School
Full Sail University
Expertise
Comfort Food, Food History, Cooking Hacks
- Neala spent over a decade in the restaurant industry, with roles ranging from slinging drinks to pretzel baking.
- Her travels have given her an adventurous palate and she'll try anything put on her plate.
- She loves spending all her free time in the kitchen and is currently studying for the American Cheese Society's Certified Cheese Professional® Exam.
Experience
Neala's food obsession began at birth and her penchant for writing soon followed. After bouncing between internships and other unpaid writing ventures, she landed her first apprenticeship as a food writer with Eat Boutique. Her freelance writing career blossomed from there, and she's worked with dozens of food businesses as a copywriter while writing for a variety of platforms. Her writing can be found on sites such as Mashed, Cooktop Cove, and What Should We Do.
Education
Neala headed to Spain to study Spanish and literature before later receiving her B.F.A. in Creative Writing while working on an apple orchard in New Zealand. Strengthening her writing while exploring new cultures and cuisines gave her a fresh perspective and a passion for food.
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.
-
Filet mignon may be the champagne of steaks, but if you want mouthwatering beef, skip the soft tenderloin and choose the most flavorful steak cut around.
By Neala Broderick
Read More
-
It's perfectly understandable that you'd want to wrap a tender, juicy steak in aluminum foil to keep it warm while resting. Only problem is — you're ruining it.
By Neala Broderick
Read More
