Disclaimer of sorts: I am a French copywriter who moonlights for English language clients on a regular basis. All copy on this website was written/translated by me. So what you read is what you get.
Cool, you want to know more. Say goodbye to the traditional resume (please don’t ask, I don’t really have one anymore), I prefer to rely on Internet for a more “appetite appeal” profile, shall we say.
Your food writing needs will be handled by a writer with 10 years as a freelancer, preceded by 10 years in advertising agencies. Read on should you seek a summary of my past accomplishments but really, my portfolio speaks volume. So if you’re more visual, just click on my book to the right — I get it, I’m impatient too, one of the collateral damages of working with Internet.
In the past year alone, my food industry work has included: retooling the St-Hubert restaurant chain menu; writing the Maple Trail Guide for the Maple Producers of Quebec; consulting/translating for U.S. Reser’s Fine Food line of Canadian packagings; copywriting of retail and B2B magazines for the Chicken Producers of Quebec; French copywriting and English supervision of the new Christophe Morel Chocolatier website; and principal writing on multiple POP/website/packaging mandates for Sobeys food banners (IGA, Bonichoix, Tradition, Rachelle-Béry).
As a freelancer, I have also written for Aramark, Arouch, Catelli, Chicken Council of Quebec, Danone, Flamingo, Lafleur, Lassonde, Milk Producers of Canada, Maître Saladier, Minute Rice, Olymel, Pasta Romana, Pâtisseries Gascogne, Saputo, Silani, Tomapure, Tour Eiffel, Weston, etc. I have even taken a few non-food detours for Caisses pop Desjardins, Crown Diamond, Festival de littérature jeunesse and Procter & Gamble.
On the publishing front, I have authored two editions of the terroir cookbook À la bonne franquette, winning the Silver in the Canadian Culinary Culture category at the Canadian Book Awards (2010) for my first edition. It is one of 8 French cookbooks in my portfolio which also features:
• Qu’est-ce qu’on mange ? Volume 2 from Cercles de Fermières du Québec;
• Des kiwis et des hommes, for the French CBC;
• 100 vedettes, 100 recettes, Centraide, also for the French CBC;
• 100 recettes pour toi mon coeur, for the Montreal Heart Institute (nominated for a Gourmand World Cookbook Award in 2012); and
• Kitchen Galerie for chefs Mathieu Cloutier, Jean-Philippe Saint-Denis and publisher Les Éditions de l’homme.
Finally, I have worked in TV as recipe editor throughout the first two seasons of cooking contest show Et que ça saute and as principal writer/recipe editor for TV show Les Saisons de Clodine’s books and magazines.
Strangely, I even found time to be on the Board of Administrators of the Association canadienne pour la presse gastronomique et hôtelière (Canadian Food and Hospitality Journalist Association).
That’s it. If you have read this far, congratulations. Why not give me a call, obviously we share a love for words.
Services (rate card available upon request)
• Advertising concepts
• Booklet copywriting
• Editorial and copy revision
• Creative development
• Magazine writing
• Press releases
• Product launch
• Proofreading (for client accounts only)
• Recipe development
• Sales sheet
• Strategic ideation
• Trademark and corporate taglines
• Website copywriting