T.W. Barritt at Culinary Types
|Communications or Media
|Long Island, NY, United States
|The “Culinary Types” blog chronicles my encounters with all things edible and the extraordinary people who grow, cook and eat food. I've studied French Cooking, Essentials of Pastry, Classic European Breads and Food Writing at the French Culinary Institute in New York and have taken courses at Apicius, The Culinary Insitute of Florence and master classes at La Varenne in Burgundy, France. I have earned a certificate of completion from Cheese University Boot Camp at Murray’s Cheese in New York City. I'm a contributor to "Edible Long Island" and I've contributed to "Edible Hudson Valley," "Edible Brooklyn" and "Entertaining from Ancient Rome to the Super Bowl," an encyclopedia published by Greenwood Press, 2008. For much of my professional career I have worked in public relations -- for the past 15 years at Ketchum -- as a corporate reputation counselor. Today I am a senior media coach and counselor on message development and storytelling. The opinions expressed on “Culinary Types” are my own and do not necessarily represent those of my employer.