Back in March, I finally told some of the story of what happened to propel me from my full-time gig as a test cook for Cook’s Illustrated magazine into my current freelance recipe developer-writer/newsletterer/mediocre food photographer gigs. I talked about how I felt that, after 12 years there, I was ready for something new, but that I didn't make the move without regret, since I did still love much of the work I did and the people that I did it with. And I mentioned how grateful I was to get to continue to work with my former
What a loss to atk. I’m very sorry to hear this. But with that door closed I think many more will open. You are a wonderfully talented writer and baker. Thank you for bringing us along your sourdough journey! And introducing so many of us to your culture. I look forward to your future projects as I know it will be wonderful.
Andrew, this is a shock. Your lahmajun recipe was wonderful. I've been a CI subscriber since 2005 and I've seen the ups and downs that have happened over the years. One of the greatest improvements of the post-Kimball era has been to focus on traditional, non-American dishes using traditional ingredients, and your Armenian recipes were a great part of that new focus. I've also seen this non-stop, ever increasing push to sell more and more redundant, useless products and sovel-ready recipe books. There's a general sense of money-grubbingness that wasn't so obvious before. I'd love to hear more "inside baseball" stories of life at ATK, and I suspect many others would as well. ATK is a bit of a black box to outsiders, but one can pick up on the personalities and conflicts when you've followed along closely for a long time. I'd love to know how many of the subtle tics and quirks I've picked up on over the years are actually accurate.
If there's one thing I've learned in life is that when something ends, it's usually to make way for something better. I'm sorry that they've chosen to end your relationship on a sour note.
Well that’s a shame! It was great seeing the Armo representation at ATK being able to reach a large audience. Although many in the Boston area and LA know what an Armenian is, most of the rest of the country and the world have never heard of us or our rich history. (Plus, is was always a nice bonus to see the Turks getting all worked up claiming our recipes as their own).
This just seems so wrong, on so many fronts. I had guessed, correctly it turns out, on what happened to bring about the first break from CI. But a person can only be a freelancer for CI if they’re broke and homeless (my words, not yours)? So sorry this happened.
So disappointing. I’m honestly considering unsubscribing after doing so for nearly seven years. You know how much I love ATK too. I do love the work of the test cooks there though, and I want to keep supporting them. But I am very disappointed, as I said. I’ll keep following your Armenian stuff for Serious Eats. So great to bring my part-Armenian kids a part of their history.
Andrew as one of those people who took great pride in seeing a name ending in ian in print I am sorry that your time at ATK had to end so poorly. This will not effect your ability to educate others about our “tribe” but also us as well. We will keep our eyes 👀 open for your bi line. On another note I wanted to mention that we worked together at Genzyme back when we occupied space at OKS. I was the facility planner who over saw our departure from that space and you were a chemist- which you still are 🤓
This is really unfortunate. What a loss to ATK!!! Your talent, creativity, intelligence, and passion are all so apparent. And add to that mixture a generous dose of kindness, humility, and exceptional writing skills! What a recipe!!! :) You know.... I've been a subscriber to CI/ATK since its VERY early days, way long before it was a household name. It seems it isn't what it used to be. It's changed -- like Gourmet did, seemingly shaped slowly but steadily by commercial pushes and pulls (and probably a few personalities). I am really sorry about this. What a loss to us, the ATK readers! But, you've already got a strong following, which undoubtedly will only increase with time. And, as others have said, there is no doubt that your talents and passions will continue to energize new and rewarding ventures which are likely yet to be imagined. All that excites me and others as we watch you and your talents evolve. Honestly, I count discovering "Wordloaf" as one of the positive events for me during this strange pandemic year. Thank you!
I can't tell you how fun it was to open the May/June magazine and see your name and recipe for Korea's Scallion Pancake. "I know that person" I gleefully exclaimed. The cooking world felt smaller and more personal right then. I am sure ATK had needs they did not feel vulnerable enough to express. I am just surprised that the "decision/rule maker" did not realize that the more inclusive we all are, the more we give (opportunity, creativity, kindness) the richer we become. May you continue to prosper -- oh, and I am not familiar with Armenian food -- are you allowed to share the names of the recipes you have developed as I have been a CI/ATK subscriber forever so I am sure I have them somewhere on my bookshelves.
This is awful news. I am so glad that you alerted those of us who love your recipes where we will be able to find them now. BTW, one doesn't have to be of Armenian extraction to know and love Armenian food. 50+ years ago my Czech mother's best friend was Armenian, and because of their shared love of cooking, our family was graced with recipes that continue to be family favorites. Looking forward to more great Armenian recipes! Shame on ATK.
Remember what happen to the guy on milk street program who founded American test kitchen. He was kicked out, sued and they try to destroy him and steal his ideas on the cooking show. He wow and now has his own cooking show and is a great success. No surprise on how you were treated by American test kitchen, they are cut throat and out for themselves.
What a loss to atk. I’m very sorry to hear this. But with that door closed I think many more will open. You are a wonderfully talented writer and baker. Thank you for bringing us along your sourdough journey! And introducing so many of us to your culture. I look forward to your future projects as I know it will be wonderful.
Andrew, this is a shock. Your lahmajun recipe was wonderful. I've been a CI subscriber since 2005 and I've seen the ups and downs that have happened over the years. One of the greatest improvements of the post-Kimball era has been to focus on traditional, non-American dishes using traditional ingredients, and your Armenian recipes were a great part of that new focus. I've also seen this non-stop, ever increasing push to sell more and more redundant, useless products and sovel-ready recipe books. There's a general sense of money-grubbingness that wasn't so obvious before. I'd love to hear more "inside baseball" stories of life at ATK, and I suspect many others would as well. ATK is a bit of a black box to outsiders, but one can pick up on the personalities and conflicts when you've followed along closely for a long time. I'd love to know how many of the subtle tics and quirks I've picked up on over the years are actually accurate.
If there's one thing I've learned in life is that when something ends, it's usually to make way for something better. I'm sorry that they've chosen to end your relationship on a sour note.
Well that’s a shame! It was great seeing the Armo representation at ATK being able to reach a large audience. Although many in the Boston area and LA know what an Armenian is, most of the rest of the country and the world have never heard of us or our rich history. (Plus, is was always a nice bonus to see the Turks getting all worked up claiming our recipes as their own).
This just seems so wrong, on so many fronts. I had guessed, correctly it turns out, on what happened to bring about the first break from CI. But a person can only be a freelancer for CI if they’re broke and homeless (my words, not yours)? So sorry this happened.
Sorry to hear this news. I hope that over time your good memories will win out over the sour ending.
So disappointing. I’m honestly considering unsubscribing after doing so for nearly seven years. You know how much I love ATK too. I do love the work of the test cooks there though, and I want to keep supporting them. But I am very disappointed, as I said. I’ll keep following your Armenian stuff for Serious Eats. So great to bring my part-Armenian kids a part of their history.
Big loss for ATK and their wide audience. WTF? This decision makes no sense at all.
Pretty clear that they see people who start their own subscription services as competition. MBA's in the front office? Likely.
You will thrive on your own based on the quality of your work and your reputation for innovation and generosity! Best of luck!
Andrew as one of those people who took great pride in seeing a name ending in ian in print I am sorry that your time at ATK had to end so poorly. This will not effect your ability to educate others about our “tribe” but also us as well. We will keep our eyes 👀 open for your bi line. On another note I wanted to mention that we worked together at Genzyme back when we occupied space at OKS. I was the facility planner who over saw our departure from that space and you were a chemist- which you still are 🤓
This is really too bad. I just noticed your byline on Cooks Illustrated recently and was excited to see your name.
This is really unfortunate. What a loss to ATK!!! Your talent, creativity, intelligence, and passion are all so apparent. And add to that mixture a generous dose of kindness, humility, and exceptional writing skills! What a recipe!!! :) You know.... I've been a subscriber to CI/ATK since its VERY early days, way long before it was a household name. It seems it isn't what it used to be. It's changed -- like Gourmet did, seemingly shaped slowly but steadily by commercial pushes and pulls (and probably a few personalities). I am really sorry about this. What a loss to us, the ATK readers! But, you've already got a strong following, which undoubtedly will only increase with time. And, as others have said, there is no doubt that your talents and passions will continue to energize new and rewarding ventures which are likely yet to be imagined. All that excites me and others as we watch you and your talents evolve. Honestly, I count discovering "Wordloaf" as one of the positive events for me during this strange pandemic year. Thank you!
I can't tell you how fun it was to open the May/June magazine and see your name and recipe for Korea's Scallion Pancake. "I know that person" I gleefully exclaimed. The cooking world felt smaller and more personal right then. I am sure ATK had needs they did not feel vulnerable enough to express. I am just surprised that the "decision/rule maker" did not realize that the more inclusive we all are, the more we give (opportunity, creativity, kindness) the richer we become. May you continue to prosper -- oh, and I am not familiar with Armenian food -- are you allowed to share the names of the recipes you have developed as I have been a CI/ATK subscriber forever so I am sure I have them somewhere on my bookshelves.
This is awful news. I am so glad that you alerted those of us who love your recipes where we will be able to find them now. BTW, one doesn't have to be of Armenian extraction to know and love Armenian food. 50+ years ago my Czech mother's best friend was Armenian, and because of their shared love of cooking, our family was graced with recipes that continue to be family favorites. Looking forward to more great Armenian recipes! Shame on ATK.
Remember what happen to the guy on milk street program who founded American test kitchen. He was kicked out, sued and they try to destroy him and steal his ideas on the cooking show. He wow and now has his own cooking show and is a great success. No surprise on how you were treated by American test kitchen, they are cut throat and out for themselves.