Welcome to our new series A Day in the Life, where we examine at what it's like to be a professional in the food industry.
Welcome to our new series A Day in the Life, where we examine at what it's like to be a professional in the food industry. In honor of the Food & Wine Classic in Aspen, we look at a day in the life of Kate Krader. As the magazine's restaurant editor, Kate is a girl about town and friend to many chefs. Here's what she did yesterday, Thursday, June 15.
Disclaimer: This is not a normal day in my life. This is the first day of Aspen.
6:30 a.m.: I woke up at 6:30, which is earlier than normal for me at my house in Brooklyn. There was a car waiting to take me to the Westchester airport. I don't normally go to this airport.
7:30 a.m.: I was in the car for one hour, which is too much time to be in the car. Last year for the Classic, we got two private planes that flew direct from New York to Aspen with a bunch of chefs. This year it was the same, so I boarded a Bombardier Global with Michael Symon, Jonathan Waxman, Daniel Boulud, Paul Grieco (he's a sommelier at Terroir), Michael White, Danny Meyer, Marcus Samuelsson, and a bunch more people.
10:30 a.m.: Wheels were up at 10:30, and the plane was super deluxe. This is going to sound obnoxious, but it's true: the Krug wasn't chilled, so we had to wait for it to chill. They had these great vegetables and dip and an awesome caprese salad with burrata. The tomatoes were really ripe. You can do whatever you want on a private plane. You can watch TV or hang in the bedroom. The cool thing about the Bombardier plane is that they can change the pressure in the cabin so that the food actually tastes really good. When you fly in a normal plane, the cabin pressure changes the way things taste; food tastes duller, bad. But in a private plane, they can change it so it tastes good.
To find out what fabulous things Kate did when she arrived in Aspen, keep reading!