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Chris Amirault

What Makes Gourmet Gourmet?

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We've been focusing a lot of our conversation about the magazine on changes. Can you share with us those things about Gourmet that you'd never want to change? What makes the magazine what it is? In a climate in which food magazines come and go, what do you believe are the characteristics that have sustained Gourmet for decades?


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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