Entries tagged with 'interviews'
Page 1 of 6
In honor of Sesame Street's 40th anniversary, Ella Morton of Rocketboom chats with Cookie Monster to talk about his diet, the origin of om nom nom nom nom, and his cookie-eating method. Video, after the jump....
Continue reading »
"The West Coast has hoppy IPAs, the Midwest has a strong tradition of pilsners and lagers, but the South has no real (craft) beer tradition." [Photograph: Carolyn Lilly Wilson] Sean Wilson has a vision for the beer scene in the American South. Using heirloom grains and other ingredients from North Carolina farms, he and his collaborator, Chris Davis, hope to create a distinctly Southern style of beer. They will open Fullsteam Brewery in Durham late this winter or early next spring. I chatted with Sean about the challenges he's faced and his plans for the brewery. Name: Sean Wilson Location: Durham, North Carolina Occupation: President of Fullsteam Brewery Tell us a little about Fullsteam and what you envision for your...
Continue reading »
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...
Continue reading »
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...
Continue reading »
"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...
Continue reading »
"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...
Continue reading »
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...
Continue reading »
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...
Continue reading »
"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...
Continue reading »
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...
Continue reading »
