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