Amie Watson

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Location
Montreal, Canada
School
Concordia University, McGill University
Expertise
Healthy Food, Sake, Gluten-Free Food
  • Amie spent a week at the Modernist Cuisine Test Kitchen in Bellevue, Washington learning to use a centrifuge to make fig juice, a Pacojet to make dairy-free macadamia nut gelato, and spherified passionfruit pearls.
  • She took a WSET Level 3 sake course to understand koji, rice production, yeasts, and how to taste.
  • Amie grows black chickpeas, French sorrel, and heaps of raspberries.

Experience

Amie Watson is a Montreal-based freelance food, travel, and tech writer, television and radio contributor, podcast host, and founder of the Fork That app. Her work has appeared in National Geographic Traveller UK, the Montreal Gazette, enRoute Magazine, and the Globe & Mail. She's also worked with Forbes, finedinindlovers.com, and Menu Aruba and Barbados magazines, travelling to the Caribbean multiple times a year to profile chefs, restaurant owners, and bartenders and develop recipes with them.

Education

Amie graduated with a Masters in music and went back to school for journalism, always wanting to be a food and travel writer.

Mashed Editorial Policies

Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.

Stories By Amie Watson