Hello, Goodbye

OK, here’s the news: I’m starting a new job on Monday as senior editor of Tasting Table, and I could not be more excited about it. When Tasting Table launched, I was getting an email a minute from people telling me how cool it was, that I must subscribe, that their overall aesthetic was much like mine, that I should write for them. Duly noted, everyone, and I’ve had my eye on them all this time. When I heard about the opportunity to apply for this position, I jumped at the chance.

If you haven’t already signed up for the national edition as well as your local edition if you live in one of the cities covered, go ahead and do so now. I’ll wait.

This means I’m currently wrapping up my final restaurant review for Philadelphia Magazine. It’s bittersweet. As someone who grew up in Philly wanting to write, it was a dream come true to see my name in its pages, and a few times, even on its cover.

During the past two and a half years, I’ve eaten everything from chicken gizzards to duck testicles to foie gras-chocolate ganache and I’ve had the chance to spend long hours on the phone asking some of the chefs I admire most about their food. I’ve worked with two of the coolest and most talented food editors on the planet. I have learned more about ingredients and menu composition, cooking techniques and hospitality than I ever thought possible.

On the other hand, I’ve been anonymous and isolated. I’ve turned down opportunities to be on TV, sign my book, and talk to food clubs about local eating. That part has totally sucked, and I’m very much looking forward to shaking off my sneaky spy habits.

Perhaps most of all, I’m looking forward to cooking at home more. I will be committing 150 percent of my efforts to my new job, so I know I will be a somewhat less regular blogger. I still plan to photograph and write about my home cooking projects here and I’ll add entries after hours, time and energy permitting. I hope you will stick with me, both here and by signing up for Tasting Table right now. I think you’ll like it as much as I do.