Terry Boyd

Background

About Terry Boyd

I'm the first to admit I'm a better writer than I am an art director. That said, I've never had a job where I wasn't involved in the visual process too. So I don't think in words—I think in ideas. On the advertising side, I have a wealth of experience with all kinds of clients in all kinds of media, from print to POS to websites and email campaigns. Clients like me because I really learn their product/service/business—and because I get the biggest picture and sweat the smallest detail. They also like my ability to continually surprise them while remaining absolutely on strategy. Account people like me because clients like me—and because I get as excited about making the needle jump for the client as they do. I'm also an effective creative manager and mentor, helping writers and art directors hone their craft without crushing their souls. On the editorial side, Blue Kitchen—the food blog I started in 2006—quickly took on a life of its own and thrust me into the world of food writing. I’m a frequent contributor to the Christian Science Monitor online edition, and for two years, I wrote weekly food pieces for cable station USA Network’s Character Approved Blog. My recipes have also appeared on the Bon Appétit and Saveur websites as well as in the Chicago Sun-Times food section. I’ve even been included in a cookbook with Mario Batali and Martha Stewart. And PBS named Blue Kitchen one of the 10 Best Food Blogs for 2012. Writing about food has also taken me places—to private tastings and panel discussions and on culinary press trips to exotic spots like Mexico and Columbus, Ohio.