If you can make the case for why you should be pursuing something and make the time for it, people here want to see you succeed. The upshot of our success in video is that we constantly need to be making more and more of them! It is safe to say we will be spending more and more time growing our video presence as a brand, and we are going to have to figure out as individuals and as a staff how we are going to accommodate that.Ĭhristina Chaey: One thing I've always loved about working at BA is that everyone here is supportive of good ideas and new projects. I think our brand would suffer if we weren't continually investing in creating awesome content across all our platforms. Bon Appétit used to be synonymous with a magazine, but these days it is our websites, videos, podcast, events. It has brought incredible opportunities, but challenges, too. Sometimes I look back on the magazine-only days and try to figure out what we were all so stressed out about all the time! We had one-third of the workload that we have now.Ĭhris Morocco: Nobody expected our test kitchen to become a video studio five days a week. It's definitely validating to know that people make the foods we demo, but I've also had viewers tell me that the videos have gotten them through hard patches in their personal lives, which is the most meaningful part of all this. Other than that, I love how much feedback I get from doing videos, which completely eclipses the attention I ever get from anything I write or contribute to BA. it sure as hell beats a lot of the jobs I've had in the past.Ĭarla Lalli Music: The only downside to being recognized these days is that sometimes people will try to talk to me while I'm half naked in the gym locker room.
Occasionally, I'll get approached at an inopportune time (read: on the street, in my sloppiest ever ragtag sweats, 10 minutes after waking up, trying to get Tuna to poo), but in the grand scheme of things, even that isn't so bad.īrad Leone: It's been great. For the most part it is totally flattering, and I welcome the love.
It's still weird to be approached on the street by strangers who profess their love for your recipes and videos!! It will never not amaze me. That's been a very interesting element of this whole thing, and something that has taken a little getting used to. And of course, the move to video has come with a sort of BA Test Kitchen fandom that follows us out into our personal lives.
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It's totally full circle and totally incredible to witness. Whenever we launch a new recipe video on YouTube, we start getting tagged on Instagram by people who are cooking that same recipe within minutes. It's incredible to see the reach of our videos and be able to track our readers/viewers all the way into their kitchens.
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My number one prerogative is to teach people how to cook, and YouTube has made that really easy for us. Molly Baz: I am so grateful for the platform that I have. It's just a different thing, another part of the brand and the job. The video success in general doesn't make things better or worse. Especially at the spots where I'm a regular and eat/drink frequently. And the whole fan thing is flattering but definitely bizarre. I'm mostly writing and editing for the magazine and the site. In reality, that's only like 10% of my job. But I am overwhelmingly grateful for all that I have gained through the videos.Īlex Delany: It's strange that people recognize me for video stuff. The exposure has given me the gift of more opportunities, and with more opportunities come more demands on my time, so that is a struggle. But I love the crew who works on Gourmet Makes and I have grown comfortable with my time in front of the camera. Certainly, with the popularity of the videos, my day-to-day looks different now and I am no longer developing recipes full time in the kitchen. In my early days it was so exciting to learn from all the talented, smart, and funny editors around me – and I had a lot to learn! I am grateful that over the course of many years, it's still my job to learn and experiment.
and Celebrity StatusĪustin Chronicle: How has the move to video affected your careers, and do you miss the magazine-only days? Does the extra exposure (and lessened anonymity) have any drawbacks?Ĭlaire Saffitz: I miss the magazine-only days of BA just because it was a time of so much learning and growth for me – I have been working at Bon Appétit since 2013, and it was my first media job. Brad Leone, Test Kitchen video host, It's Alive!Ĭlaire Saffitz, contributing food editor, Gourmet Makes On Bon Appétit's Move to YouTube.
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