writer | The Rambling Epicure

WHY START A FOOD OR AUTHOR BLOG?

Published by Jonell Galloway + Tuesday, May 5, 2015 Permalink 3

BLOGGING 101: WHY START A FOOD OR AUTHOR BLOG?

This is the second article in a series about How to Start a Food or Author Blog

There are thousands of reasons to start a blog. For authors, they serve as a complement to their main activity of writing. For recipe developers, they can be a way of sharing their recipes and of forming a community with people, and eventually leading to a book or career change. A food blogger is merely someone with a food blog, no matter the motivation.

Making money should not be a main priority, as direct revenue is rarely a viable strategy given the millions of blogs and websites out there. We shouldn’t have any illusions about that. But blogs can lead to other activities that will make you money. Your blog also allows you to establish yourself in your field of expertise. You may get consulting work, offers to write for websites, or book deals. You may be asked to develop or test recipes, or get invited to talk at conferences or workshops about your specialty or about writing.

Blogging is a format to communicate your expertise, or your story (and often a blend of both). It can start from purely a hobbyist intention, or from a professional one.

Simon Says: Daily Food Quote, May 9, 2013

Published by Jonell Galloway + Thursday, May 9, 2013 Permalink 0

Simon Says: Daily Food Quote, May 9, 2013

by Simón de Swaan

It is true that I live almost entirely on bivalves. I prefer them as they are – and I think that oysters au naturel are as much a mental as a material enjoyment: you are eating the whole ocean.–Isak Dinesen

Karen von Blixen-Fineck was a Danish writer who wrote principally under the pseudo name Isak Dinesen — but also under the names Osceola and Pierre Andrézel — in Danish, French and English. She was married to her Swedish second cousin, the . She is best known for her book Out of Africa about her time living on her coffee plantation in the hills of Kenya, and for her short story “Out of Africa,” both of which were adapted into Academy Award-winning films.

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.

Simon Says: Daily Food Quote, April 2, 2012

Published by Jonell Galloway + Monday, April 2, 2012 Permalink 0

by Simón de Swaan

As he chops, cuts, slices, trims, shapes, or threads through the string, a butcher is as good a sight to watch as a dancer or a mime.–Colette

My Mother’s House & Sido – Colette

81 Years Of Style: French Writer Colette’s Never Ending Influence On Fashion was the surname of the French novelist and performer Sidonie-Gabrielle Colette. She is best known for her novel Gigi, upon which Lerner and Loewe based the stage and film musical comedies of the same title.

Simon Says: Daily Food Quote, August 17, 2011

Published by Jonell Galloway + Wednesday, August 17, 2011 Permalink 0

by Simón de Swaan

On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.—Thomas Jefferson, 3^rd President of The United States of America

At the age of 33, Thomas Jefferson (1743 to 1826) drafted the Declaration of Independence. More a writer than an orator, he was elected President in 1800, serving two terms. Monticello, his house on the hill outside Washington, D.C., is known for its beautiful views over the Potomac and the surrounding countryside.

Click here to read his official biography on the White House website.

Image via Wikipedia

Simon Says: Daily Food Quote, July 13, 2011

Published by Jonell Galloway + Wednesday, July 13, 2011 Permalink 0

Grilling, broiling, barbecuing – whatever you want to call it – is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.–James Beard

James Beard, in Beard on Food, (1974). Beard was an American chef and food writer who authored 20 books and was instrumental in bringing French cooking to America in the 1950s. World Culinary Institute offers a brief biography. His legacy lives on with The James Beard Foundation.