Super-foodie Amanda Hesser humbly began her culinary career delivering bread at dawn from a bakery. It would be an understatement (and probably a bad pun) to say that her career has risen incredibly since then. Her first book, , catapulted Amanda into the role of food reporter at The New York Times. While there, she wrote more than 800 food-related stories and went on to publish her , which won the 2011 James Beard Award in the General Cooking category. Through the experience writing her blockbuster book, Amanda (with co-founder Merrill Stubbs) conceived of her current project, Food52 – a social hub for food lovers to share projects, recipes and more. Get a taste of what inspires Amanda in her 10 ANSWERS below.
1. How would you describe your work in three words?
Connections. Ideas. Humor.
2. Who is your creative role model?
Ted Meuhling. If I could create food the way he creates objects, I’d be happy.
3. If you had an extra hour each day what would you do with it?
Talk with my kids. Hug my husband. Work more. 20 minutes each!
4. What place in the world most inspires you and why?
I’m inspired by any change of environment. Every time I travel, whether to a new country or to a new neighborhood in New York, I find ideas. I feel comforted by cities. Los Angeles makes me really happy. But a place like Sri Lanka, where I went with my husband a few years ago, re-booted my brain.
5. If you could do a different job for a day what would it be and why?
I’d like to a.) be able to sing well (not like an asthmatic frog, as I do now), and b.) be the lead singer in a band. Would love to experience entertaining people with simply the power of my voice.
6. What is your favorite homemade gift to give?
My mother-in-law’s almond cake, because it pleases everyone. And it travels well – I’ve shipped it cross-country many times.
7. What is your favorite object in your home?
A tennis doubles trophy that my husband and his brother have won 9 times. Every year they’ve won the tournament, they each keep it for 6 months, and one of them is responsible for engraving their names in it. The trophy, which is heavy and regal, represents the culture of traditions and competition and the great style that his WASP family has – all the things I’ve been interested in since I was very young, but have never really had in my own life.
8. What is the best advice you’ve ever received?
Don’t ask for permission. I was told this by my then professor, and now friend, the food historian Barbara Wheaton.
9. What websites do you use for inspiration?
I like to see how people shape and design their view of the world.
10. When do you consider a piece of your work complete?
I never do.
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