploma for foreign students.

L’Academie du Vin, Paris, France. Wine tasting.

CAVE S.A., Gland, Switzerland. Wine tasting.

Memberships

International Association of Culinary Professionals

Geneva Writers Group

Slow Food

Les Artisanes de la Vigne et du Vin (Swiss women wine producers association, for which I am ambassadress)

Social Media and Marketing

Websites: TheRamblingEpicure.com, TheRamblingEpicure.tumblr.com

Twitter @RamblingEpicure @SwissFoodies @JonellGalloway approximately +3,000 followers

Facebook: Jonell Galloway, The Rambling Epicure, Swiss Foodies, 5,198 + followers

Google 4,698 followers

Klout index usually between 61 and 63

For more details about my professional path and education, please consult my résumé on LinkedIn at http://www.linkedin.com/profile/view?id=33977805&trk=tab_pro

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