ABOUT
As a professional chef there was very little that I didn't eat. Dairy butter, cream, and cheese dominated most dishes
I prepared. Since 2016, through the process of elimination, I have slowly added more plant-based ingredients and removed meat and fish. I must say that I miss cheese the most. Every once in a while, I indulge in sheep's or goat's milk cheeses.
The healthier me continues to explore plant-based ingredient swops and apply traditional cooking techniques. Join me as
I create and share delicious, easy to prepare recipes; explore new ingredients and their origin.
Chef Anne Callaghan
CULINARY CONTENT AND COPYWRITING CREATION FOR
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Create website content
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Blog curated content and recipes
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Create relevant Social Media content
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Marketing support materials
CULINARY WRITING
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Cookbooks Ghostwriting and Co-Authorship
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Editing + Proofing
CREATE COOKING CLASSES AND ACCREDITED HOSPITALITY MANAGEMENT COURSES
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course content, syllabus and lesson objectives
RECIPE + MENU DEVELOPMENT
CULINARY BRAND DEVELOPMENT
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Logo design, brochures, labels and marketing support materials
CULINARY PRODUCT + PACAKAGING DEVELOPMENT
Conceptualize, design and create print ready artwork
FOOD STYLING
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Camera ready food preparation + presentation for commercial photography and editorial
AMAZON ACCOUNT MANAGEMENT SERVICES
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Account Set up, Product listing(s) set-up + manage, Account optimization
Cuisinier Inspired Creations from 'Behind the Line'
Client Writing + Ghostwriting
Technical – recipes- editorial- technical - Ghostwriting cookbooks
• Cookbook recipe writing, layout & design ‘Viva La Lobster’
for Chef Grant MacPherson & Photographer Bill Milne
• Honey Salt Culinary Scrapbook; Elizabeth Blau
and Kim Canteenwalla
• The Rock N ’Roll Chef Kerry Simon
• Citarella – Joe Knows Fish
BOOK EDITING AND PROOFING
• Made with love – Maria Zoitas
• From Barrel to Bottle; A Single Malt Journey by Bill Milne
RECIPE SUBMISSION CRP COOKBOOKS
Culinary related writing and recipe development and submission for cookbooks;
(I provided recipes but did not write these cookbooks)
• The Practical Guide to the New American Kitchen
• Remington Charlie Palmer Camp Cooking CUISINE Fully Cooked Meal Solutions,
Foodservice Sous Vide USDA
Product + Packaging Development
Client Product Development for Foodservice and Retail
ALEXANDER GOURMET/INNOVATION TEA
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Logo design, brand development, marketing content and Packaging design
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Chef Inspired Brand of Teas, design, packaging, copy writing and Amazon and website
HEART INDUSTRIES
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Premium tea and maple related products Canada True Canadian Harvest series, Animal tea series
BULK BARN
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Package design for four varieties
TEA-DOMAIN BY CHARLIE PALMER
Collection of hot and cold ultra premium teas for foodservice
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Product + packaging development -
REMINGTON CHARLIE PALMER CAMP COOKING
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Developed recipes and managed production of sauces, marinades, Injectables and rubs for Retail market
SUPREME CUISINE
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Fully Cooked Meal Solutions, Foodservice Sous Vide USDA Manufacturing Facility/ Sous Vide processing/HACCP plan development and compliance
BUTTERBALL TURKEY
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R & D proprietary product development, Retail products, Retail Ready to Eat Frozen Food Products
SEABOARD FOODS, Prairie Fresh Prime
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R & D and co-pack proprietary product development, foodservice, food styling create support collateral, copywriting & design
