Gourmet January 2006, 65 Years
Posted 23 January 2006 - 08:33 AM
As Executive Chef of Gourmet magazine, what parts did you play in making that issue? Did you work on all 65 recipes? Ruth Reichl said in her Letter From the Editor that you all struggled with authenticity, and when it seemed more appropriate, recipes were modified to update them. Were there certain ones that presented a challenge in that regard? Which ones stand out in your mind as among the very best? What can you tell us about the work that went into the January issue?
Posted 23 January 2006 - 09:40 AM
Let me tell you something you probably didn't realize. I have nothing to do with editorial. I have been part of the advertising team since 1987.
I started in gourmet in the test kitchen in the mid 80's when I decided I couldn't work a million hours a week in restaurants and still have kids. So I am sure some of my old recipes pop up every so often in book or magazine retrospectives (before Ruth we were not given credit for our recipes, we were all just one anonymous team) but I am not privy to how they put the magazine together today. I still have buddies in the test kitchen and I check in with them when I have a question about a recipe or if I want a recommendation about something extra special to serve in my dining room. If you or anyone else has questions about that issue, I could certainly find out the answer and I will check out that thread to see the comments.
Posted 23 January 2006 - 11:45 AM
Posted 23 January 2006 - 02:42 PM