CULINTRO A Community for Restaurant Professionals

Josh Ozersky

Josh Ozersky writes the "Taste of America" column for Time Magazine and is the author of The Hamburger: A History (2008) and Meet Me In Manhattan: A Carnivore's Guide to New York City (2003). A winner of the James Beard Award for food writing, he was formerly the editor of New York Magazine's food blog, Grub Street, and the National Restaurant Editor of Citysearch. His videos about food and restaurants can also be seen every day on Ozersky.TV. He lives in New York City.


What were the pivotal moments in your career that lead you to become a prominent food writer and personality?

The key thing was the decision to announce myself as a food expert. I pitched "Meat Me in Manhattan" to some guy with a small press, and called myself "Mr. Cutlets" to give a sheen of fictional expertise to its author. Doing that book launched my career, but I couldn't have written it without an immense act of presumptuousness.

For aspiring food writers, what advice do you have?

If possible write a book. Somebody who has written a book is taken more seriously than a blogger, no matter how bad the book or how good the blog. If you do blog, get yourself associated with the best possible brand, even if it means writing for free.

Not only are you an established food author but you founded Meatopia this year. How did you realize that this event would become so popular?

Who doesn't want to eat meat?

We all know you love a burger but what are the qualities you look for in a good burger?

Flatness; brownness; fattiness / juiciness; surface saltiness; white bunniness; american cheesiness; above all else, symmetry and cohesive design. All elements should fit together in an inextricable gestalt.

What are new Culinary "trends" you are seeing in NYC?

The same ones everybody is seeing: Greenmarket Gastronomy, tweezer food, low / high, etc. etc.

How do you see Culintro helping the restaurant industry?

By providing a plane of interaction between beginning professionals and owners and established industry experts and large-scale restaurateurs.