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| Emily Kaiser writes and edits stories about food and wine for Food & Wine. She was born and raised in Washington, DC, and remains a loyal, if weary, Redskins fan. She graduated from Columbia University in 1998, where she studied music and history, and was the DJ of the Moonshine Show on Columbia's WKCR, 89.9 FM. 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. She co-authored The Harney and Sons Guide to Tea with Michael Harney, which was nominated for a James Beard Award. In addition to Food & Wine, her work has also appeared in Gourmet, Saveur, Martha Stewart Living, The Washington Post and The New York Times
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© 2001 - 2010 Emily Kaiser |
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