Ruth Reichl may not be a chef, but she has been known to “make or break” a restaurant with her legendary restaurant reviews and food writing. The one and only Ruth Reichl is this week’s guest on a special edition of Chef’s Story, hosted by Dorothy Cann Hamilton. Tune in and hear how Ruth found food as a career and how she’s seen the role of the chef during the course of her illustrious career. She gives her perspective on a number of topics including sustainability, cultural food identity and gastronomic journalism. From women in food to celebrity chef culture – tune in and hear Ruth’s razor sharp take on the modern food landscape. This program was sponsored by Fairway Market.

“There’s always something new to do in food – it’s like a moving target. It’s not just about restaurants.” [10:00]

“A modern american chef is somebody who is really passionate about food and feed people his/her interpretation of the best food that he or she can possible imagine.” [35:00]

“If we don’t want to have a system where only rich people eat well, and we don’t want to be inundated by fast food – we have to do something and do it quickly.” [41:00]

–Ruth Reichl on Chef’s Story

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