Contributor
Antonia Cantwell
After studying Experimental Psychology at Oxford University, Antonia spent a year combining cooking with travelling.
She trained at Ballymaloe Cookery School in Ireland, the International Culinary Institute for Foreigners in Italy, and Chopsticks School in Hong Kong. Since then she has worked as a chef, waitress, in restaurant operations, online reservations and as a restaurant reviewer. Antonia recently moved to New York from London and then back again. As well as being a freelance consultant she writes about food and restaurants at www.everythingeaten.com.
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