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Вміст надано Pastry Arts Magazine. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією Pastry Arts Magazine або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.
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Genevieve Ko: Succeeding in the World of Food Journalism

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Manage episode 347214527 series 2951337
Вміст надано Pastry Arts Magazine. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією Pastry Arts Magazine або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.

Genevieve Ko is a deputy editor and columnist of New York Times Cooking and the Food section, for which she also writes articles and develops recipes. She came to The Times from The Los Angeles Times, where she was cooking editor. She is the author of Better Baking (HMH, 2016) and has contributed to more than 20 cookbooks, as well as other food publications. Born and raised in East Los Angeles, she now lives in New York City and cooks dishes from everywhere. Check out Genevieve’s recipes for Thanksgiving pies here: https://www.nytimes.com/interactive/2022/dining/thanksgiving-pies-recipes.html

In this episode we discuss:

  • What initially piqued Genevieve’s interest in food and cooking
  • How she got a foothold in the world of food writing and recipe development
  • The process of collaborating with high-profile chefs on cookbooks
  • Writing her own book, Better Baking
  • How the food media landscape has changed over the past 10 years
  • Some of Genevieve’s favorite dessert recipes on NY Times Cooking
  • Genevieve’s advice for budding food writers and editors
  • And much more!

Episode Sponsored by Dobla - IRCA

We know pastry chefs are busy. Ordering from Dobla and IRCA means not having to make everything from scratch, and instead spending time assembling final products for sale. It means getting more products in one place, which cuts down on the time spent browsing catalogs, placing orders and visiting with sales representatives. That means you spend less time focused on the business and more time on the thing you love: creating succulent sweets and savories that will keep your customers coming back for seconds. For more information, visit www.dobla.com.

  continue reading

72 епізодів

Artwork
iconПоширити
 
Manage episode 347214527 series 2951337
Вміст надано Pastry Arts Magazine. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією Pastry Arts Magazine або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.

Genevieve Ko is a deputy editor and columnist of New York Times Cooking and the Food section, for which she also writes articles and develops recipes. She came to The Times from The Los Angeles Times, where she was cooking editor. She is the author of Better Baking (HMH, 2016) and has contributed to more than 20 cookbooks, as well as other food publications. Born and raised in East Los Angeles, she now lives in New York City and cooks dishes from everywhere. Check out Genevieve’s recipes for Thanksgiving pies here: https://www.nytimes.com/interactive/2022/dining/thanksgiving-pies-recipes.html

In this episode we discuss:

  • What initially piqued Genevieve’s interest in food and cooking
  • How she got a foothold in the world of food writing and recipe development
  • The process of collaborating with high-profile chefs on cookbooks
  • Writing her own book, Better Baking
  • How the food media landscape has changed over the past 10 years
  • Some of Genevieve’s favorite dessert recipes on NY Times Cooking
  • Genevieve’s advice for budding food writers and editors
  • And much more!

Episode Sponsored by Dobla - IRCA

We know pastry chefs are busy. Ordering from Dobla and IRCA means not having to make everything from scratch, and instead spending time assembling final products for sale. It means getting more products in one place, which cuts down on the time spent browsing catalogs, placing orders and visiting with sales representatives. That means you spend less time focused on the business and more time on the thing you love: creating succulent sweets and savories that will keep your customers coming back for seconds. For more information, visit www.dobla.com.

  continue reading

72 епізодів

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