I’m Emily Gussin, a food writer, cook and editor.
Why little food goose?
The name little food goose is a cumulation of descriptions of me.
Little is simple: I am 5’1″, which is considered short. Despite my inability to reach the top shelf without the help of a stool (or a taller person), I have never considered myself small. The quote ‘though she be but little, she is fierce’ has always been one of my favourite lines of Shakespeare. I have it as a fridge magnet. Yet, my height is often pointed out to me.
Food is also pretty obvious if you know me. I love cooking and constantly dream of what to try next. The highlight of most of my days is eating. I travel to taste the flavours of the world. I am happiest when a mouthful of food surpasses my expectations.
Goose is a little less straight-forward. My nickname from school developed from my surname and the inability of my teachers to say Gussin. FYI, it is pronounced ‘guss-in’ – no frills. However, every new teacher that took the register at secondary school assumed a more exciting alternative. I’ve had the French-accented ‘goosain’, the Italian-accented ‘gussini’ and, the one that stuck, ‘goosine’. My friends thought this was hilarious and adopted it for themselves. Soon after, Goosine was shortened to Goose.
What I do
Over the past three years, I have been working in editorial for consumer cake decorating magazines. First on Cake Masters Magazine and, more recently, on Cakes & Sugarcraft and Wedding Cakes magazines. If you’d like to read more about my work history, please see my LinkedIn. I am available for freelance writing, editing and recipe development.
You can follow my food adventures on Instagram @little_food_goose or get in touch via Twitter @EmilyGussin. I would love to hear from you, whether you’ve tried one of my recipes or would just like a food-themed chat.
All images, text, and recipes on this site are owned by me, unless otherwise stated. Please contact me at hello [at] littlefoodgoose [dot] co [dot] uk if you’d like to reproduce any of them.