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.
Neal: I know that they still promote my recipes. They aren't "mine" in the way that those I develop here are, so I'm not to bothered by them still linking them to me. Every time they tag me I get new followers here and on Instagram, so I don't mind. And thank you!
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).
Tanya - Thank you! I'm still representing (I have a few other possible spots for my Armo recipes now too!) And at some point soon I plan to write something about how weird it is to develop recipes when they also represent the legacy of one culture trying to erase another.
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.
All I can think of is they are having an employee retention problem, and they think some of their employees may quit with the idea that they can still freelance with ATK. Lot's of industries are having problems hiring and keeping employees these days, from restaurants to the high tech industry. So maybe you're collateral damage, and it's really meant as a threat against current employees that might be thinking of leaving. Still not cool!
Maybe so, Mark. But from what I can tell, they haven't actually made this "policy" official, so those still there don't know what they have to look forward to once they move on. (Maybe more of them know now that I have shared this, though.)
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 🤓
Thank you, Cynthia! Did we know each other back then? Maybe you know that I first got the job at Genzyme thanks to my cousin Gary Barsomian, who helped me secure an internship in the drug discovery lab. And I am still a chemist!
Yes we did - but life takes us all in different directions its like you said a tag line with an ian at the end always catches an Armenians eye. My mother married and Irish man do Donnelly hides my armenian roots, I moved everyone from Drug Discovery to Waltham with Jeff Klinger and Jim Burns ( seems so long ago ) and then I then moved Diagnostics to Framingham at 31 NYA - they were the lasts tenants of OKS and we shut space down and returned it to the landlord - it makes perfect sense that you moved from the chemistry of the lab to the chemistry of the kitchen. I left GZ two years after the Sanofi acquisition in 2012 and am now at MIT/Lincoln Laboratory. But the GZ connection for all of us who worked there is a bond that remains strong. A special club.
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.
Pam: Thank you! Happy to share the Armenian recipes I developed while there: Rice Pilaf, Braised Green Beans, Lahmajun, Grilled Kofte, Vospov Kofte, and (forthcoming later this year) Tahnabour (yogurt-barley soup).
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.
Neal: I know that they still promote my recipes. They aren't "mine" in the way that those I develop here are, so I'm not to bothered by them still linking them to me. Every time they tag me I get new followers here and on Instagram, so I don't mind. And thank you!
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.
Thank you! If it wasn't clear from my post, I have zero regrets about making the move. I'm just disappointed is all.
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.
Thanks for this, but I don't think I'm going to gossip about the place here. I have more important things to do.
"Those who know don’t talk. Those who talk don’t know."
- Tao Te Ching, Verse 56
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.
Thank you, Margarita!
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).
Tanya - Thank you! I'm still representing (I have a few other possible spots for my Armo recipes now too!) And at some point soon I plan to write something about how weird it is to develop recipes when they also represent the legacy of one culture trying to erase another.
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.
Nancy - Thank you. Broke and homeless, I don't know, but definitely not if you once worked for the company.
Sorry to hear this news. I hope that over time your good memories will win out over the sour ending.
I hope so too, Anne!
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.
Thanks, Jonny. Appreciate your support of my work over all these years.
Big loss for ATK and their wide audience. WTF? This decision makes no sense at all.
Yup. (Thanks, RR.)
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!
Yes, that's part of it. But as I said, they iced out anyone who's left, even if it's to take a job at a lawn care company.
All I can think of is they are having an employee retention problem, and they think some of their employees may quit with the idea that they can still freelance with ATK. Lot's of industries are having problems hiring and keeping employees these days, from restaurants to the high tech industry. So maybe you're collateral damage, and it's really meant as a threat against current employees that might be thinking of leaving. Still not cool!
Maybe so, Mark. But from what I can tell, they haven't actually made this "policy" official, so those still there don't know what they have to look forward to once they move on. (Maybe more of them know now that I have shared this, though.)
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 🤓
Thank you, Cynthia! Did we know each other back then? Maybe you know that I first got the job at Genzyme thanks to my cousin Gary Barsomian, who helped me secure an internship in the drug discovery lab. And I am still a chemist!
Yes we did - but life takes us all in different directions its like you said a tag line with an ian at the end always catches an Armenians eye. My mother married and Irish man do Donnelly hides my armenian roots, I moved everyone from Drug Discovery to Waltham with Jeff Klinger and Jim Burns ( seems so long ago ) and then I then moved Diagnostics to Framingham at 31 NYA - they were the lasts tenants of OKS and we shut space down and returned it to the landlord - it makes perfect sense that you moved from the chemistry of the lab to the chemistry of the kitchen. I left GZ two years after the Sanofi acquisition in 2012 and am now at MIT/Lincoln Laboratory. But the GZ connection for all of us who worked there is a bond that remains strong. A special club.
This is really too bad. I just noticed your byline on Cooks Illustrated recently and was excited to see your name.
Thanks, Sharon!
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!
Thank you, Carren! It means a lot to hear that.
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.
Pam: Thank you! Happy to share the Armenian recipes I developed while there: Rice Pilaf, Braised Green Beans, Lahmajun, Grilled Kofte, Vospov Kofte, and (forthcoming later this year) Tahnabour (yogurt-barley soup).
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.
So great! I'm sure there is a lot of affinity between Czech and Armenian cuisines.
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.
I do! And I believe that that guy is now a subscriber to this newsletter...
"That guy". LOL