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May 7, 2012 · 13 comments

From corporate marketing to event planning, iconic photography to food blogging, I can help you optimize social media or build strategic communication plans.  Contact me to discuss your next project, or kick around some ideas.

Ever curious. Always hungry.

Email me here.
Jacqueline Church

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{ 7 comments… read them below or add one }

Cassandra Anderton July 29, 2012 at 11:20 pm

Hey – I am just hearing about this now….how can we collaborate. I could be the Vancouver oyster gal????

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Lydia August 16, 2012 at 6:02 am

Dear Jacqueline,
I just wanted to write a quick note to say thank you so much for writing the following article on female chefs and molecular gastronomy.
http://jacquelinechurch.com/female-chefs-and-molecular-gastronomy-why-dont-we-call-them-male-chefs/

I think you were spot on not just on the culinary situation but the situation of women in all fields.
This part was my favorite part of the article:

“As long as women and men don’t share in the power of defining what is hot, bold, cutting-edge in any given field, those markers of achievement will continue to be defined by the qualities that reflect the gender of the people bestowing the accolades, and their baggage. .. I’ve seldom seen power decide, of its own accord, that it needs to be shared more evenly.”

Powerful words indeed!
Thank you!

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Kevin Gallagher September 27, 2012 at 6:04 pm

Hi

Thanks for a nice morning tour of Chinatown last Saturday. Question? Are those ducks we saw in the bbq shop considered to be Peking Ducks or are they just roasted duck. In any case what would you serve with one of them

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Jacqueline Church September 27, 2012 at 6:10 pm

Thanks for the kind words, I enjoyed you on our tour! Those ducks are not Peking Ducks which require special 24 advance because of their special roasting process that produces that shattering crisp skin and unique flavor. The ducks in the BBQ joints are roasted and usually basted with a soy based sauce. Very delicious! You can order whole or half and they’ll slice it for you through the bone perpendicular to the spine. You can add the meat to a stir fry or simply serve it alongside rice and veg. We often eat it with our fingers the instant we get home so I’m speaking hypothetically, not from experience! Do try them they are delicious!

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Marilyn Gaedtke September 30, 2012 at 9:38 am

Hi Jackie…
Our group tour with you on Friday was a tremendous success. So often, many of us drive, or walk through Chinatown in Boston, but we have never experienced it the way we did with you. You have opened our eyes to the real Chinatown. A modern day community, surviving in a bustling city, but it still has it’s arms wrapped around an ancient past. Many thanks from all of us.
Marilyn Gaedtke
Villages of Mount Hope Bay
Tiverton, RI

p.s. I’m going to send a separate email over to you that will include a few photos my husband (Joe) snapped that day.

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Jacqueline Church September 30, 2012 at 11:09 am

Marilyn – what a lovely comment thank you so much! I love the way you describe Chinatown and I’m honored to have shared the day with you and your group.

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Rick McKinney April 8, 2013 at 3:00 pm

Jackie,
I’ve followed you for a while on different media forms and was looking to ask some direction. I coordinate the Culinary Arts Strand for the M.A.V.A. conference each summer for High School Culinary Arts instructors. I’m looking to find someone to present something interesting on sustainability or sustainable food concepts. I’ve been trying to get a Sushi demo but haven’t been having to much luck. I was wondering if you might be able to direct meone way or another.

Thank You

Richard S. McKinney
Culinary Arts Teacher
Rindge School of Technical Arts / Cambridge Rindge & Latin High School
Tel :617-349-6762 Cell: 508-942-0143

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