I’m thrilled to introduce myself as your new food and drink reporter. Get ready to embark on a delightful culinary journey with me! I’m excited to join the team, and I can’t wait for you to experience my passion, expertise, and infectious love for all things food and drink.

I’m more than just a name in the culinary world; I’m a chef, instructor and author celebrated for my creativity in recipe development, rigorous recipe testing, and extensive international market research. My resume is a testament to my culinary prowess.

With more than 20,000 recipes to my name, my culinary journey has taken me to incredible places, including an invitation to present a Winter Comfort Food Workshop and dinner at The James Beard House in the heart of New York City.

My accomplishments also include being the co-author of the cookbook “No Reservations Required” and the author of delectable titles like “BROWNIES To Die For!,” “The Mustard Seed Market & Café Natural Foods Cookbook,” “COOKIES To Die For!,” “CAKES To Die For!,” and “CHOCOLATE DESSERTS To Die For!”

I have served many roles in the culinary world, including corporate chef and manager of recipe development at Vitamix World HQ. That journey took me across the globe, where I trained staff and demonstrators, attended prestigious shows, and contributed to insightful business studies in places like Japan, the UK, Germany and Canada.

I am the owner of COOK.WRITE.TRAVEL.REPEAT, a culinary consulting and food/travel writing business and, of course, now your go-to food and drink reporter for The Canton Repository.

Basically, I love food and the culinary world – love to talk about it, write about it, and, of course, enjoy it. What can you expect from me? A combination of both serious and fun coverage, ideas to get you through the seasons, places to shop and eat, in-depth stories about issues that affect our money (the cost of food, the cost of eating out) and I’ll even try to keep us on that ever elusive path of eating healthier.

Knowing how difficult the restaurant and hospitality business is today, I’ll begin my restaurant reviews with the positives but if criticism is needed, I’m not afraid to write that as well.

I love to engage my readers, so reach out by email ([email protected]) and let’s chat. My schedule is sometimes crazy, but know that I will get back to you.

In case you think I’m all business, I accepted the challenge and had my edible Christmas tree ornaments adorn the grand foyer at the White House.

With my wealth of experience, boundless creativity and genuine passion for all things culinary, I promise to bring you the tastiest, most exciting, and heartwarming food and drink stories right here in Canton.

Reach Bev at[email protected] and 330-441-2706.