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Dixie Caviar is for hire! I am currently available for recipe testing, recipe development, feature writing, food photography, culinary demonstrations, and more!

My educational qualifications include an honor’s degree in economics with a minor in finance from Auburn University, and a culinary diploma from New School of Cooking in Los Angeles. Former work experience includes stints as a celebrity wedding & event coordinator, executive assistant to a well-known California cookbook author, and various front and back-of-house positions in high-end restaurants (including two years under a James Beard award winning chef). I currently contribute recipes to The Kitchn and Cooking Channel, and teach classes at the Atlanta/Phipps Plaza Sur La Table.

If you would like to view my full resume or to discuss employment opportunities, please contact me at nealey@dixiecaviar.com.

Features & Contributions

Awards & Press

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Writing & Recipe Samples

 

{ 1 comment… read it below or add one }

Thoman John Avatarici September 11, 2012 at 12:23 pm

You look very French and your last name is that of a famous sci-fi publisher-editor I admire. Both pluses in my opinion.

Stumbled on this site looking for the bone-in pork loin roast (which I will try tomorrow) and, having my own dixie beauty from N. Carolina, we will spend some time with your offerings. Thanks.

TJA – southest Florida

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