Besha rodell

Besha Rodell is a Melbourne-based food besha rodell, editor, and restaurant critic with two decades of experience and an international following. Our expert team includes a network of hundreds of writers and photographers across the globe, all providing a local eye on the best places to stay, eat, and explore.

Besha Rodell is a James Beard Award-winning journalist, restaurant critic, and columnist with two decades of experience covering dining and travel. Besha has turned her childhood love affair with restaurants into an illustrious career writing about food, drink, and dining. Her piece on the "World's 50 Best Restaurants" for The New York Times led to a column about Australian food and food culture for the publication and a return to her native country. Besha currently serves as the chief restaurant critic for The Age in Melbourne. Besha studied fine arts at the Fashion Institute of Technology. She majored in writing and literature at The New School.

Besha rodell

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A newsletter for the industry pro or aspiring pro. A newsletter for the industry pro or aspiring pro looking for behind-the-scenes insights into bar and restaurant culture. In the summer of , exactly one year after I moved to Hartford, Connecticut, with my American mother, I returned to my hometown of Melbourne, Australia, to visit my father and friends. I scoffed at my Australian friends as they danced in exaggerated sexual gyrations to Prince. None of them had even had sex yet! I rolled my eyes as they sang along to Public Enemy. I was 16 and insufferable. Is there any other way to be 16?

Besha rodell

We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. Besha Rodell is no longer the food critic at LA Weekly. Rodell has done much to change the landscape of dining and reviewing in Los Angeles, a town dominated by the presence of very un-anonymous critic Jonathan Gold. Whereas Gold is known for opining lovingly about dishes and moments without often pinning down whether or not a place is actually worth eating at, Rodell took the opposite tack from basically day one. She similarly lambasted places like Tao in Hollywood, while fawning over Felix in Venice and wondering aloud just what was going on with the highly anticipated Verlaine in West Hollywood. It's been an incredible honor to take part in that conversation over the last half-decade and to witness the rest of the world waking up to the truth that Angelenos have known for years: This is the most exciting food city in America. I'm sad about leaving for so many reasons, but one of my greatest regrets is that I won't be around to cover the Great Out-of-State Restaurant Invasion of Los Angeles, to ask whether the city will benefit from its new status as a bandwagon that far-flung chefs are eagerly piling on, to parse what the Changs and Bloomfields and Nomads might add to the scene. Do I sound a tad protectionist?

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Her piece on the "World's 50 Best Restaurants" for The New York Times led to a column about Australian food and food culture for the publication and a return to her native country. Learn more about us and our editorial process. Education Besha studied fine arts at the Fashion Institute of Technology. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. Use limited data to select advertising. Latest from Besha Rodell. Develop and improve services. Besha Rodell is a James Beard Award-winning journalist, restaurant critic, and columnist with two decades of experience covering dining and travel. List of Partners vendors. Measure content performance.

Will a self-conscious and self-confident Australian cuisine finally emerge? Is stracciatella the new burrata?

Besha Rodell. Understand audiences through statistics or combinations of data from different sources. Use profiles to select personalised content. Our expert team includes a network of hundreds of writers and photographers across the globe, all providing a local eye on the best places to stay, eat, and explore. Create profiles for personalised advertising. List of Partners vendors. Learn more about us and our editorial process. Use limited data to select content. Use profiles to select personalised advertising. Create profiles for personalised advertising. Develop and improve services. Learn more about us and our editorial process. Besha Rodell is a James Beard Award-winning journalist, restaurant critic, and columnist with two decades of experience covering dining and travel. She majored in writing and literature at The New School. Her piece on the "World's 50 Best Restaurants" for The New York Times led to a column about Australian food and food culture for the publication and a return to her native country.