Ruth Reichl

Ruth Reichl

Ruth Reichl is a renowned American chef, food writer, and co-producer of the public television series, Gourmet's Diary of a Foodie. She has also served as the last editor-in-chief of the now-defunct Gourmet Magazine.

Early Life and Education

Ruth Reichl was born on January 16, 1948, in New York City. She was raised in Greenwich Village and attended the The High School of Music & Art in Harlem. She later graduated from the University of Michigan with a degree in Art History.

Career

Reichl began her career as a food writer in the 1970s, writing for various publications including New West and California Magazine. In 1978, she became the restaurant critic for the Los Angeles Times, a position she held for almost a decade.

In 1993, Reichl took on the role of restaurant critic for The New York Times, where she was known for her witty and honest reviews. She held this position until 1999, when she was appointed editor-in-chief of Gourmet Magazine.

During her tenure at Gourmet, Reichl transformed the magazine into a publication that not only featured recipes but also explored the culture, politics, and ethics of food. She held this position until the magazine's closure in 2009.

Reichl has also authored several best-selling memoirs, including Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires, which detail her life and experiences in the world of food.

Awards and Recognition

Reichl has received numerous awards for her work, including four James Beard Awards for her restaurant criticism and food writing. In 2007, she was inducted into the James Beard Foundation's Who's Who of Food and Beverage in America.

Personal Life

Reichl currently resides in upstate New York with her husband, Michael Singer, a television news producer, and their son, Nick.

References

• Ruth Reichl's Official Website
• The New York Times: Ruth Reichl
• James Beard Foundation: Ruth Reichl

External Links

• Ruth Reichl on Twitter
• Ruth Reichl on Instagram

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  Ruth Reichl (cropped)