Jamila Robinson on Leading Bon Appétit, Picking 50 Best, and the Case Against Anonymous Critics
This week on The Chef’s Cut, Adrienne and Joe are joined by one of the most important figures in American food media: Jamila Robinson, editor-in-chief of Bon Appétit and Epicurious. Together, they offer a behind-the-scenes look at food criticism. What does it take to get noticed by a major publication like Bon Appétit? How much testing goes into their recipes? And how does Jamila go about helping to pick the 50 Best for North America? Plus, we discuss:
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Should critics remain anonymous anymore?
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The Restaurant PR Myth: How important are publicists in the food world?
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The difference between a Michelin Star restaurant and a local favorite
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Food and recipes as a form of storytelling
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Cultural trends in cuisine
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Turn and Burn: Is Caribbean food the next big thing?
Follow Jamila: @jamilarobinson
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
More description
This week on The Chef’s Cut, Adrienne and Joe are joined by one of the most important figures in American food media: Jamila Robinson, editor-in-chief of Bon Appétit and Epicurious. Together, they offer a behind-the-scenes look at food criticism. What does it take to get noticed by a major publication like Bon Appétit? How much testing goes into their recipes? And how does Jamila go about helping to pick the 50 Best for North America? Plus, we discuss:
-
Should critics remain anonymous anymore?
-
The Restaurant PR Myth: How important are publicists in the food world?
-
The difference between a Michelin Star restaurant and a local favorite
-
Food and recipes as a form of storytelling
-
Cultural trends in cuisine
-
Turn and Burn: Is Caribbean food the next big thing?
Follow Jamila: @jamilarobinson
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
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