Ruminating with Ruth

If you're a chef in New York, you know Ruth Reichl.

This week I had a chance to attend a lecture at Columbia University given by Ruth - the editor of Gourmet, former New York Times restaurant critic and a best-selling author.

As a culinary student and fan of Ruth, I was eager to soak in all her words.

She started off by going through her day, which included: writing about holiday cookie recipes, meeting with her publisher to address declining ad revenues (a problem almost all magazines face today), working on television programs, tasting a Tuscan soup with squid, incorporating Twitter into her daily routine and finding time to cook for herself.

When Ruth speaks, it's clear that she's a great story teller. And when she took questions from the audience, she was candid.

One person asked about the popularity of celebrity chefs. Although they are inevitably a part of the restaurant world, Ruth said she hasn't cared for that rise. She actually believes that may change in the future as artisan butchers, cheese makers, bakers and brewers gain popularity.

The lecture also touched on an issue brewing amongst the food blogs: What can the Obama administration do for the food movement toward more organic and locally-based eating?

Recently there was a push from Ruth and chefs, like Alice Waters, who wrote to the White House about installing a chef who would push for such an agenda.

Her message was that food is intertwined with politics - "politics of the plate" if you will.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
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            • Offers externship experiences to students for experience in the field.
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
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            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
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            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Online Courses
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            • Students get real-world experience through the required externship at the end of the program.
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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