I came into Momofuku Toronto with no press or media training. While we had worked with a Public Relations Specialist, in less than a year, I proved that I can do the same work eliminating that cost, writing press releases, and attracting new journalists along the way.

As a result of my efforts, here are some of the following press articles have come out as a result of my press releases and rolodex:

- What exactly is l’apéro or aperitivo, and can I do it at home? (Globe and Mail)
- The Top 50 Burgers in Toronto (BlogTO)

- Seven stellar ways to celebrate New Year’s Eve 2020 (Toronto Life)

- These are the places to dine on Thanksgiving in Toronto this year (DailyHive)
- Toronto Restaurants with Valentine's Day 2020 Menus (NOW Toronto) 

- Quarantine Cuisine: How to make Momofuku Kojin’s Loco Moco Smash Burger at Home (Toronto Life) 

- Pizza joints flourish in Calgary as COVID-19 pandemic changes dining habits (Globe and Mail)

- 'A very powerful carrot': celebrity chef David Chang on how his workaholism fueled a mental health crisis (CBC's Q)

- How two chefs from Toronto’s Momofuku Kōjin and Alma restaurants came together to create a special takeout menu for Lunar New Year (Toronto Star)

- Why dumplings are the comfort food so many of us are craving right now (Toronto Star)

- Toronto restaurants doing Lunar New Year dinners for takeout and delivery (Toronto Life)

I have also been lucky enough to work on some branded content with Danny Green's Beyond the Arc as well as Stella Artois' Chef Artois series. See clips below.

Peachy Keen is Momofuku's global magazine. What was once a physical magazine subscription, the platform turned digital in 2019, and gave us an opportunity to editorialize our own stories in unique ways. I wrote two articles for the digital magazine, which helped launch Kōjin's new chef to the world, with a readership of more than 30,000 subscribers.