![]() ![]() I want to ask you, where did this whole thing with food come from for you?įL: Food has always been important to me. LRK: Bring on that powder puff and get the makeup on. Francis, good to have you with us.įrancis Lam: Thank you so much. And he can cook he graduated first in his class from The Culinary Institute of America. He's a cookbook editor at Clarkson Potter, working with great talents like Chrissy Teigen and Questlove. You've read his articles in the New York Times Magazine. He was a staff writer for Gourmet and an editor at. ![]() You'll continue to hear me throughout the year, but you're also going hear more and more of our new host, someone that I brought into the fold seven years ago, first as a guest and then as a contributor. I have had the best gig in the business, and that gig isn't going anywhere. I've have gotten to wear a lot of hats in the food world, but nothing has surpassed these two decades with The Splendid Table. I'm going to be retiring at the end of 2017. Now I find myself wanting to follow some new paths and that's led to a tough decision. ![]() For some 50 years – and I cannot believe I am saying that – curiosity and outright obsessiveness has kept me going down different paths and exploring food. Lynne Rossetto Kasper: Nothing stays the same. ![]()
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