What Do You Do:Food Writer for the New York Times, and Cookbook author
Ethnicity:Indian
Tell me about yourself, and what you do:I always lived and breathed food for the longest time, and always never really saw it as a profession until I got to college. It was after I began to write papers on food that I realized that food is an amazing lens in which we can look at the world and connect with people. I tried to enter other professions, but my passions always circled back to food.
Why did you choose to work in this field?:
Was there a particular incident that ended up confirming your choice in career?:I always lived and breathed food for the longest time, and always never really saw it as a profession until I got to college. It was after I began to write papers on food that I realized that food is an amazing lens in which we can look at the world and connect with people.
How do you think that this career has affected your connection to the idea of being “Asian”, and what does that mean to you?:I think diversity has always been a big issue in the field I work in. I want to be that person in the media who is able to showcase the amazing food I grew up with, and I hope to inspire other Asian girls too. I want to be someone who sparks diversity in the community and beyond.
Who is someone who has inspired you through your journey?:There are many writers who have inspired me through this journey who work for the New York Times, and cook book writers, like Andrea Nguyen, who is doing a lot of what I am trying to do, but with Vietnamese food. Someone who really inspires me is Ali Wong, who I think has really broken through the comedy world, and has brought diversity to comedy.
What is some advice you can offer to young girls who are hoping to be where you are right now?:Be persistent, don't be afraid to follow up.
