Jody Shee

Kansas City, USA

Professional Experience

A well-published magazine editor and writer for 25+ years, I specialize in food and foodservice. Check out my blog at for recent articles. Learn about my suspense novel "The Will of the Enemy" on Amazon. Need an editor? It's a project-management proposition I shine at and have trained others. Need help writing a book? I know how. Need food page copy? I've done that. I'm here for you.


Book Author
1 Year
5 Years
25 Years


20 Years
Consumer Products
2 Years
Women's Issues
1 Year


Broadcasting - Ent - Radio (Local)
7 Years
Book Publishing Consumer
2 Years
Magazine - Trade magazines/publications (B2B)
20 Years

Total Media Industry Experience

25 Years

Media Client List (# assignments last 2 yrs)

The Packer Newspaper (1-2), National Culinary Review magazine (10+), Sizzle magazine (Editor) (10+), FSR magazine (6-10)

Corporate Client List (# assignments last 2 yrs)

Mintel (Foodservice trend reports) (3-5), Produce Marketing Association (3-5)

Other Work History

I am freelance editor-in-chief of Sizzle magazine, an ACF quarterly, which goes to culinary students. Previously I was a staff member at Vance Publishing Corporation in Lenexa, Kan., for 15 years, where I was editor of Produce Concepts magazine and associate editor of Produce Retailer. Also previously worked for a book publisher and recently wrote a novel, "The Will of the Enemy." Have written food page copy for a few syndicated food page companies.

Computer Skills

Word, Excel, Photoshop


Laptop computer, Canon digital camera, tape recorder


International Foodservice Editorial Council (IFEC) board member



Chefs perform house-curing and charcuterie to impress guests with great appetizers.
Covering the National Restaurant Association Restaurant, Hotel-Motel Show, May 17-20, 2014, was my assignment from The Packer newspaper, the leading trade publication of the produce industry. My trend observations were the lead story in this issue. Click on the title to read the article.
Discover 15 creative ways chefs use the popular berry anywhere on the menu--except dessert! That would be too obvious.
One Amazon reviewer summarized: "I intended to read the book in my spare time. However, every time I put it down I found myself coming back to it an hour or two later to find out what was going to happen next! I finished it in two days. There's not a dull moment in the entire novel."
Will restaurant table bread become a thing of the past? Yes for some. Others will innovate and draw folks in. Others will partner with and source from local bakeries. Click on the title above to read the article.
I'm currently freelance editor-in-chief for Sizzle, the quarterly magazine of the American Culinary Federation that goes to culinary students. Check out the past four issues by clicking on "Sizzle magazine" above.
You'll find many articles I've published over the past several years, along with my ongoing food and foodservice analysis.