Two Puerto Rican Chefs Weathered The Worst; Now Honored By The Best
American Masters Chefs Flight Presents 'James Beard: America's First Foodie'
Cheese Expert Laura Werlin Talks about Seasonality, Books and Travel
Life After Gourmet is Good: A Chat With Ruth Reichl
Check, Please! Bay Area: Season 2: Episode 9
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Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"elainewu":{"type":"authors","id":"5127","meta":{"index":"authors_1591205172","id":"5127","found":true},"name":"Elaine Wu","firstName":"Elaine","lastName":"Wu","slug":"elainewu","email":"virgoblueproductions@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland","avatar":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Elaine Wu | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/elainewu"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_125671":{"type":"posts","id":"bayareabites_125671","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125671","score":null,"sort":[1520978261000]},"guestAuthors":[],"slug":"two-puerto-rican-chefs-weathered-the-worst-now-honored-by-the-best","title":"Two Puerto Rican Chefs Weathered The Worst; Now Honored By The Best","publishDate":1520978261,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Update: On Wednesday, chef Jose Enrique was named a finalist in the best chef of the South category by the James Beard Awards.\u003c/em>\u003c/p>\n\u003cp>Finalists for the James Beard Awards — known as the Oscars of the food world — will be announced Wednesday. Among those waiting to hear if they made the cut are two chefs from San Juan, Puerto Rico, who are nursing their restaurants back to life six months after Hurricane Maria devastated the island.\u003c/p>\n\u003cp>Chef Gabriel Hernandez slept on his restaurant floor for three weeks and served iceberg lettuce when there was little other produce available. Jose Enrique opened his eponymous restaurant as a staging kitchen for José Andrés' mass-cooking charity operation before his generator died. Both chefs were named as semifinalists for the Beard awards last month.\u003c/p>\n\u003cp>\"It [was] an amazing surprise,\" says Hernandez, a first-time semifinalist and the chef and co-owner at Verde Mesa in Old San Juan. \"Especially these last couple of months have been a really hard process to restore the restaurant.\"\u003c/p>\n\u003cp>In December, Hernandez spoke to NPR during the lunch service at Verde Mesa. Then, as now, he had not resumed dinner service due to lack of clientele. He had three cooks instead of the nine who worked before the hurricane. His credit card machine didn't work. His air conditioner was still broken after the storm broke his compressor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But at least his restaurant was open. After the hurricane hit, Hernandez had to camp out in Verde Mesa — with power out across the island, his electric storm shutters at home would not open. Hurricane Irma, which hit in early September, had depleted his emergency savings\u003cstrong>, \u003c/strong>leaving him exposed when Maria made landfall two weeks later. Even if he had re-opened his restaurant back then, he says, \"there was no economical movement in San Juan.\"\u003c/p>\n\u003cp>Hernandez was only able to reopen in early November because a guest knocked on his door and offered him a generator. He rewired his kitchen to use only one electrical appliance \u003cstrong>\u003c/strong>instead of four and used Sterno cans to heat a stew menu.\u003c/p>\n\u003cp>\"And then we used whatever we can do in our power to make great, amazing appetizers using whatever we can find,\" Hernandez says. \"That was the challenge.\"\u003c/p>\n\u003cp>Nearly all of Puerto Rico's food is imported from the mainland U.S. In recent years, amid an economic recession on the island, a local farm movement blossomed, including several farm-to-table restaurants. Hernandez says his restaurant aims \"to create a new culinary identity\" for Puerto Rico. But after the storm, about \u003ca href=\"https://www.npr.org/2017/10/08/556465458/the-future-of-farming-in-puerto-rico\">80 percent\u003c/a> of the island's meager crops were destroyed.\u003c/p>\n\u003cp>In December, Hernandez celebrated the return of fresh radishes, butter lettuce, eggplant and chayote, a local squash. He served the chayote thinly sliced with chunks of mango and flecks of cilantro and black sesame as a tangy appetizer. Also on the menu: \u003cem>Serenata de Bacalao\u003c/em>, a salad of yams, hard-boiled eggs and cod, which traces back to Spanish colonists who packed their barges with the dried salted fish.\u003c/p>\n\u003cfigure id=\"attachment_125673\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470.jpg\" alt=\"In December, Puerto Rican chef Gabriel Hernandez celebrated the return of locally grown radishes. Most of the growers that supplied his restaurant saw their crops destroyed during Hurricane Maria.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-125673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">In December, Puerto Rican chef Gabriel Hernandez celebrated the return of locally grown radishes. Most of the growers that supplied his restaurant saw their crops destroyed during Hurricane Maria. \u003ccite>(Daniella Cheslow/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hernandez is an accidental chef. He studied electronics engineering technology but found he didn't like the field. So he started working as a runner in a local restaurant, then became a waiter and bartender. Nine years ago, he and a partner decided to open a simple soup and salad eatery in Old San Juan.\u003c/p>\n\u003cp>In the beginning, \"we didn't have the money to hire a chef, so I started working in the kitchen,\" he says.\u003c/p>\n\u003cp>Verde Mesa evolved over the years and moved to a bigger space seating 40, with airy windows letting in a sea breeze and vintage chandeliers hanging amid sea green-painted walls. Eventually, Hernandez says he hired a professionally trained sous chef and kitchen supervisor. He says he paid his sous chef a salary even when his restaurant was closed after Maria because he imagined he would be crucial to recovery.\u003cstrong> \u003c/strong>\"Starting over without a sous chef I've been training for so many years [would be too] hard,\" Hernandez says.\u003c/p>\n\u003cp>For Jose Enrique, James Beard recognition is an annual exercise. He has been a semifinalist or nominee for the best chef of the South category each year since 2013. Enrique trained at the Culinary Institute of America in Hyde Park, N.Y., \u003cstrong>\u003c/strong>and cooked in New Orleans. About a decade ago, he moved back to Puerto Rico and took over a restaurant in an old house in San Juan's Santurce neighborhood. His restaurant has no sign to mark its presence, but it is steps from La Placita, the market square where each night locals drink and dance to salsa music in a handful of bars.\u003c/p>\n\u003cp>Enrique says before the storm, his restaurant had become a pilgrimage point. Lines snaked out of the charming veranda; guests waited as long as two hours to grab one of his 37 seats.\u003c/p>\n\u003cp>He managed to stay open for about 10 days after the storm thanks to a generator. During that time, celebrity chef José Andrés enlisted Enrique — and his restaurant's kitchen — in his mission to feed the hurricane victims.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Those first 10 days we were pumping food out for the island. Those first 10 days we worked was volunteering,\" Enrique says.\u003c/p>\n\u003cp>Then his generator died and he could not get it fixed amid the surging demand. So Enrique closed the restaurant for nearly two months.\u003c/p>\n\u003cp>\"I tried to do something every day in the restaurant – open the windows, clean. ... It was a rough time,\" he says. He finally reopened after electricity was restored to San Juan. \"I think if we would have had another two weeks without power, we would have been closed\u003cstrong>\" \u003c/strong>for good.\u003c/p>\n\u003cp>Before the storm, Enrique says he had days when nearly 75 percent of his menu was locally sourced. Now, he is far from that.\u003c/p>\n\u003cp>\"Even now it's hard to get plantains, which is something everybody eats here every day,\" Enrique says.\u003c/p>\n\u003cp>The James Beard Foundation will announce its shortlist of nominees Wednesday. Myriam Ocasio, a local food writer, says she thinks a win is a \"long shot\" for either Hernandez or Enrique. It's not because of a lack of talent, Ocasio tells NPR in a an email, but because the awards have tended to \u003cstrong>\"\u003c/strong>pick chefs from the mainland, overlooking ours. I feel that Puerto Rico is the culinary destination of the Caribbean, but we just have not been recognized as such.\"\u003c/p>\n\u003cp>Enrique says regardless of how the awards turn out, Puerto Rico is experiencing a rebirth. He says his business has recovered to two-thirds of its former volume. Before the hurricane, he says, local growers were cultivating \"beautiful carrots\" and flavorful honey. Now, he says, that farming movement is showing signs of life again.\u003c/p>\n\u003cp>\"I believe it's going to come back bigger than before the hurricane,\" he says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"After hurricanes Irma and Maria, these chefs defied the destruction, kept their restaurants open and fed hungry victims. On Wednesday, chef Jose Enrique was named a finalist in the best chef of the South category by the James Beard Awards.","status":"publish","parent":0,"modified":1521161247,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1192},"headData":{"title":"Two Puerto Rican Chefs Weathered The Worst; Now Honored By The Best | KQED","description":"After hurricanes Irma and Maria, these chefs defied the destruction, kept their restaurants open and fed hungry victims. On Wednesday, chef Jose Enrique was named a finalist in the best chef of the South category by the James Beard Awards.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"125671 https://ww2.kqed.org/bayareabites/?p=125671","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/13/two-puerto-rican-chefs-weathered-the-worst-now-honored-by-the-best/","disqusTitle":"Two Puerto Rican Chefs Weathered The Worst; Now Honored By The Best","nprImageCredit":"Daniella Cheslow","nprByline":"Daniella Cheslow, NPR Food","nprImageAgency":"NPR","nprStoryId":"593211674","nprApiLink":"http://api.npr.org/query?id=593211674&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/13/593211674/two-chefs-in-puerto-rico-up-for-james-beard-awards?ft=nprml&f=593211674","nprRetrievedStory":"1","nprPubDate":"Tue, 13 Mar 2018 16:23:00 -0400","nprStoryDate":"Tue, 13 Mar 2018 16:23:16 -0400","nprLastModifiedDate":"Tue, 13 Mar 2018 16:23:16 -0400","path":"/bayareabites/125671/two-puerto-rican-chefs-weathered-the-worst-now-honored-by-the-best","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Update: On Wednesday, chef Jose Enrique was named a finalist in the best chef of the South category by the James Beard Awards.\u003c/em>\u003c/p>\n\u003cp>Finalists for the James Beard Awards — known as the Oscars of the food world — will be announced Wednesday. Among those waiting to hear if they made the cut are two chefs from San Juan, Puerto Rico, who are nursing their restaurants back to life six months after Hurricane Maria devastated the island.\u003c/p>\n\u003cp>Chef Gabriel Hernandez slept on his restaurant floor for three weeks and served iceberg lettuce when there was little other produce available. Jose Enrique opened his eponymous restaurant as a staging kitchen for José Andrés' mass-cooking charity operation before his generator died. Both chefs were named as semifinalists for the Beard awards last month.\u003c/p>\n\u003cp>\"It [was] an amazing surprise,\" says Hernandez, a first-time semifinalist and the chef and co-owner at Verde Mesa in Old San Juan. \"Especially these last couple of months have been a really hard process to restore the restaurant.\"\u003c/p>\n\u003cp>In December, Hernandez spoke to NPR during the lunch service at Verde Mesa. Then, as now, he had not resumed dinner service due to lack of clientele. He had three cooks instead of the nine who worked before the hurricane. His credit card machine didn't work. His air conditioner was still broken after the storm broke his compressor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But at least his restaurant was open. After the hurricane hit, Hernandez had to camp out in Verde Mesa — with power out across the island, his electric storm shutters at home would not open. Hurricane Irma, which hit in early September, had depleted his emergency savings\u003cstrong>, \u003c/strong>leaving him exposed when Maria made landfall two weeks later. Even if he had re-opened his restaurant back then, he says, \"there was no economical movement in San Juan.\"\u003c/p>\n\u003cp>Hernandez was only able to reopen in early November because a guest knocked on his door and offered him a generator. He rewired his kitchen to use only one electrical appliance \u003cstrong>\u003c/strong>instead of four and used Sterno cans to heat a stew menu.\u003c/p>\n\u003cp>\"And then we used whatever we can do in our power to make great, amazing appetizers using whatever we can find,\" Hernandez says. \"That was the challenge.\"\u003c/p>\n\u003cp>Nearly all of Puerto Rico's food is imported from the mainland U.S. In recent years, amid an economic recession on the island, a local farm movement blossomed, including several farm-to-table restaurants. Hernandez says his restaurant aims \"to create a new culinary identity\" for Puerto Rico. But after the storm, about \u003ca href=\"https://www.npr.org/2017/10/08/556465458/the-future-of-farming-in-puerto-rico\">80 percent\u003c/a> of the island's meager crops were destroyed.\u003c/p>\n\u003cp>In December, Hernandez celebrated the return of fresh radishes, butter lettuce, eggplant and chayote, a local squash. He served the chayote thinly sliced with chunks of mango and flecks of cilantro and black sesame as a tangy appetizer. Also on the menu: \u003cem>Serenata de Bacalao\u003c/em>, a salad of yams, hard-boiled eggs and cod, which traces back to Spanish colonists who packed their barges with the dried salted fish.\u003c/p>\n\u003cfigure id=\"attachment_125673\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470.jpg\" alt=\"In December, Puerto Rican chef Gabriel Hernandez celebrated the return of locally grown radishes. Most of the growers that supplied his restaurant saw their crops destroyed during Hurricane Maria.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-125673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">In December, Puerto Rican chef Gabriel Hernandez celebrated the return of locally grown radishes. Most of the growers that supplied his restaurant saw their crops destroyed during Hurricane Maria. \u003ccite>(Daniella Cheslow/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hernandez is an accidental chef. He studied electronics engineering technology but found he didn't like the field. So he started working as a runner in a local restaurant, then became a waiter and bartender. Nine years ago, he and a partner decided to open a simple soup and salad eatery in Old San Juan.\u003c/p>\n\u003cp>In the beginning, \"we didn't have the money to hire a chef, so I started working in the kitchen,\" he says.\u003c/p>\n\u003cp>Verde Mesa evolved over the years and moved to a bigger space seating 40, with airy windows letting in a sea breeze and vintage chandeliers hanging amid sea green-painted walls. Eventually, Hernandez says he hired a professionally trained sous chef and kitchen supervisor. He says he paid his sous chef a salary even when his restaurant was closed after Maria because he imagined he would be crucial to recovery.\u003cstrong> \u003c/strong>\"Starting over without a sous chef I've been training for so many years [would be too] hard,\" Hernandez says.\u003c/p>\n\u003cp>For Jose Enrique, James Beard recognition is an annual exercise. He has been a semifinalist or nominee for the best chef of the South category each year since 2013. Enrique trained at the Culinary Institute of America in Hyde Park, N.Y., \u003cstrong>\u003c/strong>and cooked in New Orleans. About a decade ago, he moved back to Puerto Rico and took over a restaurant in an old house in San Juan's Santurce neighborhood. His restaurant has no sign to mark its presence, but it is steps from La Placita, the market square where each night locals drink and dance to salsa music in a handful of bars.\u003c/p>\n\u003cp>Enrique says before the storm, his restaurant had become a pilgrimage point. Lines snaked out of the charming veranda; guests waited as long as two hours to grab one of his 37 seats.\u003c/p>\n\u003cp>He managed to stay open for about 10 days after the storm thanks to a generator. During that time, celebrity chef José Andrés enlisted Enrique — and his restaurant's kitchen — in his mission to feed the hurricane victims.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Those first 10 days we were pumping food out for the island. Those first 10 days we worked was volunteering,\" Enrique says.\u003c/p>\n\u003cp>Then his generator died and he could not get it fixed amid the surging demand. So Enrique closed the restaurant for nearly two months.\u003c/p>\n\u003cp>\"I tried to do something every day in the restaurant – open the windows, clean. ... It was a rough time,\" he says. He finally reopened after electricity was restored to San Juan. \"I think if we would have had another two weeks without power, we would have been closed\u003cstrong>\" \u003c/strong>for good.\u003c/p>\n\u003cp>Before the storm, Enrique says he had days when nearly 75 percent of his menu was locally sourced. Now, he is far from that.\u003c/p>\n\u003cp>\"Even now it's hard to get plantains, which is something everybody eats here every day,\" Enrique says.\u003c/p>\n\u003cp>The James Beard Foundation will announce its shortlist of nominees Wednesday. Myriam Ocasio, a local food writer, says she thinks a win is a \"long shot\" for either Hernandez or Enrique. It's not because of a lack of talent, Ocasio tells NPR in a an email, but because the awards have tended to \u003cstrong>\"\u003c/strong>pick chefs from the mainland, overlooking ours. I feel that Puerto Rico is the culinary destination of the Caribbean, but we just have not been recognized as such.\"\u003c/p>\n\u003cp>Enrique says regardless of how the awards turn out, Puerto Rico is experiencing a rebirth. He says his business has recovered to two-thirds of its former volume. Before the hurricane, he says, local growers were cultivating \"beautiful carrots\" and flavorful honey. Now, he says, that farming movement is showing signs of life again.\u003c/p>\n\u003cp>\"I believe it's going to come back bigger than before the hurricane,\" he says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125671/two-puerto-rican-chefs-weathered-the-worst-now-honored-by-the-best","authors":["byline_bayareabites_125671"],"categories":["bayareabites_11028","bayareabites_2035"],"tags":["bayareabites_130","bayareabites_14460"],"featImg":"bayareabites_125717","label":"bayareabites"},"bayareabites_117053":{"type":"posts","id":"bayareabites_117053","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117053","score":null,"sort":[1493853362000]},"guestAuthors":[],"slug":"american-masters-chefs-flight-presents-james-beard-americas-first-foodie","title":"American Masters Chefs Flight Presents 'James Beard: America's First Foodie'","publishDate":1493853362,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Though most of us are unfamiliar with the man behind the brand, we understand the name James Beard as synonymous with excellence in all things culinary. An \u003ca href=\"https://www.jamesbeard.org/awards\" target=\"_blank\">annual event named after him\u003c/a> has been honoring America's best chefs, restaurants and food-related media since 1990. The new film \u003cem>James Beard: America's First Foodie\u003c/em> chronicles the life of the man Julia Child referred to as \"the quintessential American cook,\" kicking off a \"Chefs Flight\" of four documentaries profiling Beard, Child, Alice Waters and Jacques Pépin for \u003cem>American Masters\u003c/em>' 31st season Friday, May 19 at 9:00pm on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=24298\" target=\"_blank\">KQED 9\u003c/a>.\u003c/p>\n\u003cp>https://youtu.be/okjaNGs6ViE\u003c/p>\n\u003cp>James Beard was born in Portland, Oregon at the dawn of the 20th century to a mother, Elizabeth, who owned a small hotel and was something of a local sensation, both for her cooking and for her liberated lifestyle. The early education she provided in buying and preparing fresh, local foods in season would become the guiding principle for the food movement her son later catalyzed. By his own account, the young Beard was as unrestrained by convention as his libertine mother, understanding at an early age that he was homosexual. He was expelled from Reed College, where he studied acting, for engaging in (then-illegal) same-sex activity. At 19, Beard headed to Europe to study opera, but ended up exercising his large appetite in the bistros of Paris, whose practices he taught to others when he returned to Oregon. \u003c/p>\n\u003cp>Beard moved to New York in 1937, surviving lean times by cooking for friends in exchange for his supper. From these gatherings came his first success. He and William Rhode (later the editor of \u003ca href=\"http://www.gourmet.com/\" target=\"_blank\">\u003cem>Gourmet\u003c/em> magazine\u003c/a>) started a catering business called Hors D'Oeuvre, Inc, which provided the recipes for his first cookbook, \u003ca href=\"https://www.amazon.com/Doeuvre-Canapes-Library-American-Cooking/dp/076240664X\" target=\"_blank\">\u003cem>Hors d'oeuvre and Canapes\u003c/em>\u003c/a>, published in 1940. He followed that success with \u003ca href=\"https://www.amazon.com/Cook-outdoors-James-Beard/dp/B0007E2IPO/ref=sr_1_1?s=books&ie=UTF8&qid=1493846521&sr=1-1&keywords=cook+it+outdoors+james+beard\" target=\"_blank\">\u003cem>Cook It Outdoors\u003c/em>\u003c/a>, \"believed to be the first serious book on outdoor cooking,\" according to his \u003ca href=\"http://www.nytimes.com/1985/01/24/nyregion/james-beard-authority-on-food-dies.html\" target=\"_blank\">\u003cem>New York Times\u003c/em> obituary\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_117055\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-1020x1299.jpeg\" alt=\"\" width=\"640\" height=\"815\" class=\"size-large wp-image-117055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-1020x1299.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-160x204.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-800x1019.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-768x978.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-1180x1503.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-960x1223.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-240x306.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-375x478.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-520x662.jpeg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Chef James Beard at Reed College \u003ccite>(Courtesy of Reed College)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1946, Beard hosted \u003cem>I Love to Eat\u003c/em> for two seasons on NBC, introducing cooking to TV. He founded The James Beard Cooking School in 1955, teaching people around the country how to cook for the next thirty years. The school eventually settled in Seaside, Oregon, where he taught each summer using the same fresh ingredients his mother prepared in his youth, and in the kitchen of his Greenwich Village brownstone in Manhattan, which also became a popular hangout for the rich and famous. Beard's good friend Julia Child lobbied for the preservation of his Manhattan home shortly after he died in 1985 and, through the efforts of Peter Krump, a former student, and a cadre of well-connected friends, the James Beard Foundation was born.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pbs.org/wnet/americanmasters/james-beard-americas-first-foodie-film/8432/\" target=\"_blank\">\u003cem>America's First Foodie\u003c/em>\u003c/a> traces Beard's influence through the many chefs that surrounded him and came after, including Julia Child, Alice Waters, Jeremiah Tower and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/12/jacques-ppin-the-art-of-craft-reveals-how-a-french-chef-became-an-american-master/\" target=\"_blank\">Jacques Pépin\u003c/a>, but what remains a mystery is the spirit that animated so many to come together to preserve his legacy. Several close friends affirm Beard's charms, but the man himself is unfortunately not on hand to glamour the viewer. How does one capture the \"life of the party\" when the party has been over for decades?\u003c/p>\n\u003cfigure id=\"attachment_117056\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--1020x1169.jpeg\" alt=\"\" width=\"640\" height=\"733\" class=\"size-large wp-image-117056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--1020x1169.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--160x183.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--800x917.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--768x880.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--1180x1353.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--960x1101.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--240x275.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--375x430.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--520x596.jpeg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Julia Child, James Beard and Edna Lewis \u003ccite>(Dan Wynn/Courtesy of the Wynn family and the James Beard Foundation)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are testimonials to Beard's innovation, intelligence and wit. We hear that he was a master raconteur, loved a juicy piece of gossip, and was something of a scoundrel, skipping out on countless restaurant checks and flashing some of his guests and neighbors. \u003c/p>\n\u003cp>Beard scandalized his peers by endorsing everything from Planters Peanuts to Adolph's Meat Tenderizer to raise money for his cooking school, a move he later regretted, referring to himself as a \"gastronomic whore.\" We see a few saucy quotes from his books and learn of his participation in the design of The Four Seasons, an influential New York eatery that combined Beard's twin loves of theater and food. Interesting tidbit: the restaurant was among the first to change its menu seasonally, hence the name. Nevertheless, there are some awkward moments regarding Beard's personal life that darken the otherwise rosy portrait of the man who helped launch the farm to table movement, not the least of which is the low opinion many of his close friends held of his (apparently) life-long companion.\u003c/p>\n\u003cp>The film is a bit like a soufflé that fails to rise. All the right ingredients are present and seemingly in the correct proportions: celebrity chef testimonials, a few Beard recipes prepared by Jacques Pépin and Naomi Pomery, archival images of Beard's youth and early education, early TV appearances by the man himself, and glitzy footage of James Beard Awards bestowed. But something is missing; perhaps it is just the impossibility of knowing the true power of a celebrity's charm without the man present to demonstrate. \u003c/p>\n\u003cfigure id=\"attachment_117057\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/jb-with-mustache-young056-800x963.jpeg\" alt=\"\" width=\"800\" height=\"963\" class=\"size-medium wp-image-117057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-800x963.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-160x193.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-768x924.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-1020x1227.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-1180x1420.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-960x1155.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-240x289.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-375x451.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-520x626.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef James Beard \u003ccite>(Dan Wynn/Courtesy of the Wynn family and the James Beard Foundation)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no denying Beard's outsized personality and seemingly unquenchable lust for life. We learn how his innovations continue to proliferate within the food community today, though the film is unable to effectively convey the ineffable quality that made James Beard so beloved among his peers, inspiring a group of dedicated influencers to create a monument to his memory that became \"the Academy Awards of the food world.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The man whose face adorns the ultimate culinary seal of approval loved people, according to Julia Child, \"loved his work, loved gossip, loved to eat, [and] loved a good time.\" Seems like those are the very qualities necessary -- other than the food itself -- for a good meal, and the ones that cannot be prescribed in a cookbook. And maybe that's the secret to James Beard, he contained that extra something special that made a good dinner party great. \u003c/p>\n\n","blocks":[],"excerpt":"American Masters kicks off a \"Chefs Flight\" of four food documentaries with a new film about James Beard. The show airs on KQED 9 Friday, May 19 at 9:00pm. ","status":"publish","parent":0,"modified":1494016387,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":1011},"headData":{"title":"American Masters Chefs Flight Presents 'James Beard: America's First Foodie' | KQED","description":"American Masters kicks off a "Chefs Flight" of four food documentaries with a new film about James Beard. The show airs on KQED 9 Friday, May 19 at 9:00pm. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"117053 https://ww2.kqed.org/bayareabites/?p=117053","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/03/american-masters-chefs-flight-presents-james-beard-americas-first-foodie/","disqusTitle":"American Masters Chefs Flight Presents 'James Beard: America's First Foodie'","source":"Food History and Celebrities","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-history-and-celebrities/","path":"/bayareabites/117053/american-masters-chefs-flight-presents-james-beard-americas-first-foodie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Though most of us are unfamiliar with the man behind the brand, we understand the name James Beard as synonymous with excellence in all things culinary. An \u003ca href=\"https://www.jamesbeard.org/awards\" target=\"_blank\">annual event named after him\u003c/a> has been honoring America's best chefs, restaurants and food-related media since 1990. The new film \u003cem>James Beard: America's First Foodie\u003c/em> chronicles the life of the man Julia Child referred to as \"the quintessential American cook,\" kicking off a \"Chefs Flight\" of four documentaries profiling Beard, Child, Alice Waters and Jacques Pépin for \u003cem>American Masters\u003c/em>' 31st season Friday, May 19 at 9:00pm on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=24298\" target=\"_blank\">KQED 9\u003c/a>.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/okjaNGs6ViE'\n title='//www.youtube.com/embed/okjaNGs6ViE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>James Beard was born in Portland, Oregon at the dawn of the 20th century to a mother, Elizabeth, who owned a small hotel and was something of a local sensation, both for her cooking and for her liberated lifestyle. The early education she provided in buying and preparing fresh, local foods in season would become the guiding principle for the food movement her son later catalyzed. By his own account, the young Beard was as unrestrained by convention as his libertine mother, understanding at an early age that he was homosexual. He was expelled from Reed College, where he studied acting, for engaging in (then-illegal) same-sex activity. At 19, Beard headed to Europe to study opera, but ended up exercising his large appetite in the bistros of Paris, whose practices he taught to others when he returned to Oregon. \u003c/p>\n\u003cp>Beard moved to New York in 1937, surviving lean times by cooking for friends in exchange for his supper. From these gatherings came his first success. He and William Rhode (later the editor of \u003ca href=\"http://www.gourmet.com/\" target=\"_blank\">\u003cem>Gourmet\u003c/em> magazine\u003c/a>) started a catering business called Hors D'Oeuvre, Inc, which provided the recipes for his first cookbook, \u003ca href=\"https://www.amazon.com/Doeuvre-Canapes-Library-American-Cooking/dp/076240664X\" target=\"_blank\">\u003cem>Hors d'oeuvre and Canapes\u003c/em>\u003c/a>, published in 1940. He followed that success with \u003ca href=\"https://www.amazon.com/Cook-outdoors-James-Beard/dp/B0007E2IPO/ref=sr_1_1?s=books&ie=UTF8&qid=1493846521&sr=1-1&keywords=cook+it+outdoors+james+beard\" target=\"_blank\">\u003cem>Cook It Outdoors\u003c/em>\u003c/a>, \"believed to be the first serious book on outdoor cooking,\" according to his \u003ca href=\"http://www.nytimes.com/1985/01/24/nyregion/james-beard-authority-on-food-dies.html\" target=\"_blank\">\u003cem>New York Times\u003c/em> obituary\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_117055\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-1020x1299.jpeg\" alt=\"\" width=\"640\" height=\"815\" class=\"size-large wp-image-117055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-1020x1299.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-160x204.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-800x1019.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-768x978.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-1180x1503.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-960x1223.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-240x306.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-375x478.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-520x662.jpeg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Chef James Beard at Reed College \u003ccite>(Courtesy of Reed College)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1946, Beard hosted \u003cem>I Love to Eat\u003c/em> for two seasons on NBC, introducing cooking to TV. He founded The James Beard Cooking School in 1955, teaching people around the country how to cook for the next thirty years. The school eventually settled in Seaside, Oregon, where he taught each summer using the same fresh ingredients his mother prepared in his youth, and in the kitchen of his Greenwich Village brownstone in Manhattan, which also became a popular hangout for the rich and famous. Beard's good friend Julia Child lobbied for the preservation of his Manhattan home shortly after he died in 1985 and, through the efforts of Peter Krump, a former student, and a cadre of well-connected friends, the James Beard Foundation was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pbs.org/wnet/americanmasters/james-beard-americas-first-foodie-film/8432/\" target=\"_blank\">\u003cem>America's First Foodie\u003c/em>\u003c/a> traces Beard's influence through the many chefs that surrounded him and came after, including Julia Child, Alice Waters, Jeremiah Tower and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/12/jacques-ppin-the-art-of-craft-reveals-how-a-french-chef-became-an-american-master/\" target=\"_blank\">Jacques Pépin\u003c/a>, but what remains a mystery is the spirit that animated so many to come together to preserve his legacy. Several close friends affirm Beard's charms, but the man himself is unfortunately not on hand to glamour the viewer. How does one capture the \"life of the party\" when the party has been over for decades?\u003c/p>\n\u003cfigure id=\"attachment_117056\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--1020x1169.jpeg\" alt=\"\" width=\"640\" height=\"733\" class=\"size-large wp-image-117056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--1020x1169.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--160x183.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--800x917.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--768x880.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--1180x1353.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--960x1101.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--240x275.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--375x430.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--520x596.jpeg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Julia Child, James Beard and Edna Lewis \u003ccite>(Dan Wynn/Courtesy of the Wynn family and the James Beard Foundation)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are testimonials to Beard's innovation, intelligence and wit. We hear that he was a master raconteur, loved a juicy piece of gossip, and was something of a scoundrel, skipping out on countless restaurant checks and flashing some of his guests and neighbors. \u003c/p>\n\u003cp>Beard scandalized his peers by endorsing everything from Planters Peanuts to Adolph's Meat Tenderizer to raise money for his cooking school, a move he later regretted, referring to himself as a \"gastronomic whore.\" We see a few saucy quotes from his books and learn of his participation in the design of The Four Seasons, an influential New York eatery that combined Beard's twin loves of theater and food. Interesting tidbit: the restaurant was among the first to change its menu seasonally, hence the name. Nevertheless, there are some awkward moments regarding Beard's personal life that darken the otherwise rosy portrait of the man who helped launch the farm to table movement, not the least of which is the low opinion many of his close friends held of his (apparently) life-long companion.\u003c/p>\n\u003cp>The film is a bit like a soufflé that fails to rise. All the right ingredients are present and seemingly in the correct proportions: celebrity chef testimonials, a few Beard recipes prepared by Jacques Pépin and Naomi Pomery, archival images of Beard's youth and early education, early TV appearances by the man himself, and glitzy footage of James Beard Awards bestowed. But something is missing; perhaps it is just the impossibility of knowing the true power of a celebrity's charm without the man present to demonstrate. \u003c/p>\n\u003cfigure id=\"attachment_117057\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/jb-with-mustache-young056-800x963.jpeg\" alt=\"\" width=\"800\" height=\"963\" class=\"size-medium wp-image-117057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-800x963.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-160x193.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-768x924.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-1020x1227.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-1180x1420.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-960x1155.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-240x289.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-375x451.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-520x626.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef James Beard \u003ccite>(Dan Wynn/Courtesy of the Wynn family and the James Beard Foundation)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no denying Beard's outsized personality and seemingly unquenchable lust for life. We learn how his innovations continue to proliferate within the food community today, though the film is unable to effectively convey the ineffable quality that made James Beard so beloved among his peers, inspiring a group of dedicated influencers to create a monument to his memory that became \"the Academy Awards of the food world.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The man whose face adorns the ultimate culinary seal of approval loved people, according to Julia Child, \"loved his work, loved gossip, loved to eat, [and] loved a good time.\" Seems like those are the very qualities necessary -- other than the food itself -- for a good meal, and the ones that cannot be prescribed in a cookbook. And maybe that's the secret to James Beard, he contained that extra something special that made a good dinner party great. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117053/american-masters-chefs-flight-presents-james-beard-americas-first-foodie","authors":["8"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_2090","bayareabites_1593"],"tags":["bayareabites_15816","bayareabites_779","bayareabites_4114","bayareabites_130"],"featImg":"bayareabites_117054","label":"source_bayareabites_117053"},"bayareabites_47986":{"type":"posts","id":"bayareabites_47986","meta":{"index":"posts_1591205157","site":"bayareabites","id":"47986","score":null,"sort":[1346252458000]},"guestAuthors":[],"slug":"cheese-expert-laura-werlin-talks-about-seasonality-books-and-travel","title":"Cheese Expert Laura Werlin Talks about Seasonality, Books and Travel","publishDate":1346252458,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\">\u003cimg class=\"alignnone size-full wp-image-48117\" title=\"Laura Werlin. Photo courtesy of Maren Caruso\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\" alt=\"Laura Werlin. Photo courtesy of Maren Caruso\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Laura Werlin. Photo courtesy of Maren Caruso\u003c/em>\u003c/p>\n\u003cp>Perhaps the best way to get a hold of cheese expert Laura Werlin is first checking her \u003ca href=\"https://twitter.com/cheezelady\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Laura-Werlin/108896749140707\">Facebook\u003c/a> accounts to find out which city or country she’s in. Werlin is a one-woman show in cheese and spends her time speaking, researching, cooking, writing, and teaching. You may have seen her talking about cheese in a down to earth, knowledgeable yet fun style on CNN, QVC, the Martha Stewart Show, the CBS Early Show or \u003ca href=\"http://www.chow.com/search?query=laura+werlin&type=\">CHOW.com\u003c/a>; her written work pops up nationally in Food & Wine, Fine Cooking, Saveur, and Cooking Light magazines.\u003c/p>\n\u003cp>Werlin’s forays to industry conferences keep her up to date on the latest and greatest in cheese. She has written five cheese-centric books and nabbed a James Beard award for \u003ca href=\"http://laurawerlin.com/The-All-American-Cheese-and-Wine-Book\">The All American Cheese and Wine Book\u003c/a>. Her sixth book \u003ca href=\"http://www.barnesandnoble.com/w/mac-cheese-please-laura-werlin/1111938316\">Mac & Cheese, Please!\u003c/a> will be released at the end of the year. Werlin is an instructor at \u003ca href=\"http://www.cheeseschoolsf.com/\">The Cheese School of San Francisco\u003c/a>, and will be teaching an American cheese class there on October 9th.\u003c/p>\n\u003cp>Ever since I signed up for cooking school in San Francisco in 2000, I’ve seen how Werlin’s professional work is often brought up in discussions about cheese. I was curious to know how exactly she got into working full-time with cheese. (Doesn’t it sound like a fun job?) We first worked together indirectly when I supplied her with volunteers for a cooking demo when I was an Event Manager for SF Chefs in 2010. Last year, I did paid content work for her website. For this Bay Area Bites piece, I interviewed Werlin via telephone and email. Her comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been a cheese expert since 2000, but what got you into cheese?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I studied Mass Communications at Cal with the dream of being on TV news. I worked at KRON news and bounced around in the news. Then I got a job in the field in Bakersfield. Later at KPIX I was the assignment manager and would figure out what to assign to reporters. I ended my time at KGO as a field producer for women in business, where I went out and interviewed people. TV news was my love and I did my best to do stories on food and wine people because that was also my love. After many years in the TV news business, I decided I was tired of it so I struck out to be a food writer. I ended up getting a couple of general food articles published that had nothing to do with cheese.\u003c/p>\n\u003cp>I feel like cheese found me. I wasn’t looking for a subject, and cheese found me. The first story was my book, where I got inspired to write about cheese. I knew instantly that my subject would be cheese. I’ve been lucky and had a charmed life as an author. I found an agent who found a publisher who liked the idea of a book on American cheese by an unknown author. That’s when my first book came out \u003ca href=\"http://www.amazon.com/The-American-Cheese-Laura-Werlin/dp/1556709900\">The New American Cheese\u003c/a>.\u003c/p>\n\u003cp>The way you become an expert is to write a book about it. I didn’t come to cheese because I knew about it. It was something I was very passionate about but I knew nothing about it. In the course of writing it, that was when I started really learning about it. And the learning never stopped.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about cheese? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I get a lot of info at the cheese counter. It almost doesn’t matter where that is: a cheese shop, a Whole Foods…. If something looks intriguing, I buy it.\u003c/p>\n\u003cp>There’s one book that I think is great called Mastering Cheese by \u003ca href=\"http://www.maxmccalman.com/\">Max McMalman\u003c/a> who is Maître Fromager in New York. Also I go to conferences and get information there.\u003c/p>\n\u003cp>I took a trip to Holland to learn about Dutch cheese. I go to farms as much as possible but ironically with my travel schedule being what it is, I do that less and less.\u003c/p>\n\u003cp>Often I will call a cheese maker. There isn’t one way -- you just learn about it. I like a book called \u003ca href=\"http://www.amazon.com/Growing-Farmer-Learned-Live-Land/dp/0393070859\">Growing a Farmer\u003c/a> and it’s the story of how Kurt Timmermeister came to be a cheese maker. He was an unlikely person from Vashon Island for that to happen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Earlier this month, you were at the \u003ca href=\"http://www.lafw.com/\">Los Angeles Food & Wine Festival\u003c/a>. Events and travel make up much of your work. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I do travel for cheese, that’s for sure. This is the second year for me at the LA Food & Wine Fest. That’s indicative of a lot of what I do. For the \u003ca href=\"http://www.foodandwine.com/classic\">Food & Wine Classic at Aspen\u003c/a>, this is my 7th year. I do the \u003ca href=\"http://corporate.sobefest.com/\">South Beach Wine and Food Festival\u003c/a> and The \u003ca href=\"http://www.santafewineandchile.org/\">Santa Fe Wine & Chile Fiesta\u003c/a>, which is in its 21st year.\u003c/p>\n\u003cp>In between I always wonder what I do each day. I’m never doing anything fun or frivolous. I consider myself an educator basically making cheese fun and psychologically accessible. People are wary and they buy the same cheese. They feel like there’s a right and wrong and they get hung up on that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you think pronunciation has something to do with people’s fear... similar to not ordering wine because you’re not sure how to say it to the waiter?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I think it’s a foreign word and I do the same thing with imported wine. With cheese, it’s more being afraid that it’s foreign and they’re not going to like it. I wouldn’t call us Americans a courageous lot. There has to be some familiarity or someone close by who can vouch for it. When you have cheeses that are like the gym socks that you haven’t washed -- it’s counterintuitive. Never mind that it can be transcendent to eat that gym sock cheese.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I can’t say that I have any mentors. What I would say is the thing that has motivated me all along are the cheese makers themselves. When I used to go to the old farmers' market before it came the ferry building, I made a beeline to the cheese makers. I loved talking to them and I loved what they do and I still feel that way. They’re my inspiration.\u003c/p>\n\u003cp>They are not mentors but people I was inspired early on by are \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> because I met them at McEvoy Olive oil and I was at their table. I was familiar but I thought they were a God and Goddess and I just wanted to be like them. [Laughs.] Hasn’t happened but it’s an inspiration.\u003c/p>\n\u003cp>What impressed me was they were really accessible as people and they were so quietly confident. They knew their stuff. Particularly in this day and age, anyone can call themselves a cook. It mattered to them. Don't get me wrong I think food TV is great -- and PBS is a pioneer. Like anything that gets popular, it gets dumbed down and it’s hard to ferret out who’s good at what they do and who’s good at being on television.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of cheese in the Bay Area? Where are we with cheese knowledge and cheese appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> We're more sophisticated than the rest of the country. No matter what neighborhood you live in, it's near a cheese shop or a Whole Foods. Also, we're just down the road from Pt. Reyes and see the cheese made at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. We have access to the cheese makers. That’s helpful in breaking down the intimidation factor and helps increase our desire to include cheese in our every day lives.\u003c/p>\n\u003cp>We have a lot of farmers’ markets and that’s a great leveling opportunity. It’s a chance to taste cheese from the cheese maker.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What cheeses are good for September -- at home and for picnics?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> Cheese ages at different rates. Sometimes a cheese made in last September is coming ripe in this September. You have a year-old cheese that could be great fun. I like a cheese called \u003ca href=\"http://www.uplandscheese.com/cheese.html\">Pleasant Ridge Reserve\u003c/a> anywhere in the 12-14 month range. Sometimes, you need to be looking back a year. Ask the cheese monger, “What was made last year, what’s good now?”\u003c/p>\n\u003cp>Also you’ve had the entire spring and summer where there are cheeses like a fresh chevre. Or try a sheep milk ricotta from \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> that is awesome.\u003c/p>\n\u003cp>Or cheese from June and July are coming to perfection. It’s a little bit of looking back and using your cheese monger as help.\u003c/p>\n\u003cp>If it’s hot, I tend to go for a lighter cheese like \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> which is creamy and delicious. Maybe don't go for a bandage wrapped cheddar. During the day that wouldn’t be my go-to cheese. In the end what you want to surround yourself with is a variety of maybe three cheeses from different milks.\u003c/p>\n\u003cp>Specifically for September, go for sheep and goats milk that are less changed. They start drying up later in the fall. If you want something fresh and seasonal, our cows here have opposite seasons. The grasses out in February then dry up in summertime. It’s okay because there’s still grass. Cows milk cheese made in February or March may be particularly delicious from California.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> It’s not really a guilty pleasure but I’m totally in love with beef jerky. I can’t tell you why. There’s the texture and the flavor and it’s often like ingesting leather.\u003c/p>\n\u003cp>I’m a big peanut butter fan and will eat a \u003ca href=\"http://www.hersheys.com/reeses/products.aspx#/REESE'S-Peanut-Butter-Cups\">Reese’s\u003c/a> anytime.\u003c/p>\n\u003cp>I’ve never met a potato chip I don't like. I’m more of a salty girl than a sweet one, although I try to be sweet!\u003c/p>\n\u003cp>\u003ca href=\"http://www.chow.com/food-news/55147/how-to-make-grilled-cheese-with-laura-werlin/\">\u003cstrong>How to Make Grilled Cheese with Laura Werlin\u003c/strong>\u003c/a> (CHOW)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"270\">\u003cparam name=\"movie\" value=\"http://canstatic.cbs.com/chrome/canplayer.swf?pid=BL1Igbf5Fw6g&partner=chow&gen=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed width=\"480\" height=\"270\" src=\"http://canstatic.cbs.com/chrome/canplayer.swf?pid=BL1Igbf5Fw6g&partner=chow&gen=1\" allowfullscreen=\"true\" allowscriptaccess=\"always\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/object>\u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd interviews Laura Werlin, who is an award-winning cheese educator, author and expert who lives in San Francisco when she’s not on the road. Werlin dishes on the best questions to ask at the cheese counter and shares why she got into cheese back in 2000 after a news media career path.","status":"publish","parent":0,"modified":1428689106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1816},"headData":{"title":"Cheese Expert Laura Werlin Talks about Seasonality, Books and Travel | KQED","description":"Mary Ladd interviews Laura Werlin, who is an award-winning cheese educator, author and expert who lives in San Francisco when she’s not on the road. Werlin dishes on the best questions to ask at the cheese counter and shares why she got into cheese back in 2000 after a news media career path.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"47986 http://blogs.kqed.org/bayareabites/?p=47986","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/29/cheese-expert-laura-werlin-talks-about-seasonality-books-and-travel/","disqusTitle":"Cheese Expert Laura Werlin Talks about Seasonality, Books and Travel","path":"/bayareabites/47986/cheese-expert-laura-werlin-talks-about-seasonality-books-and-travel","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\">\u003cimg class=\"alignnone size-full wp-image-48117\" title=\"Laura Werlin. Photo courtesy of Maren Caruso\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\" alt=\"Laura Werlin. Photo courtesy of Maren Caruso\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Laura Werlin. Photo courtesy of Maren Caruso\u003c/em>\u003c/p>\n\u003cp>Perhaps the best way to get a hold of cheese expert Laura Werlin is first checking her \u003ca href=\"https://twitter.com/cheezelady\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Laura-Werlin/108896749140707\">Facebook\u003c/a> accounts to find out which city or country she’s in. Werlin is a one-woman show in cheese and spends her time speaking, researching, cooking, writing, and teaching. You may have seen her talking about cheese in a down to earth, knowledgeable yet fun style on CNN, QVC, the Martha Stewart Show, the CBS Early Show or \u003ca href=\"http://www.chow.com/search?query=laura+werlin&type=\">CHOW.com\u003c/a>; her written work pops up nationally in Food & Wine, Fine Cooking, Saveur, and Cooking Light magazines.\u003c/p>\n\u003cp>Werlin’s forays to industry conferences keep her up to date on the latest and greatest in cheese. She has written five cheese-centric books and nabbed a James Beard award for \u003ca href=\"http://laurawerlin.com/The-All-American-Cheese-and-Wine-Book\">The All American Cheese and Wine Book\u003c/a>. Her sixth book \u003ca href=\"http://www.barnesandnoble.com/w/mac-cheese-please-laura-werlin/1111938316\">Mac & Cheese, Please!\u003c/a> will be released at the end of the year. Werlin is an instructor at \u003ca href=\"http://www.cheeseschoolsf.com/\">The Cheese School of San Francisco\u003c/a>, and will be teaching an American cheese class there on October 9th.\u003c/p>\n\u003cp>Ever since I signed up for cooking school in San Francisco in 2000, I’ve seen how Werlin’s professional work is often brought up in discussions about cheese. I was curious to know how exactly she got into working full-time with cheese. (Doesn’t it sound like a fun job?) We first worked together indirectly when I supplied her with volunteers for a cooking demo when I was an Event Manager for SF Chefs in 2010. Last year, I did paid content work for her website. For this Bay Area Bites piece, I interviewed Werlin via telephone and email. Her comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been a cheese expert since 2000, but what got you into cheese?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I studied Mass Communications at Cal with the dream of being on TV news. I worked at KRON news and bounced around in the news. Then I got a job in the field in Bakersfield. Later at KPIX I was the assignment manager and would figure out what to assign to reporters. I ended my time at KGO as a field producer for women in business, where I went out and interviewed people. TV news was my love and I did my best to do stories on food and wine people because that was also my love. After many years in the TV news business, I decided I was tired of it so I struck out to be a food writer. I ended up getting a couple of general food articles published that had nothing to do with cheese.\u003c/p>\n\u003cp>I feel like cheese found me. I wasn’t looking for a subject, and cheese found me. The first story was my book, where I got inspired to write about cheese. I knew instantly that my subject would be cheese. I’ve been lucky and had a charmed life as an author. I found an agent who found a publisher who liked the idea of a book on American cheese by an unknown author. That’s when my first book came out \u003ca href=\"http://www.amazon.com/The-American-Cheese-Laura-Werlin/dp/1556709900\">The New American Cheese\u003c/a>.\u003c/p>\n\u003cp>The way you become an expert is to write a book about it. I didn’t come to cheese because I knew about it. It was something I was very passionate about but I knew nothing about it. In the course of writing it, that was when I started really learning about it. And the learning never stopped.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about cheese? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I get a lot of info at the cheese counter. It almost doesn’t matter where that is: a cheese shop, a Whole Foods…. If something looks intriguing, I buy it.\u003c/p>\n\u003cp>There’s one book that I think is great called Mastering Cheese by \u003ca href=\"http://www.maxmccalman.com/\">Max McMalman\u003c/a> who is Maître Fromager in New York. Also I go to conferences and get information there.\u003c/p>\n\u003cp>I took a trip to Holland to learn about Dutch cheese. I go to farms as much as possible but ironically with my travel schedule being what it is, I do that less and less.\u003c/p>\n\u003cp>Often I will call a cheese maker. There isn’t one way -- you just learn about it. I like a book called \u003ca href=\"http://www.amazon.com/Growing-Farmer-Learned-Live-Land/dp/0393070859\">Growing a Farmer\u003c/a> and it’s the story of how Kurt Timmermeister came to be a cheese maker. He was an unlikely person from Vashon Island for that to happen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Earlier this month, you were at the \u003ca href=\"http://www.lafw.com/\">Los Angeles Food & Wine Festival\u003c/a>. Events and travel make up much of your work. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I do travel for cheese, that’s for sure. This is the second year for me at the LA Food & Wine Fest. That’s indicative of a lot of what I do. For the \u003ca href=\"http://www.foodandwine.com/classic\">Food & Wine Classic at Aspen\u003c/a>, this is my 7th year. I do the \u003ca href=\"http://corporate.sobefest.com/\">South Beach Wine and Food Festival\u003c/a> and The \u003ca href=\"http://www.santafewineandchile.org/\">Santa Fe Wine & Chile Fiesta\u003c/a>, which is in its 21st year.\u003c/p>\n\u003cp>In between I always wonder what I do each day. I’m never doing anything fun or frivolous. I consider myself an educator basically making cheese fun and psychologically accessible. People are wary and they buy the same cheese. They feel like there’s a right and wrong and they get hung up on that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you think pronunciation has something to do with people’s fear... similar to not ordering wine because you’re not sure how to say it to the waiter?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I think it’s a foreign word and I do the same thing with imported wine. With cheese, it’s more being afraid that it’s foreign and they’re not going to like it. I wouldn’t call us Americans a courageous lot. There has to be some familiarity or someone close by who can vouch for it. When you have cheeses that are like the gym socks that you haven’t washed -- it’s counterintuitive. Never mind that it can be transcendent to eat that gym sock cheese.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I can’t say that I have any mentors. What I would say is the thing that has motivated me all along are the cheese makers themselves. When I used to go to the old farmers' market before it came the ferry building, I made a beeline to the cheese makers. I loved talking to them and I loved what they do and I still feel that way. They’re my inspiration.\u003c/p>\n\u003cp>They are not mentors but people I was inspired early on by are \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> because I met them at McEvoy Olive oil and I was at their table. I was familiar but I thought they were a God and Goddess and I just wanted to be like them. [Laughs.] Hasn’t happened but it’s an inspiration.\u003c/p>\n\u003cp>What impressed me was they were really accessible as people and they were so quietly confident. They knew their stuff. Particularly in this day and age, anyone can call themselves a cook. It mattered to them. Don't get me wrong I think food TV is great -- and PBS is a pioneer. Like anything that gets popular, it gets dumbed down and it’s hard to ferret out who’s good at what they do and who’s good at being on television.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of cheese in the Bay Area? Where are we with cheese knowledge and cheese appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> We're more sophisticated than the rest of the country. No matter what neighborhood you live in, it's near a cheese shop or a Whole Foods. Also, we're just down the road from Pt. Reyes and see the cheese made at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. We have access to the cheese makers. That’s helpful in breaking down the intimidation factor and helps increase our desire to include cheese in our every day lives.\u003c/p>\n\u003cp>We have a lot of farmers’ markets and that’s a great leveling opportunity. It’s a chance to taste cheese from the cheese maker.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What cheeses are good for September -- at home and for picnics?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> Cheese ages at different rates. Sometimes a cheese made in last September is coming ripe in this September. You have a year-old cheese that could be great fun. I like a cheese called \u003ca href=\"http://www.uplandscheese.com/cheese.html\">Pleasant Ridge Reserve\u003c/a> anywhere in the 12-14 month range. Sometimes, you need to be looking back a year. Ask the cheese monger, “What was made last year, what’s good now?”\u003c/p>\n\u003cp>Also you’ve had the entire spring and summer where there are cheeses like a fresh chevre. Or try a sheep milk ricotta from \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> that is awesome.\u003c/p>\n\u003cp>Or cheese from June and July are coming to perfection. It’s a little bit of looking back and using your cheese monger as help.\u003c/p>\n\u003cp>If it’s hot, I tend to go for a lighter cheese like \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> which is creamy and delicious. Maybe don't go for a bandage wrapped cheddar. During the day that wouldn’t be my go-to cheese. In the end what you want to surround yourself with is a variety of maybe three cheeses from different milks.\u003c/p>\n\u003cp>Specifically for September, go for sheep and goats milk that are less changed. They start drying up later in the fall. If you want something fresh and seasonal, our cows here have opposite seasons. The grasses out in February then dry up in summertime. It’s okay because there’s still grass. Cows milk cheese made in February or March may be particularly delicious from California.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> It’s not really a guilty pleasure but I’m totally in love with beef jerky. I can’t tell you why. There’s the texture and the flavor and it’s often like ingesting leather.\u003c/p>\n\u003cp>I’m a big peanut butter fan and will eat a \u003ca href=\"http://www.hersheys.com/reeses/products.aspx#/REESE'S-Peanut-Butter-Cups\">Reese’s\u003c/a> anytime.\u003c/p>\n\u003cp>I’ve never met a potato chip I don't like. I’m more of a salty girl than a sweet one, although I try to be sweet!\u003c/p>\n\u003cp>\u003ca href=\"http://www.chow.com/food-news/55147/how-to-make-grilled-cheese-with-laura-werlin/\">\u003cstrong>How to Make Grilled Cheese with Laura Werlin\u003c/strong>\u003c/a> (CHOW)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"270\">\u003cparam name=\"movie\" value=\"http://canstatic.cbs.com/chrome/canplayer.swf?pid=BL1Igbf5Fw6g&partner=chow&gen=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed width=\"480\" height=\"270\" src=\"http://canstatic.cbs.com/chrome/canplayer.swf?pid=BL1Igbf5Fw6g&partner=chow&gen=1\" allowfullscreen=\"true\" allowscriptaccess=\"always\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/47986/cheese-expert-laura-werlin-talks-about-seasonality-books-and-travel","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_64","bayareabites_2407","bayareabites_2090","bayareabites_1875","bayareabites_1927"],"tags":["bayareabites_14750","bayareabites_10690","bayareabites_404","bayareabites_10692","bayareabites_130","bayareabites_9257","bayareabites_10620","bayareabites_10691"],"featImg":"bayareabites_48117","label":"bayareabites"},"bayareabites_25770":{"type":"posts","id":"bayareabites_25770","meta":{"index":"posts_1591205157","site":"bayareabites","id":"25770","score":null,"sort":[1301583619000]},"guestAuthors":[],"slug":"life-after-gourmet-is-good-a-chat-with-ruth-reichl","title":"Life After Gourmet is Good: A Chat With Ruth Reichl","publishDate":1301583619,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25777\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Ruth-Reichl-Photo300.jpg\" alt=\"Ruth Reichl. Photo: Fiona Aboud\" title=\"Ruth Reichl. Photo: Fiona Aboud\" width=\"300\" height=\"450\" class=\"size-full wp-image-25777\">\u003cfigcaption class=\"wp-caption-text\">Ruth Reichl. Photo: Fiona Aboud\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> is one of the most influential names in food. Her storied career includes stints at the Los Angeles Times as a restaurant critic and food editor, as well as the restaurant critic for the New York Times. She is also the author of five \u003ca href=\"http://www.ruthreichl.com/books.html\">bestselling books\u003c/a>, the recipient of six \u003ca href=\"http://www.jamesbeard.org/index.php?q=news_and_features_reichl_interview\">James Beard Awards\u003c/a>, and spent 10 years as the Editor-in-chief of the now defunct \u003ca href=\"http://www.gourmet.com/magazine\">Gourmet magazine\u003c/a>.\u003c/p>\n\u003cp>But as any resilient woman will tell you, when one door closes, a few other doors open. She’s now an editor-at-large for the mega-publisher, Random House, is currently writing three new books, and on April 6th, will make her debut as one of the new judges on\u003ca href=\"http://www.bravotv.com/top-chef-masters/season-3/videos/meet-ruth-reichl\"> Top Chef Masters\u003c/a>.\u003c/p>\n\u003cp>She was kind enough to carve out some time to chat with me while on a recent trip to Palo Alto for a speaking engagement. I asked her about how life has changed since the closing of Gourmet magazine, how she feels about food bloggers, and what she really thinks about \u003ca href=\"https://twitter.com/#!/RuthBourdain\">Ruth Bourdain\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was life like after Gourmet magazine shut its doors?\u003c/strong>\u003cbr>\nRUTH: At first I thought, “Oh my God, I’ll never have another job!” and I immediately made a deal to write three books, which I’m working on, and that’s great. I’m finishing my first fiction novel, and I promised to write a cookbook and then a memoir about my time at Gourmet and its closing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But then about eight months after the magazine closed, I was literally getting a job offer a day. The most interesting is one I can’t talk about. Let’s just say it’ll be the food magazine of my dreams. I’m very lucky. (NOTE: We know now that Ms. Reichl will be running the Gilt Groupe’s “\u003ca href=\"http://gilttaste.com/\">Gilt Taste\u003c/a>” website.)\u003c/p>\n\u003cp>ELAINE: \u003cstrong>And you’re going to be on Top Chef Masters! What made you want to take that offer?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just thought it would be fun! I was kind of curious about how reality shows worked and it seemed like a learning experience. But I had already agreed to be a fellow at Dartmouth, so I’m not in every single episode. \u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was the experience like?\u003c/strong> \u003c/p>\n\u003cp>RUTH: Top Chef Masters was such a surprise. They could not have been more passionate and respectful of the chefs, judges, guests and I loved every minute of it. And they take it all very seriously. I thought the judges would surely have to lean on the producers to make the decisions about who gets cut, and the producer probably would’ve liked a different outcome in some cases, but I never heard it from them. \u003c/p>\n\u003cp>And Curtis Stone (the new host) is so good looking, you’d think he had to be an idiot. But he’s so smart and has a heart of gold. He’s honestly one of the sweetest people I’ve ever met. He insisted on cooking for the entire crew a multi-course meal after the show wrapped. He’s totally for real. I was so sorry when it was all over. It felt like family. You really get to know everyone. It’s very intimate.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What are your thoughts on the new Gourmet Live app for the iPad?\u003c/strong>\u003c/p>\n\u003cp>RUTH: …I’m not going to say. It is what it is.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think about the new generation of food bloggers? Are they changing the landscape of food writing in general?\u003c/strong>\u003c/p>\n\u003cp>RUTH: A lot of them are really, really good. I think it’s changed for restaurant critiquing in particular. You can read 30 reviews and make up your mind yourself. A professional restaurant critic’s word shouldn’t matter that much. People should bring their own intelligence to it. What real criticism should do is give you a better way to appreciate food and give you the tools you need to enhance your experience, good or bad. And food bloggers have put the burden back on the professionals to be good educators and good writers, and maybe even be a little bit more humble about their own opinions.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>You’re fairly active on Twitter. Why do you use it?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just don’t have time to keep up with so many blogs. But if someone I follow on Twitter tells me to read something on a blog, I will! I love the social and political aspects. There are people I don’t see much but I keep up with them on Twitter. And as a writer, I feel like there’s a voice that I didn’t know I had using \u003ca href=\"https://twitter.com/#!/ruthreichl\">Twitter\u003c/a>. There’s a real discipline to putting something into 140 characters. I’m trying to actually make a word picture in 140 characters and it’s been really fun for me. It turns out to be a very natural voice for me.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think of Ruth Bourdain getting nominated for a James Beard Award this year for Humor?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I think it’s great! I agree with \u003ca href=\"http://blog.travelchannel.com/anthony-bourdain/read/the-mummys-tomb-and-ozark-noir/\">Tony Bourdain\u003c/a>! If we can’t have fun with food, what are we gonna have fun with? I hope he/she wins so they’ll have to get up and accept the award!\u003c/p>\n\u003cp>But I actually think it’s a “he,” and I don’t think it’s any of the people that have been talked about. I think all the theories about who this person is are all wrong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>ELAINE: \u003cstrong>As a former Bay Area resident, what do you miss about the area?\u003c/strong>\u003cbr>\nRUTH: At the moment, if you go to the farmers market in New York there’s not much. In the Bay Area you’re spoiled with fresh produce year round. I really miss that. And there’s an incredible energy with farmers and food producers here. There’s a great artisan food community here that you don’t get anywhere else.\u003c/p>\n\n","blocks":[],"excerpt":"Ruth Reichl was kind enough to carve out some time to chat with me while on a recent trip to Palo Alto for a speaking engagement. I asked her about how life has changed since the closing of Gourmet magazine, how she feels about food bloggers, and what she really thinks about Ruth Bourdain.","status":"publish","parent":0,"modified":1528484733,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1053},"headData":{"title":"Life After Gourmet is Good: A Chat With Ruth Reichl | KQED","description":"Ruth Reichl was kind enough to carve out some time to chat with me while on a recent trip to Palo Alto for a speaking engagement. I asked her about how life has changed since the closing of Gourmet magazine, how she feels about food bloggers, and what she really thinks about Ruth Bourdain.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"25770 http://blogs.kqed.org/bayareabites/?p=25770","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/31/life-after-gourmet-is-good-a-chat-with-ruth-reichl/","disqusTitle":"Life After Gourmet is Good: A Chat With Ruth Reichl","path":"/bayareabites/25770/life-after-gourmet-is-good-a-chat-with-ruth-reichl","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25777\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Ruth-Reichl-Photo300.jpg\" alt=\"Ruth Reichl. Photo: Fiona Aboud\" title=\"Ruth Reichl. Photo: Fiona Aboud\" width=\"300\" height=\"450\" class=\"size-full wp-image-25777\">\u003cfigcaption class=\"wp-caption-text\">Ruth Reichl. Photo: Fiona Aboud\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> is one of the most influential names in food. Her storied career includes stints at the Los Angeles Times as a restaurant critic and food editor, as well as the restaurant critic for the New York Times. She is also the author of five \u003ca href=\"http://www.ruthreichl.com/books.html\">bestselling books\u003c/a>, the recipient of six \u003ca href=\"http://www.jamesbeard.org/index.php?q=news_and_features_reichl_interview\">James Beard Awards\u003c/a>, and spent 10 years as the Editor-in-chief of the now defunct \u003ca href=\"http://www.gourmet.com/magazine\">Gourmet magazine\u003c/a>.\u003c/p>\n\u003cp>But as any resilient woman will tell you, when one door closes, a few other doors open. She’s now an editor-at-large for the mega-publisher, Random House, is currently writing three new books, and on April 6th, will make her debut as one of the new judges on\u003ca href=\"http://www.bravotv.com/top-chef-masters/season-3/videos/meet-ruth-reichl\"> Top Chef Masters\u003c/a>.\u003c/p>\n\u003cp>She was kind enough to carve out some time to chat with me while on a recent trip to Palo Alto for a speaking engagement. I asked her about how life has changed since the closing of Gourmet magazine, how she feels about food bloggers, and what she really thinks about \u003ca href=\"https://twitter.com/#!/RuthBourdain\">Ruth Bourdain\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was life like after Gourmet magazine shut its doors?\u003c/strong>\u003cbr>\nRUTH: At first I thought, “Oh my God, I’ll never have another job!” and I immediately made a deal to write three books, which I’m working on, and that’s great. I’m finishing my first fiction novel, and I promised to write a cookbook and then a memoir about my time at Gourmet and its closing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But then about eight months after the magazine closed, I was literally getting a job offer a day. The most interesting is one I can’t talk about. Let’s just say it’ll be the food magazine of my dreams. I’m very lucky. (NOTE: We know now that Ms. Reichl will be running the Gilt Groupe’s “\u003ca href=\"http://gilttaste.com/\">Gilt Taste\u003c/a>” website.)\u003c/p>\n\u003cp>ELAINE: \u003cstrong>And you’re going to be on Top Chef Masters! What made you want to take that offer?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just thought it would be fun! I was kind of curious about how reality shows worked and it seemed like a learning experience. But I had already agreed to be a fellow at Dartmouth, so I’m not in every single episode. \u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was the experience like?\u003c/strong> \u003c/p>\n\u003cp>RUTH: Top Chef Masters was such a surprise. They could not have been more passionate and respectful of the chefs, judges, guests and I loved every minute of it. And they take it all very seriously. I thought the judges would surely have to lean on the producers to make the decisions about who gets cut, and the producer probably would’ve liked a different outcome in some cases, but I never heard it from them. \u003c/p>\n\u003cp>And Curtis Stone (the new host) is so good looking, you’d think he had to be an idiot. But he’s so smart and has a heart of gold. He’s honestly one of the sweetest people I’ve ever met. He insisted on cooking for the entire crew a multi-course meal after the show wrapped. He’s totally for real. I was so sorry when it was all over. It felt like family. You really get to know everyone. It’s very intimate.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What are your thoughts on the new Gourmet Live app for the iPad?\u003c/strong>\u003c/p>\n\u003cp>RUTH: …I’m not going to say. It is what it is.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think about the new generation of food bloggers? Are they changing the landscape of food writing in general?\u003c/strong>\u003c/p>\n\u003cp>RUTH: A lot of them are really, really good. I think it’s changed for restaurant critiquing in particular. You can read 30 reviews and make up your mind yourself. A professional restaurant critic’s word shouldn’t matter that much. People should bring their own intelligence to it. What real criticism should do is give you a better way to appreciate food and give you the tools you need to enhance your experience, good or bad. And food bloggers have put the burden back on the professionals to be good educators and good writers, and maybe even be a little bit more humble about their own opinions.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>You’re fairly active on Twitter. Why do you use it?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just don’t have time to keep up with so many blogs. But if someone I follow on Twitter tells me to read something on a blog, I will! I love the social and political aspects. There are people I don’t see much but I keep up with them on Twitter. And as a writer, I feel like there’s a voice that I didn’t know I had using \u003ca href=\"https://twitter.com/#!/ruthreichl\">Twitter\u003c/a>. There’s a real discipline to putting something into 140 characters. I’m trying to actually make a word picture in 140 characters and it’s been really fun for me. It turns out to be a very natural voice for me.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think of Ruth Bourdain getting nominated for a James Beard Award this year for Humor?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I think it’s great! I agree with \u003ca href=\"http://blog.travelchannel.com/anthony-bourdain/read/the-mummys-tomb-and-ozark-noir/\">Tony Bourdain\u003c/a>! If we can’t have fun with food, what are we gonna have fun with? I hope he/she wins so they’ll have to get up and accept the award!\u003c/p>\n\u003cp>But I actually think it’s a “he,” and I don’t think it’s any of the people that have been talked about. I think all the theories about who this person is are all wrong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>ELAINE: \u003cstrong>As a former Bay Area resident, what do you miss about the area?\u003c/strong>\u003cbr>\nRUTH: At the moment, if you go to the farmers market in New York there’s not much. In the Bay Area you’re spoiled with fresh produce year round. I really miss that. And there’s an incredible energy with farmers and food producers here. There’s a great artisan food community here that you don’t get anywhere else.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/25770/life-after-gourmet-is-good-a-chat-with-ruth-reichl","authors":["5127"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2407","bayareabites_2090"],"tags":["bayareabites_2213","bayareabites_9165","bayareabites_2154","bayareabites_2788","bayareabites_130","bayareabites_3745","bayareabites_2153","bayareabites_9164"],"featImg":"bayareabites_25777","label":"bayareabites"},"bayareabites_556":{"type":"posts","id":"bayareabites_556","meta":{"index":"posts_1591205157","site":"bayareabites","id":"556","score":null,"sort":[1174615200000]},"guestAuthors":[],"slug":"check-please-bay-area-season-2-episode-9","title":"Check, Please! Bay Area: Season 2: Episode 9","publishDate":1174615200,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>\u003cstrong>Check, Please Bay Area\u003c/strong> was nominated for two \u003ca href=\"http://www.jamesbeard.org/awards/2007/nominees.pdf\">\u003cstrong>2007 James Beard Awards\u003c/strong>\u003c/a> (pdf) in the Television Food Show Category!\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=226\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 9:\u003c/p>\n\u003cp>1) \u003cstrong>Dõna Tomás\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=221\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=218\">reviews\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2) \u003cstrong>Amber India\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=224\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=219\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=225\">recipe\u003c/a> \u003c/p>\n\u003cp>3) \u003cstrong>Scala's Bistro\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=222\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=220\">reviews\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1174615200,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":161},"headData":{"title":"Check, Please! Bay Area: Season 2: Episode 9 | KQED","description":"Check, Please! Bay Area is KQED's local series featuring regular people reviewing Bay Area restaurants. Check, Please Bay Area was nominated for two 2007 James Beard Awards (pdf) in the Television Food Show Category! Visit the Check, Please! Bay Area blog to experience the restaurants from Season 2 Episode 9: 1) Dõna Tomás: | restaurant","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"556 http://blogs.kqed.org/bayareabites/2007/03/22/check-please-bay-area-season-2-episode-9/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/03/22/check-please-bay-area-season-2-episode-9/","disqusTitle":"Check, Please! Bay Area: Season 2: Episode 9","path":"/bayareabites/556/check-please-bay-area-season-2-episode-9","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>\u003cstrong>Check, Please Bay Area\u003c/strong> was nominated for two \u003ca href=\"http://www.jamesbeard.org/awards/2007/nominees.pdf\">\u003cstrong>2007 James Beard Awards\u003c/strong>\u003c/a> (pdf) in the Television Food Show Category!\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=226\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 9:\u003c/p>\n\u003cp>1) \u003cstrong>Dõna Tomás\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=221\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=218\">reviews\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2) \u003cstrong>Amber India\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=224\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=219\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=225\">recipe\u003c/a> \u003c/p>\n\u003cp>3) \u003cstrong>Scala's Bistro\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=222\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=220\">reviews\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/556/check-please-bay-area-season-2-episode-9","authors":["5014"],"categories":["bayareabites_45","bayareabites_1593"],"tags":["bayareabites_46","bayareabites_130"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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