Journalist, Food and Wine Editor Margaux Alexandria Cintrano

Discussion in 'New User Introductions' started by margcata, Sep 18, 2011.

  1. margcata

    margcata Banned

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    Food Writer
    Just a brief introduction ... My name is Margaux Cintrano, half Italian, half Swiss and hailing from Manhattan, I reside in Spain and am the Food and Wine editor for the oldest English magazine in Spain ... I travel around the Mediterranean interviewing Chefs, known and unknown and South America and Mexico. I specialise in restaurants, interviewing Chefs and winemakers and wine and food pairing has been my hobby for years. My paternal grandmom Margherite owned a Little Italy Trattoria, thus, it runs in the blood ...  
     
    Last edited by a moderator: Sep 19, 2011
  2. mezzaluna

    mezzaluna

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    Cook At Home
    Welcome, Margaux-- We're delighted you found us, and look forward to your participation here.  Often, I ask new members how they became interested in food and cooking, but your culinary experiences and family history make that quite unnecessary!

    I hope you enjoy the discussion forums, but we have many other features here as well: cooking articles, cookbook and equipment reviews, photo galleries, wikis.... Plus, with 10 years' worth of content, you'll want to make use of the search tool here as well.

    We look forward to seeing you here as often as your busy schedule permits. 

    Welcome!

    Mezzaluna
     
  3. margcata

    margcata Banned

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    Food Writer
    Thank you for your lovely welcome note.

    I am travelling at the moment however, I am going to take out the time this coming weekend and take a profound look at your website. 

    Have a lovely week,

    Margaux Cintrano 
     
  4. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Former Chef
    Welcome Margaux we are happy to have such an experienced food writer in our midst. It sounds like you have a wonderful profession travelling and interviewing chefs and trying new restaurants. I am really looking forward to seeing your contributions to the community. Please feel free to share some of your latest findings with the community.