Elyse Pasquale

340 E. 23rd Street New York, NY 10010
Website: http://foodieinternational.com
Contact

Professional Experience

I've covered food and travel as a freelance journalist for six years, exploring local cuisine and seeking out culinary adventures in more than 70 countries. I've presented speeches on culinary tourism, judged unusual food events, and been a featured guest on various podcasts, radio and television programs worldwide.

Expertise

Writer
6 Years
Copywriter
4 Years
Social Media
6 Years

Specialty

Travel
6 Years
Food
6 Years
Lifestyle
4 Years

Industries


Online/new media
6 Years
Newspaper - Local/Regional
4 Years
Magazine - Large Consumer/National magazines
3 Years

Total Media Industry Experience

6 Years

Media Client List (# assignments last 2 yrs)

amNewYork (6-10), bonappetit.com (1-2), condenasttraveler.com (1-2), Huffington Post (6-10), Mashable.com (1-2)

Corporate Client List (# assignments last 2 yrs)

1-800-Flowers (1-2), Mastercard (3-5)

Foreign Language Skills

Fluent Italian

Computer Skills

Word, Excel, Master Tour, Pages, Powerpoint, Final Cut Pro X

Equipment

Samsung NX1 with multiple lenses, Canon XA10, Sennheiser Wireless Mics, Samsung S7 Edge

Associations

Association of Food Journalists, International Association of Culinary Professionals

Work Samples

General

A unconventional meal at Toritama, a subterranean yakitori joint in Tokyo’s Shirokane neighborhood where the picture menu features 33 distinct parts of a chicken.
Here in the heart of the Ozarks, they call it “tree bacon” and “limb chicken;” but on this crisp, September morning, it’s perfectly clear that squirrel is what’s on the menu.
Before she embarks on a U.S. tour, singer Tori Amos chats about her favorite travel spots, the best meal she's had on the road, and the worst hotel she’s ever stayed in.
Nearly one hundred food vendors descend upon Jemaa el-Fnaa at dusk, erecting tented stalls end-to-end that sprawl the length of the massive square. This night market is electric, pulsating?—?the heartbeat of Morocco’s extraordinary cuisine.