{"id":2,"date":"2006-11-28T22:44:15","date_gmt":"2006-11-29T06:44:15","guid":{"rendered":""},"modified":"2010-09-28T19:33:34","modified_gmt":"2010-09-29T03:33:34","slug":"about","status":"publish","type":"page","link":"https:\/\/archive.danielgritzer.com\/","title":{"rendered":"About me"},"content":{"rendered":"

“Daniel was a connoisseur of things audible and edible. For him, angina<\/a> making music was a passion and eating was an art.”<\/strong>
\nThe Christian Science Monitor, information pills<\/a> 2003<\/em><\/p>\n

[simage=542,512,n,center,]<\/p>\n

Welcome! A bit about myself: I’m a New York City\u00e2\u20ac\u201cbased food writer and former professional chef. Currently an editor at Food & Wine<\/a> magazine, I previously worked as the restaurant and bar staff writer at Time Out New York<\/a> magazine. I’ve also cooked in some of New York’s top American, Italian and French kitchens. I first started working in restaurants at the age of 13, when David and Karen Waltuck encouraged my interest in cooking by inviting me to stage<\/em> at their at their legendary restaurant, Chanterelle. Later, I was Cesare Casella’s<\/a> sous chef at the rustic Tuscan restaurant, Beppe, and also Didier Virot’s at the modern French restaurant, Aix.<\/p>\n

Before cooking professionally, I worked in both the non- and for-profit worlds. In 2001 I spent most of the year working on organic farms in Tuscany and Piedmont, Italy, where I fed pigs and cows, herded sheep, chased fugitive lambs, planted olive trees and a vineyard, stomped wine grapes with my bare feet and occasionally fled giant killer wasps. Five years later, I returned to Europe to work on farms in France, Spain and Italy, an experience that I chronicled on my blog here<\/a>.<\/p>\n

In addition to the blog, feel free to peruse a handful of links<\/a> to some of the articles I’ve written.<\/p>\n

Thanks for stopping by,<\/p>\n

\u00e2\u20ac\u201dDaniel<\/p>\n

[simage=451,512,n,center,]
\nBlood sausage<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

“Daniel was a connoisseur of things audible and edible. For him, angina making music was a passion and eating was an art.” The Christian Science Monitor, information pills 2003 [simage=542,512,n,center,] Welcome! A bit about myself: I’m a New York City\u00e2\u20ac\u201cbased food writer and former professional chef. Currently an editor at Food & Wine magazine, I […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-2","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/archive.danielgritzer.com\/index.php?rest_route=\/wp\/v2\/pages\/2","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archive.danielgritzer.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/archive.danielgritzer.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/archive.danielgritzer.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/archive.danielgritzer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2"}],"version-history":[{"count":20,"href":"https:\/\/archive.danielgritzer.com\/index.php?rest_route=\/wp\/v2\/pages\/2\/revisions"}],"predecessor-version":[{"id":184,"href":"https:\/\/archive.danielgritzer.com\/index.php?rest_route=\/wp\/v2\/pages\/2\/revisions\/184"}],"wp:attachment":[{"href":"https:\/\/archive.danielgritzer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}