{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fchefs-story.simplecast.com%2Fepisodes%2Ffd50d6d4-fd50d6d4","width":444,"version":"1.0","type":"rich","title":"Episode 74: Ruth Reichl","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/2e1d5b/2e1d5bd4-e0f5-4f7b-a305-b49f522332da/47c78d2a-0d72-4905-a5dd-9bfe0deca02e/1458153178artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"","height":200,"description":"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 weeks guest on a special edition of Chefs Story, hosted by Dorothy Cann Hamilton. Tune in and hear how Ruth found food as a career and how shes 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 Ruths razor sharp take on the modern food landscape. This program was sponsored by Fairway Market. I always thought of restaurants as magical places you could be anybody you want for a while. [03:00] Theres always something new to do in food - its like a moving target. Its 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 dont want to have a system where only rich people eat well, and we dont want to be inundated by fast food - we have to do something and do it quickly. [41:00] --Ruth Reichl on Chefs Story\n\n"}