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Jonell Galloway’s Résumé

Published by Jonell Galloway + Thursday, February 14, 2013 Permalink 0

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.

Opening of Salon du Chocolat 2012 chocolate show in Paris

Published by Jonell Galloway + Thursday, November 1, 2012 Permalink 0

by Jonell Galloway

Take a look at this lovely chocolate dress fashion parade to celebrating the opening of the show.

Click here to see entire show. Which dress is your favorite?

Meetings with remarkable bakers: The baker from Kabul

Published by Jonell Galloway + Friday, October 19, 2012 Permalink 0

Jean-Philippe de Tonnac

Click here to read original French version

Translated and adapted by Jonell Galloway

Dan de Mirmont, the baker from Kabul

How did it happen that you discovered French cuisine and bread making in Burma, and that today you’ve decided to teach the inhabitants of Kabul about it? This is about Dan de Mirmont’s surprising path, and the reopening of Le Bistro Bakery in October.

: Ali, right, head of bread and pastry
baking, and Zobaid, left,
his assistant. Dan de Mirmont, center.

La Vendange: The Grape Harvest on a Small Country Estate in France

Published by Kate + Monday, September 24, 2012 Permalink 0

by Vendange

When we lived in the white wine we had vines. We were outrageously excited about the prospect of making our own wine. Of course, we were sure it would be wonderful. I mean, we had been drinking it for years, we should know how to do it, right?

Simon Says: Daily Food Quote, September 19, 2012

Published by Jonell Galloway + Wednesday, September 19, 2012 Permalink 0

by Simón de Swaan

Cuisine is when things taste like themselves.–Curnonsky

Maurice Edmond Sailland, better known by his pen-name Curnonsky, and dubbed the Prince of Gastronomy, was the most celebrated writer on gastronomy in France in the 20th century. He wrote or ghost-wrote over 65 books and enormous numbers of newspaper columns, included his most famous book, La France Gastronomique: Guide Des Merveilles Culinaires Et Des Bonnes Auberges Fran Aises (Gastronomic France: Guide to Culinary Marvels and Good French Inns).

Dietitian Ariane Grumbach’s 10 rules for eating the French way and staying skinny

Published by Jonell Galloway + Friday, July 20, 2012 Permalink 0

translated and adapted by Jonell Galloway

10 rules that could be called Slow Food rules?

I discovered Ariane Grumbach on one of my favorite food sites, Larousse Cuisine. I’ve translated Grumbach’s 10 rules for eating à la française, adapting them slightly for a wider audience.

Continue Reading…

Jonell Eats Her Way through Paris, June 2012

Published by Jonell Galloway + Wednesday, July 18, 2012 Permalink 0

[Show slideshow]

Spontaneous Cuisine: Scallops, Green Asparagus and Strawberry Balsamic Sauce Recipe

Published by Jonell Galloway + Friday, April 13, 2012 Permalink 0

scallops asparagus and strawberry balsamic vinegar recipe

by Jonell Galloway

From the archives

Spontaneous Cuisine: Scallops, Green Asparagus and Strawberry Balsamic Sauce Recipe

This is another low-fat, high-fiber meal that fits perfectly in to any weight loss plan. All these ingredients are available as of late April in Switzerland.

Continue Reading…

Switzerland: A Documentary Slide Show of the 1st Salon du Chocolat in Zurich

Published by Jonell Galloway + Sunday, April 1, 2012 Permalink 0

Switzerland: A Documentary Slide Show of the 1st Salon du Chocolat in Zurich

by Jonell Galloway

Here’s a quick, unfiltered overview of the photos I took at the first Salon du Chocolat Zurich.

[Show slideshow]

These are here to help you get an idea of what was on offer at the show. They are not professional photos, yet they are mine. If you want to use them commercially or copy them, please be so kind as to contact me beforehand by clicking on the blue Contact Us button at the top right of our home page.

I’ll be adding more tonight or tomorrow morning, so stay in touch!

David Downie: Truffles in Black and White: Part Two, Truffle Hunting in Piedmont

Published by Jonell Galloway + Thursday, February 23, 2012 Permalink 0

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by David Downie

Truffles in Black and White: Part Two, Truffle Hunting in Piedmont, Italy

The scent of truffles is what draws trained dogs and pigs to them. Wild or cultivated, truffles grow at random around host trees and must be hunted out and carefully removed using a small pick or trowel.

Eighth-generation truffle hunter and dog trainer Renato Agnello, a wiry dynamo in his late 60s, teaches truffle hunting at Alba’s Centro Nazionale Studi Tartufi (CNST) and leads simulated hunts. In Alba’s main square, Piazza Risorgimento, Agnello opened the back hatch of a muddy FIAT Panda and introduced me to his aging truffle hound, Diana. We drove at breakneck speed into vineyards bordering the Tanaro River south of town. The smell of Diana, dirt and truffles was dizzying.

In Italy, truffle hunters must be registered, trained and licensed. Piedmont’s 10,000 are reputed to be secretive. Agnello was expansive. “I’ve been at it 61 years,” he laughed. “With people and dogs it’s genetic.”

Italian law states that truffles on public or private land belong to their finder. To keep truffle hunters out, private property must be fenced and posted “no trespassing.” Trespassing is common, however, particularly in central Italy’s commercial black truffle plantations (there are no white truffle plantations).