In my experience, a culinary career has been a lot of hard work. It helps to have a clear focus: to know what really interests you. In those who work for me, two things I especially look for are skill and discipline.
After working a dozen years as a carpenter, Edward Behr created the quarterly The Art of Eating. From the first modest eight-page issue, it has grown to become one of the nation's most respected and influential periodicals about food and wine. Behr has written about many of the best farmers and food artisans in France, Italy, and the United States. He is also the author of The Artful Eater. He has been featured in publications ranging from the New York Times and The Atlantic to Forbes and the Financial Times.
- Institute of Culinary Education, Culinary Arts, 1984
Awards and Honors
- James Beard Foundation, "Who's Who of Food and Drink in America" Inductee, 2014
- The Food and Wine of France: Eating and Drinking from Champagne to Provence, Penguin, 2016
- 50 Foods: A Guide to Deliciousness, Penguin, 2014
- The Art of Eating Cookbook: Essential Recipes from the First 25 Years, University of California Press, 2011