Carla Vaisman - The Takeout

Location

Atlanta, GA

School

SNHU

Expertise

Argentinian Cuisine, Jewish Cuisine, Food History

Carla has ghostwritten over 60 books, including multiple food and recipe books focused on Argentinian and Jewish cuisine.
Her passion for food has led her to explore and document the rich culinary histories of various cultures, with a focus on traditional recipes.
Carla's love for food has been a guiding force through her master's thesis, where she explored the intersection of culture, cuisine, and education.

Experience

Carla has been a professional ghostwriter for over 15 years, specializing in food-related content, recipes, and cultural storytelling. Her work spans a diverse range of topics, with a particular focus on culinary traditions and food history. She has collaborated on numerous projects with chefs, authors, and culinary experts to create engaging, detailed food and recipe books. Her expertise in both Argentinian and Jewish cuisine has shaped her approach to writing, blending personal experience with a deep knowledge of food culture.

Education

Carla holds a master's degree in curriculum development and instruction from SNHU with a focus on how food and nutrition impact students' learning and success. Her research explored the powerful role that food plays in educational outcomes, shaping her approach to both teaching and writing about food.

The Takeout Editorial Policies

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.