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How did you come to be the general manager of New York Times Cooking?
I’m just past my one year mark here at NYT Cooking, actually. I joined last summer after 12 years in startups - four at Etsy and eight at Justworks - running various functions and areas of the businesses.
I was really attracted to the growth opportunity with NYT Cooking. I wanted to take what I’ve learned in my career so far - building products and experiences for people that are personal, human, and joyful - and apply it to food and cooking. In my mind, there’s no better cooking experience out there than this one, but we have so many ways we could be even more useful to more people. The talent within this team (from the recipe journalists, to the editors, to the video producers, to the tech team) is incredible, and I’d love to see millions more people have access to what we create and use everyday.
I truly believe the act of cooking has the opportunity to bring people together and nourish our souls, which is something we need now more than ever.
What's the best Summer recipe on New York Times Cooking’s Recipe Emoji Line?
Oh they’re ALL great, obviously. But here are two I especially love that we tried recently:
While all the 🍒 recipes are delicious, this savory cherry salad from Angela Dimayuga is really different and easy to make. In the 🍆recipes, you just can’t beat Eric Kim’s Gojuchang Eggplant with Scallions.
By the way, if you want to find these - text any fruit or veggie emoji to 361-NYT-COOK. It’s pretty fun just to be inspired in the kitchen or the market by something new.
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What’s your favorite part about the New York culinary community?
This is going to sound like such an obvious answer, but the range of cuisines available at our fingertips. Eating food that originates in cultures different from our own has the potential to improve empathy and understanding, and open our eyes to the world.
The other thing is sustainability and the easy access to local ingredients. Farmers markets, CSAs, home gardens..all of it. My family has been inspired to start a small garden and cook with our own ingredients as much as possible.
What’s your favorite restaurant in NYC?
I live in Boerum Hill, Brooklyn and lately I have been loving the newly-opened Lebanese restaurant Nabila’s on Court St. They have take out and dine-in, and everything on the menu is delicious - especially the vegetarian kibbeh. (Plus one of the managers is named Camilla and I’m kind of a sucker for small serendipitous connections like that).
For very special occasions and celebrations, I love Mari, a Korean restaurant in Hell’s kitchen. Their tasting menu of mostly handrolls is truly spectacular.
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What’s inspiring you right now?
I mostly get my energy from art, and by the people who make art - of any kind (including my kids). One of the best things about living in New York is being surrounded by art, and it’s often free to enjoy. It took me a while to get comfortable browsing galleries - I felt like I was some imposter, but now I go right up to the gallerist as soon as I walk in and ask “Can you tell me about the artists?” and find the ensuing conversation breaks my imposter syndrome.
I work with a nonprofit called Young New Yorkers, which is an arts-based diversion program with a mission to keep youth out of jail, and I’m always inspired by the young people who go through the program and the art they create. I also recently went to the 1K Art Show in Williamsburg, which is an annual art show showcasing up and coming Colombian artists, and was inspired by so much of the art, especially the textile arts. And finally, one of my favorite art galleries in NYC has an exhibition right now all about the beach, which I found incredibly joyful.
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