Entries tagged with 'interviews'
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From Advertising Age's Q&A with Charles H. Townsend, president and CEO of Gourmet publisher Condé Nast: Advertising Age: A Condé Nast employee asked me today whether choosing Gourmet over Bon Appétit signals the future of Condé Nast. Do you shut down the title that's beautiful and smart with good writing, the employee asked, and go for the title with recipes and pictures of cheeseburgers? Do you go with mass over the esteemed, narrower title?Mr. Townsend: That's not Condé Nast. I think that Bon Appétit certainly has broader appeal but I would by no means characterize it as a mass magazine. It's still a high-end magazine. You look at its demography, its price points, the advertising it carries, you look at...
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An anonymous "low level crew member" of Top Chef season five decided to come forward on Reddit.com and answer questions about the show. "I can't tell you anything that I think Magical Elves might sue me for...but I'll try to be as specific as I can." A few good nuggets: On Padma: She wasn't dumb, but she was a major diva who expected preferential treatment and complained about things the other judges didn't care about. She got along better with Gail than she did with Tom—she and Tom were like cats and dogs On editing the contestant interviews: They do interviews after someone gets eliminated. People keep tabs on what they wore during different segments, so that they can...
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"The classic Wrecks are those that are misspelled, misunderstood, or trying way too hard to be creative." Since May of 2008, Jen Yates has been documenting moldy feet, pregnant bellies, and misplaced apostrophes spotted on cakes on her wildly popular blog Cake Wrecks. Very quickly, Jen has made a career out of ridiculous cakes. Her new blook (blog-turned-book?) Cake Wrecks: When Professional Cakes Go Hilariously Wrong comes out on October 1, and features a bunch of brand-new content. Yes, that means more creepy baby cakes! We chatted with Jen about the Cake Wrecks concept, what holidays are most wreckable, and more. So, let's start at the beginning. The Cake Wrecks creation story. It quite literally began with "The Cake That...
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"I was objectively chubby by age four, fat by age six, and was on the Atkins diet for the first time at age eight." —Frank Bruni Photographs by Robyn Lee For all of the serious eaters who overdosed on the hype surrounding Julie & Julia (hey, the back of my head was in the movie, so if I'm guilty as charged there's a good reason for that), I'm giving you a heads-up that the hoopla accompanying the publication of Born Round, now former New York Times restaurant critic Frank Bruni's memoir, is going to make Julie & Julia seem like it was an under-the-radar phenomenon. The book is in stores today, so let the Bruni media madness begin (it actually...
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On last night's episode of Chopped, contestant Joe Bayley cooked his way through two mystery baskets before facing his final challenge: creating a coherent dessert out of an avocado, some coffee liqueur and a honeycomb. His avocado and ginkgo mousse with coffee ganache and lime-infused honey impressed the judges and sent his opponent packing. Bayley collected the $10,000 prize money—but not before yelling "Ten Gs, baby!" into the camera. I caught up with the Chopped champ—a dear friend and FCI classmate—during a rare moment on dry land, as he headed to a bar in Juneau to watch his own victory. Name: Joseph Bayley Location: Afloat in the Gulf of Alaska Occupation: Chef on board the Island Spirit How long...
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Ladies Home Journal talk to actresses Meryl Streep and Amy Adams, and director Nora Ephron of the upcoming movie Julie & Julia about food, love, and their careers. Also, Meryl Streep's and Amy Adam's favorite Julia Child recipes. Related: Julie & Julia Trailer Now Available Online...
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"The thing to think about, most importantly, is to match the weight of your wine with the weight of your food." This week we chat with Matt Skinner, an Australian wine writer and enthusiast, most recently the author of Heard It Through The Grapevine: The Things You Should Know to Enjoy Wine. Name: Matt Skinner Location: Melbourne, Australia Occupation: Wine writer, consultant, and educator How did you become involved in the wine industry at such a young age? I didn’t know at age 17 what I wanted to do with my life. I got a job in a bottle shop, like a liquor store, in Australia. They specialized in selling cases of beer and boxes of wine, nothing glamorous. We...
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Note: There's another intern in our midst! Chichi Wang has already impressed us with the first installment of her Serious Eats series, The Nasty Bits, and we're expecting a whole lot more. Say hello to Chichi! Name: Chichi Wang Location: New York City Occupation: I eat, I write, I repeat. To make money and get health insurance, I work for a corporation I’d rather not discuss. URL: chalkboardfridge.blogspot.com Guilty pleasures? I don’t think there’s such a thing. In moderation, all pleasures are by nature good for one’s well-being. That being said, I have a huge weakness for fried dough in large quantities—beignets, Chinese cruellers, sopapillas—if it’s fried and contains flour, I’m there. Describe your perfect meal. Pounds of live Dungeness...
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Buttered toast necklace. Photographs from inediblejewelry on Flickr There's a very slim market for cookbooks involving ingredients that are not only tasteless but unavailable at grocery stores, and tinier than a dime. The shelf life of this food, however, is indefinite, and it looks cool with pretty much any outfit (as opposed to ketchup stains or coffee dribbles). Jessica and Susan Partain have been making miniature, inedible food for nearly 20 years. It all started when they were kids and discovered polymer clay at the craft store. With so many colors to play with, they crafted teeny chocolate-chip cookies, burgers, apples, and more. (They admit to raising some pretty well-fed dolls.) Flash forward to now—the two have made a...
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Note: Grace interned with us earlier this year but now that school's out of session, she's back for more! She'll be here over the summer to help us blog, eat, and reclaim her title as Ed's diet buddy. Her first contribution to Serious Eats this summer? Sharing rainbow cookies from a bakery near her home in Long Island! Ah yes, we do love Grace. Please give her a warm welcome! Yes, that's a crown of peeps. Name: Grace Kang Location: New York Occupation: Student Guilty pleasures? Lemon curd straight out of the fridge, cold pancakes, champers. When I was younger I loved microwaved ham and Swiss cheese rollups; kind of gross, but amazing at the time. Describe your perfect meal....
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