Everyone has idols. Some have more than others. I certainly have my share, but when it comes to my epicurean idol it’s got to be Ruth Reichl.You probably are wondering why.
It’s not her job (or should I say ex-job as her magazine, Gourmet, was closed about a month ago). It’s not her past of being a food critic for the LA Times and then the NY Times. It’s not even the fact that she has(d) a close relationship with Alice Waters, owner of the acclaimed Chez Panisse Restaurant.
So then why Ruth? Actually, I’m not sure.
It might be partly based on my desire to be a short, Jewish woman with a head jam packed with thick black waves. It might be because she is a successful foodie living the dream in a smashing Manhattan flat. It might even be because of her food knowledge – which seems endless.
Ruth is a culinary icon. She has risen to a level that I suppose I just aspire to be at. I want to have a knowledge base as deep as her.
Like Ruth, I want to have my hand in changing the beat of the food world pulse – not just a finger on it.
Ruth emanates influence, culinary influence. And as a chef, one thing that I wish for is to have that same type of influential aptitude.
No comments:
Post a Comment