the first to edit my words, the first to offer opinions on
layout and design, and the first to tell me when I’m about to
make yet another bad business decision.
With the exception of someone tricking Adri into loving me,
taking a job at Serious Eats was the best decision I’ve ever
made in my life and in no small part due to the people.
Robyn Lee, Carey Jones, Erin Zimmer, Adam Kuban, and
the rest of the original crew made work into an amusement
park every day. I couldn’t produce the work I do without
the generous criticism (constructive or otherwise) of
everyone who’s worked there, past and present.
Thanks to Christine Kim and to Carly Gilfoil, for all the
help they lent in researching, prepping, shopping, and
cleaning during research and photo shoots, and thanks to
Conor Murray for pointing out exactly how poorly I planned
my charts and graphs before his editing made them
legitimately useful.
I’ve had many mentors in the restaurant world over the
years and all of them have helped me grow my interest in
food. Barbara Lynch, Jason Bond, and Dave Bazirgan were
my first real chefs. The ones who took me in and gave me a
job despite the fact that I was an overeducated and
underskilled smartass who barely knew how to hold a knife.
They’d be my first picks for Drill Sergeants at culinary boot
camp. It was under Ken Oringer’s mentorship that I honed
my knife skills, became a perfectionist at the stove, and
developed my palate to the point where I could finally begin
to think about calling myself a cook.
I’d like to thank Chris Kimball, Jack Bishop, Keith
Dresser, Erin McMurrer, and the other editors and cooks at
nandana
(Nandana)
#1