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| Emily Kaiser lives in New York City and works as an Associate Food Editor at Food & Wine Magazine. She was born and raised in Washington, DC. She graduated from Columbia University in 1998, where she studied music and history, and was the DJ of the Sunday morning bluegrass hour, the Moonshine Show, on Columbia's WKCR. Previous to working at Food & Wine, Emily worked as a freelance writer and as a professional chef. At the stoves, Emily has worked as a hotel cook in London, as a private chef in France, and as a chef de partie in Washington, DC. In Washington she cooked at Obelisk, Citronelle and The Morrison Clark Inn. While Emily was at Obelisk, Gourmet Magazine listed the trattoria as one of the nation's 50 best restaurants.
At the typewriter, Emily has written articles about food and people's experiences of it; what goes on in the places where it is made, shipped, and sold. Her work has appeared in Food & Wine, Gourmet, Saveur, Martha Stewart Living, The New York Times and The Washington Post, as well as The Best Food Writing of 2005.
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© 2001 - 2008 Emily Kaiser |
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