Today is my official last day working for Gothamist Food (remember that cute little logo we used to have back in the day?). When I started writing for them almost 4 1/2 years ago, I had no formal qualifications and no journalism experience whatsoever, but for some reason they trusted me. It has been an amazing experience overall. I’ve never had any intention of doing it full time, but I definitely plan on keeping food writing in the mix. When I started out this year, I knew that my time with Gothamist would be winding down, so I gave myself two goals — to make it to the James Beard Awards (check) and to make it to our 4th anniversary of food coverage (check). Since then, I’ve been exploring some other food writing options. I have two projects in the works, both of which I will announce when I can.
I have written over 750 posts (two more are pending and will be published within the next week or so); some of my favorites are here. I’ve enjoyed some amazing meals, parties, and events. I’ve pickled with two of the city’s best artisanal picklers, been a Vendy Awards judge, competed in the Duckathlon three times, made matzo brei with Marc Meyer, interviewed Mario Batali, hung out backstage at the James Beard Awards. But most of all, I’ve met people who are passionate about what they do and excited to share knowledge of their craft, whatever it is.
This weekend was the NYC Wine & Food Festival, which was a perfect sendoff. Thanks to all who have contributed over the years — Joe, Youngna, Alizinha, GirlyNYC, Beth, Chris, Frost Street, Habeas Brulee, Hugh, and the full-time Gothamist team (I feel like I’m forgetting someone . . .). Now that I’m done, I’ll have a bit more time to write here — you might even see more food writing — and will let you know about the new projects soon! And for those I’ve met along the way — our paths will still cross.
As for me today, I’m off to Chicago for the APBCo Academy. Sadly, I won’t be able to go to Hot Doug’s, but am happy to head to Avec, plus I’ve gotten recommendations for two great cocktail places — The Violet Hour and The Matchbox — so my one night there will certainly be put to good use.