HeyJaredFrancesca Giangiulio
- Indexed articles, last 90 days
- 5
- Latest publication
- Sep 27, 2026
- Outlet visibility, for Salon
- Top 100K sites
- Earliest in this view
- Jul 7, 2026
Latest articles
The women reshaping kitchen culture (opens the original)
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For a long time, the image of the chef has been remarkably consistent: a man in a white jacket, barking orders in a hot kitchen and demanding perfection from everyone around him. At the Chef’s Table Festival in Park City, Utah, last month, the women chefs I encountered offered a much more expansive definition of what it means to cook — and what it means to lead a kitchen. They weren’t presenting a single vision for the future of food. They were doing something more interesting: building careers
The modern chef's job now extends far beyond the kitchen (opens the original)
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A chef used to need a restaurant. Now, they need a point of view. That was one of the clearest takeaways from the Chef’s Table Festival in Park City, Utah, where more than 70 chefs gathered not only to cook, but to talk about fashion, social media, travel, medicine, sustainability, storytelling and the increasingly blurry line between food and the rest of culture. During a panel titled “The World’s Most Influential Food,” chef Brandon Jew talked about incorporating traditional Chinese medicinal
How Gen Z really drinks (opens the original)
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If I see one more headline announcing that Gen Z has killed alcohol, I might just order another drink. According to the internet, my generation doesn’t go to bars anymore. We don’t party. We don’t date. We’re all sitting at home sipping adaptogenic mushroom tonics, journaling our feelings and politely declining invitations to any event after 7 p.m. because we’d rather optimize our sleep scores than take a tequila shot. There’s just one problem: I have absolutely no idea who these people are. I w
Why "Chef's Table" still matters (opens the original)
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When Netflix announced the first-ever Chef’s Table Food Festival, bringing 70 internationally acclaimed chefs to Park City for four days of dinners, demonstrations and excursions, I felt something between excitement and apprehension. The series changed the way I understood food. I wasn’t yet sure whether a festival built around it could preserve the reason why. If you asked me to name the greatest piece of modern food media, I would hesitate. Without missing a beat, I would say Season 1 Episode
Surprising ways to use your leftover olive brine (opens the original)
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If you had told me five years ago that everyone would be drinking martinis, I would have thought you were crazy. Not because martinis aren’t good. They are. But for most of my life, they felt like the domain of grandfathers, finance bros and people who knew what vermouth was without having to Google it. Now, they’re everywhere. The espresso martini had its moment, but lately, it’s the dirty martini that’s taken over. People are ordering them dirtier, dirtier still, and in some cases, more olive
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Top 100K sites
For Salon, the outlet · Measured Aug 1, 2026
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