No matter who you are, what you do, or what you believe, one thing remains the same – we all have to eat. For over thirty years, Ruth Reichl has taught us how to enjoy food and helped us to put good things on our plates.
As a writer and editor, producer, and three-time judge on Top Chef Masters, Ruth has made a lasting mark on food culture, from culinary writing andfood documentaries, to trends in cuisine and the glaring holes in food policy.
The author of several best-selling memoirs including Garlic and Sapphires: The Secret Life of a Critic in Disguise, her book, My Kitchen Year: 136 Recipes that Saved My Life, is part memoir, part cookbook, in which Ruth recounts the meals she prepared and the lessons she learned in the days following the closure of Gourmet Magazine.
Reichl’s speaking topics include:
- American Food Now: How We Became a Nation of Foodies
- Tender at the Bone: On Writing, Memory, and Memoir
- Bouncing Back: How to Make the Next Course Your Best
- A Spy in the House of Food: The Secret Life of a Critic in Disguise
As the Editor-in-Chief of Gourmet Magazine for 10 years, Ruth attracted legions of fans and countless followers all over social media. She was therestaurant critic for The New York Times following nine years at The Los Angeles Times as restaurant critic and food editor. Currently an editor-at-largefor Random House, Reichl is working on her fifth memoir due in 2018.