Kate Telfeyan Writes About Modern Restaurant Life From the Inside
I met Kate Telfeyan more than a decade ago while working on a story about grilled pork belly—or was it mezcal negronis? Those were the hot topics in food media, and Telfeyan was one of my all-time favorite collaborators—she was a whip-smart publicist, and I was a writer and editor looking for help telling a story. We lost touch, but I heard Telfeyan had left PR and was working as a line cook at Ganso, a now-closed ramen restaurant in downtown Brooklyn. Epic!
I next reconnected with Telfeyan not through an IRL encounter but through a thoughtful—and at times stinging—assessment of food media’s major blind spots in the New Republic. Her July 2020 piece “How Food Media Created Monsters in the Kitchen” links the rise of celebrity chefs to the media’s...