What's Happening?
Cody Reiss has been appointed as the new Cooking editor at the Los Angeles Times Food section. Reiss, who has a background in cooking and food writing, aims to teach readers how to become intuitive cooks. His approach is influenced by his experiences
at Chez Panisse Cafe in Berkeley, where he learned to view cooking as a creative and mindful act rather than just following recipes. Reiss plans to produce cooking videos and write newsletters that focus on fundamental cooking techniques and principles. His goal is to help readers understand the reasoning behind cooking methods, enabling them to cook to their own taste.
Why It's Important?
Reiss's appointment is significant as it reflects a growing trend in food media towards empowering home cooks with knowledge and skills rather than just providing recipes. This approach can lead to a more engaged and confident audience who can adapt recipes to their preferences and available ingredients. By focusing on the principles of cooking, Reiss aims to demystify the process, making it more accessible to a wider audience. This could potentially influence how cooking is taught and perceived, encouraging a more personalized and less rigid approach to home cooking.
What's Next?
Reiss plans to release a weekly cooking newsletter starting next week, which will provide readers with ideas and inspiration for weekend cooking. He encourages reader interaction, inviting them to share what they are interested in learning. This interactive approach could foster a community of engaged home cooks who learn from each other and from Reiss's expertise. As Reiss settles into his role, it will be interesting to see how his content evolves and how it impacts the cooking habits of the L.A. Times audience.
