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Yours Truly: It's Cool to Fail, If You Own It

I was chatting with chef Chris Cosentino recently and he said, “Failure is not an option.” We were talking about how, as a young executive chef, it felt perhaps easier to fail, as opposed to how he feels in his position now as a chef and owner, not to mention husband and father.

Yours Truly: Authenticity For Restaurant Brands

In the December issue I introduced our 2019 Buyer’s Guide with a letter titled Tried, True, and Trendy. All the conversations that went on behind the scenes of that 57-item, 25-page guide demonstrated two things of importance to me.

Editor's Letter: Tried, True, and Trendy

The holiday season has always wooed me. Glitz, glamour, gifts, giddiness—December has it all. Just check out the scene at a Miracle pop-up bar, decked out to the nines with the most holiday spirit you’ve ever seen.

Editor's Letter: Making the Move

When I considered moving from sunny Southern California to the Triangle region of North Carolina this time last year, I did the first thing I do before I travel anywhere: I checked out the restaurant scene … on Instagram.

Editor's Letter: Ordering Up Room Service

What makes a hotel dining experience next-level? I was curious what I’d find while researching this topic for this issue of FSR. While brainstorming, I was reminded of some favorite childhood stories of mine.

Editor's Letter: Fall Fashion is Back in Season

It was hard for me to wrap my head around this letter being about the fall, but alas, those seasons do keep on changing. As a teenager, I always spent this time of year doing one thing: shopping. I’d buy a stack of fashion magazines at Barnes & Noble and pore over each page looking for just the right outfit for back to school.

Editor's Letter: Going Through the Growing Pains

Growing up, one of my few restaurant jobs was hosting at the local Olive Garden. It was brief. Not as brief as the first time I’d tried restaurant work—I spent one evening training as a host at Outback when I was 16 and quickly returned to retail.

Editor's Letter: Finding the Joy in Food

My friends are always saying, “It looks like you’re eating at so many good restaurants.” I’d say it comes with the job, but I was like this before. I’ll say more accurately, it comes with the obsession.

Editor's Letter: Culinary School’s Out for Summer

School conjures different memories for all of us. Time spent in the kitchen for chefs, the classroom for academics, maybe internships or externships for B-Schoolers, and late nights at the college paper for me.

Editor's Letter: Back to the Future with Social Media

What’s the first thing you do or think about when you wake up in the morning? I always check my phone.I’m your typical phone-addicted, Instagram-obsessed millennial. I live and die by what’s at the top of my feed.

Editor's Letter: How I found Magic in the Middle East

In April of 2012, I took an early birthday trip, boarded a flight around midnight at Dulles International Airport, and was eating falafel on the cobbled streets of Istanbul by the next evening. It was love at first bite—not that I hadn’t had falafel before.

Editor's Letter: Killing It with Kismet

Talking with Kismet owners Sara Kramer and Sarah Hymanson during my first week at FSR was, well, kismet. I had just moved from Los Angeles, where one of the most dynamic food scenes in the country is constantly sending us new menus and chefs to watch.