School
Northeastern University, New York University, Cambridge School of Culinary Arts
Expertise
Cookbooks, Cooking Tips, Middle Eastern Cuisine
- Ashley collects new and vintage cookbooks. She owns more than 100 and is working her way through a personal project to make one recipe from each.
- She has interviewed several cookbook authors, including Jake Cohen, Paula Shoyer, and Lior Lev Sercarz.
- She has won four national awards for her work in media.
Experience
Ashley comes from a long line of distinguished culinarians with Egyptian and Eastern European roots. She discovered her love of food at an early age while cooking and baking alongside her family. To this day, nothing brings her more joy. Ashley is a freelance journalist, editor, copywriter, and content marketer with over a decade of experience, including leading food content for an award-winning, niche website. She's always on the lookout for her next baking challenge (preferably involving chocolate).
Education
Ashley has a bachelor's degree in English from Northeastern University and is working on a certificate in copyediting, proofreading, and fact-checking from New York University. She also earned college credit from Skidmore College, UC Berkeley, Goucher College, and Howard Community College. Additionally, she has taken several recreational classes at the Cambridge School of Culinary Arts.
The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.
Our mission is to both inform and entertain our readers, telling them everything they want to know (and more) about food. We strive to always provide a well-rounded reading experience, bringing both the biggest food news of the day and a break from the news. Additional information on our editorial process available here.
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No matter how hard you try, it seems like your homemade pasta salad is no match for the deli-made variety. But your kitchen skills aren't the culprit.
By Ashley M. Jacobs
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