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 as a cook at Chez Panisse Café and a private chef, aims to teach readers how to become intuitive cooks. His approach focuses on understanding
the fundamental principles of cooking rather than just following recipes. Reiss plans to create cooking videos and write newsletters to help readers become more comfortable with their cooking tools and ingredients. He emphasizes the importance of learning cooking techniques and principles to enable cooks to prepare food to their own taste.
Why It's Important?
Reiss's appointment is significant as it reflects a growing trend in culinary media towards empowering home cooks with knowledge and skills rather than just providing recipes. This approach can lead to more creative and personalized cooking experiences for individuals, potentially increasing their confidence and enjoyment in the kitchen. By focusing on intuitive cooking, Reiss aims to demystify the cooking process, making it more accessible to a wider audience. This could have a positive impact on home cooking culture, encouraging more people to cook at home and experiment with new flavors and techniques.
