Become a subscriber.Ĭoming soon: The L.A. Your support helps us deliver the news that matters most. She effortlessly moves between English and flawless Mandarin, Cantonese and, I believe, other dialects.Įnjoying this newsletter? Consider subscribing to the Los Angeles Times I really admire Lilian Liu, who now runs it with her parents. We used to get Styrofoam boxes of those and their roast duck, cut up.įor Lucas’ SGV episode of “Off Menu,” I took him to Huge Tree Pastry. Monterey Park Palace off the corner of New and Garvey, which had the most amazing char siu and soy sauce chicken. It was significant to be able to document that era.ĭo you remember some of the restaurants that were in the story? It’s even more important to me now: It was a snapshot in time because a lot of those places don’t exist anymore. Being able to tell that story from my perspective was really special. I loved working with talented photographers, designers and stylists.Īt Gourmet, Ruth Reichl let me write a feature on the San Gabriel Valley. Working at Martha Stewart was a big turning point for me in terms of thinking about the visual aspect of recipes and food stories. You’ve also been an editor at magazines like Martha Stewart Living and Gourmet. They have a natural spirit of hospitality, so they feed you well and they welcome you. These chefs are generous with their food, their lives and with their knowledge. I’ve learned so much and made great friends in the process. What has been your experience working closely with prominent chefs to put together a cookbook? I only share this part because there are so many young people who ask, “How can you make a living as a food writer?” Sometimes you’re keeping a paying job or you’re cobbling together freelance work. I basically started moonlighting as his research assistant while still working my full-time job. He immediately understood the value in that because he was starting a cookbook covering international cuisines, and I had expressed my interest in this sort of panoply of all these cuisines, having grown up in L.A. I told him I grew up in Monterey Park, in the San Gabriel Valley of Southern California. I went up to him afterward and told him I was thinking of becoming a food writer. I always found myself gravitating to the kitchen.Īfter college, I went to a book signing of Mark Bittman in downtown New Haven. He said: “You make a really good sandwich.” He said one of the best things I did was lunch. One summer, I interned with a movie director. My parents have been very open about telling us: “Hey, we could have lived in another suburb, but we didn’t want you to grow up in a place where you felt like the other, or felt ashamed of your heritage.” I don’t remember exactly what pleasantries were exchanged, but I remember feeling grateful for Genevieve’s warmth and lack of pretension. I met Genevieve for the first time in December of 2018 - I remember the exact date because it was my first day on the job and I felt both thrilled and extremely nervous when I bumped into her in the wilds of the The Times’ El Segundo parking lot. Times Food as cooking editor nearly two years ago, Genevieve worked as an editor at Martha Stewart Living and Gourmet, among other publications, and has co-authored several well-known cookbooks, including George Mendes’ “My Portugal,” Carla Hall’s “Soul Food” and multiple titles with French American chef Jean-Georges Vongerichten. I learned many important lessons from that book - the value of investing in a good rimmed baking sheet, for one - and return often to its simple yet profound premise, which is rooted in the idea that minimally processed ingredients, used intelligently, can deepen the flavor of something as familiar as a peanut butter cookie, and make you long for a chocolate sheet cake made using, of all things, creamy sweet potatoes.īefore joining L.A. I became a fan of Genevieve Ko a few years ago when I received a copy of her 2016 baking masterwork, “ Better Baking,” as a holiday gift.
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