Ruth Reichl

Food writer, editor, and critic;
TV personality; Author
Bouncing Back: How to Make the Next Course Your Best
Wednesday, Feb. 6, 2019

Food writer, editor, critic and judge on Top Chef Masters Ruth Reichl is a world-class foodie. As a colleague once said, Ruth’s “mission in life is to get people cooking again,” and she brings this aspiration to the stage, talking everything food – from some of her favorite dishes and recipes to problems of food waste and food policy to the universal bond derived from preparing and sharing a meal.

I can tell a lot about people by what they eat,” she said in an interview with the Times, “I can tell even more about them by what they cook." Reichl, whose prestigious career has spanned every form of food media, from magazines, books, and newspapers to TV, blogs, and podcasts, has garnered six James Beard Foundation Awards along the way.

Most recognizable as a writer and editor, Ruth was the Editor-in-Chief of Gourmet Magazine for ten years until its closing. Before that she was the restaurant critic of The New York Times from 1993-1999 and both the restaurant critic and food editor of the Los Angeles Times from 1984-1993.

Her 2015 book, My Kitchen Year: 136 Recipes that Saved My Life, was named the best cookbook of the year and one of the best books of the year by She is also the editor of The Best American Food Writing of 2017, the first food series for Houghton Mifflin’s annual Best American series published in 2018. Beloved for her memoir Tender at the Bone: Growing Up at the Table, her fifth memoir is due in 2018.




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