Jonell Galloway
Switzerland
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 language and civilization, 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. While in France, I developed and taught a method I called Spontaneous Cuisine, a market-based derivation of classic French cuisine; was a contributing editor for the English version of GaultMillau for France; and worked as a food translator and interpreter.
I have recently dedicated myself to a “literary” food website, The Rambling Epicure, joining 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 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/
I am fluent in English (native tongue), French and Spanish, and have proficient skills in 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.
Other publications and projects I have worked on or participated in:
10Best / Travel Media Group at USA TODAY, Gannett Media
Travora Media
Le tour du monde en 80 pains/Around the World with 80 Breads, Orphie (Paris)
Serious Eats
Paris Voice
André Raboud: A Review of his Life’s Work, Edipresse (Switzerland)
Ma Cuisine Méditerranéenne/Small Plates of the Mediterranean Basin, inspired by Christophe Certain’s recipes
CityGuide Paris
GourmetLive
Geneva Lunch, Savouring Switzerland
The New York Times dining section
Athena Publications
Three Sisters’ Café, farm-to-table restaurant (Kentucky)
La Fourchette de Dimanche, RSR (Swiss French-speaking radio station)
Kentucky Poetry Review
Biography of Pierre Gagnaire, St-Etienne Tourist Bureau (France)
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
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.
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, 4,400+ followers
Google+ 5,000 followers
Klout index usually between 61 and 63
Alexa rating The Rambling Epicure 1,200 in Switzerland (currently being rescanned). My main readership is Western Europe and the Anglophone world as well as the BRICS.
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