10 Game Changing Female Chefs
Jacky Hayward | Chef's Blade
Reichl’s love of food eventually lead her not only to cook but also to write about food for the LA Times, where she was restaurant editor; the New York Times, where she was the restaurant critic; and, most recently Gourmet, where she was Editor-in-Chief until 2009. While she’s no longer a restaurant chef, Reichl’s ability to make or break a restaurant with words stems from her real knowledge of the kitchen. She has also been the recipient of four James Beard Awards, all related to her work in food media.