Chef Envy

[Lesley C]

Dear Amanda,

Welcome to eGullet.

Has there ever been a moment (or several) when you found yourself admiring the person you were interviewing for their expertise or artistry in a way that made you regret becoming a food writer rather than say a top notch baker (à la Nancy Silverton) or brilliant chef (like Jean-Georges Vongerichten)? In other words, do you sometimes find the switch from hot topic to hot topic frustrating enough to make you envy people who have chosen to explore one facet of the food world to the extreme? Or is reporting on them more fulfilling than being them?

[Amanda]

i am fascinated by chefs, especially those who are able to rise up from the grit of the job to produce excellent food. i worked in many kitchens and i enjoyed that time immensely. but i think i always maintained a certain distance. i was more of an observer and curious cook, which is probably what i still am. i love being a reporter -- i love every week getting to tackle a new subject. in the past six months, i've been able to spend a week working on a recipe for turducken, attend an eating contest with some of the nation's top eaters, talk to lighting designers, taste rhone reds with our wine panel, dine around san francisco and observe a salad company's "seasonal migration" as it moved its staff of 200 and equipment overnight from california to arizona. it's hard to get bored.

[Nick]

..... and observe a salad company's "seasonal migration" as it moved its staff of 200 and equipment overnight from california to arizona.

If you have time, could you tell us more about that? Or, is there a link to something you've already written about it?

Thanks, Nick

[Amanda]

that was for a story about the bagged salad industry that ran a few weeks ago. it ran on 1/14. send me an email at amandah@nytimes.com and i'll send it to you in a reply.