FOOD + COOKS + BOOKS
In the past decade, there has been an incredible shift in the way we view and understand the chef; once a profession associated with long hours, tired feet and drudgery in the kitchen, the chef is now an artist, a writer and celebrity. We have seen an unprecedented explosion of cookbook publishing and chefs as writers. Yet, how do chefs manage their professional writing careers with their cooking careers? What is the role of the “collaborator” or “ghost-writer?” This panel illuminates how the reader (and the eater) can better understand the process of how food concept becomes book reality and how chefs manage their newfound author-celebrity.
Book Signing: 5:00pm-5:45pm
April Bloomfield, A Girl and Her Pig: Recipes and Stories
JJ Goode, A Girl and Her Pig: Recipes and Stories
Daniel Halpern, Not for Bread Alone: Writers on Food, Wine and the Art of Eating