Jane has been writing for Food & Wine since 2020, with a primary focus on the changing state of the restaurant industry from an insider's perspective. During the pandemic, Jane opened a small neighborhood pop-up restaurant in her hometown of Swarthmore, Pennsylvania, with chef/partner Cem Teoman (Dirt Candy, Blue Hill at Stone Barns, Per Se). When I watched this part, I had to pause. Jane went on to work in several acclaimed New York restaurants, including Dirt Candy, Gramercy Tavern, Blue Hill at Stone Barns, and Le Bernardin. In The Bear, Hulu’s new TV series dramatizingand nailingtoxic restaurant culture, the main character recalls a chef berating him. After several years working in restaurants, she attended the Natural Gourmet Institute's Chef's Training Program. Download Acrobat Reader 2023 TravelCenters.
She moved to NYC for an internship at the James Beard Foundation's publications department, contributing to their website and blog. bear-themed dining environments and quality service to new communities in convenient locations.
As a writer, she brings an insightful insider's perspective to an ever-evolving industry, and is always ready with a pro tip for the home cook.Įxpertise: restaurant industry, pastry, ice cream, health-supportive cooking, sustainable food practices.Įxperience: Jane Brendlinger graduated from Brown University in 2013 with a BA in creative nonfiction, focusing primarily on food writing. Jane Brendlinger has worked in New York City restaurants for 10 years - as a server, savory line cook, and pastry cook - from casual fare to Michelin-starred fine dining.
0 kommentar(er)
