Jamila Robinson, a high editor at The Philadelphia Inquirer, would be the subsequent editor in chief of the meals journal Bon Appétit.
Condé Nast, the writer of Bon Appétit and different titles like Vogue and Vanity Fair, introduced on Monday that in her new position, Ms. Robinson could be in control of all content material and technique for the meals model and the recipe web site Epicurious.
Ms. Robinson is the assistant managing editor for meals and tradition at The Inquirer, which she joined in 2020. She was beforehand an editorial director at Atlantic Media and has additionally labored on the USA Today Network, The Atlanta Journal-Constitution and The Detroit Free Press. Ms. Robinson not too long ago served as chair of the James Beard Foundation’s Journalism Awards Committee and is a chair for the World’s 50 Best Restaurants annual record.
Anna Wintour, Condé Nast’s chief content material officer and international editorial director of Vogue, described Ms. Robinson in a press release as “a community builder and a major editorial talent,” in addition to “an absolute star in the kitchen.”
Ms. Robinson mentioned in a press release on Monday that she was thrilled to hitch Bon Appétit and Epicurious.
“For me, food is an art form that intersects with every part of life and connects communities,” she mentioned. “This role is an exciting new chapter in my commitment to building a longer table and showing the world that food culture is for everyone.”
Ms. Robinson replaces Dawn Davis, a veteran of the e book publishing world who in 2020 was tapped to take the reins at Bon Appétit because it grappled with criticisms of the remedy of individuals of shade who labored there. The publication’s longtime editor Adam Rapoport resigned abruptly in June 2020, after an outdated picture resurfaced on-line exhibiting him wearing a racially insensitive costume.
Ms. Davis introduced a number of months in the past that she could be leaving Bon Appétit to rejoin Simon & Schuster.
Ms. Robinson will begin within the position on Sept. 18.
Source: www.nytimes.com