For as long as she can remember, Jessica Harlanís two passions have been food and writing. She was the editor of her high-school newspaper and was a features writer and columnist for the Daily Illini while at University of Illinois.
She began her professional career at Talcott Publishing in Chicago, where she was associate editor of Fancy Food magazine, a trade magazine serving the gourmet food industry. During her tenure, she researched and wrote articles about gourmet food trends and the business of retailing, and also oversaw the development of a trend supplement for chefs and retailers that ran in Fancy Food and its sister magazine Chef.
After moving to New York City, Jessica became an editor at HFN, a trade magazine for the housewares and home furnishings industry. There, she covered a number of product categories, including tabletop, kitchenware, textiles and furniture.
After a brief stint at an Internet-based news service owned by financial services company KPMG, Jessica was invited to return to Fairchild Publishing as managing editor of the companyís monthly furniture magazine. She was part of the launch team that conceptualized and implemented the creation of InFurniture, a glossy, trend-oriented magazine for the furniture industry.
At the end of 2000, Jessica was ready for a new challenge and decided to strike out on her own as a freelancer. In 2002-2003, she honed her culinary expertise by earning a Career Culinary Arts Diploma at the Institute of Culinary Education (formerly Peter Kumpís), also completing a six-week externship at Washington Park under chef Jonathan Waxman.
Jessicaís work has appeared in Village Voice, Chef, Food Arts, Unique Homes, Womenís Wear Daily, Time Out Eating & Drinking, New York Family, IN New York, as well as others.
She has also developed promotional materials for Grid2 International, HG Marketing, Veeder & Perman Public Relations, and Food Artsí marketing department, working with such brands as Villeroy & Boch, Hormel, Borders Books and Music, and Fortunoff. In addition, she has written and developed gift recipe booklets for Santa Barbara Ceramic Design, including booklets on sushi, olive oil, tapas and mojitos.