Has there been a better year for female chefs? Probably not.
Is this more about fame than restaurants? Most importantly, what other types of TV shows could Bastianich appear on?
'Tis the season to be predicting all the sh*t you'll be eating next year. And if we're to believe everything the food media writes about, then we'll be gobbling up all the bone broth, veggie fro-yo, and black burgers we could ever imagine!
Should anything happen to the trifecta of French chefs -- Boulud, Ripert, Vongerichten -- uh, well, we will have nothing. Guess we'll go to France? Oh wait, food's not good there either.
The Braiser is here to bring the personalities behind the food you eat and love (or hate!) to the forefront. What we eat, where we eat, and how we eat it is a focal point of how we define community, family, and culture in this country and around the world. And the people who help us do that are going to get our attention — though some, obviously, much more than others.
For more about the site, check out our Editor’s Note: Welcome To The Braiser!
Publisher: Dan Abrams
Associate Editor: Marcy Franklin
Lead Designer: Zack Brand
1261 Broadway, Suite 508
New York, NY 10012
Tips for The Braiser’s editorial team: firstname.lastname@example.org
Questions about The Braiser: email@example.com
Summer Internships are available from June-August each year; see here for details.
For more information, see The New York Times.