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Trending: The New Black is Burnt

Writer's picture: boxton9boxton9
Dec 23, 20221 min read

Updated: Jan 23, 2023

Smoky, Bitter, Imperfect—Char is (and Has Always Been) Hot


By Julia Sexton


Westchester Magazine, June 2013


At this time of my career, I was writing 3 monthly columns for WM: "Spirited," a report on the food & beverage scene; "Trending" a trends column primarily focused on restaurants; and "The Best 5 Things I Ate This Month" which was exactly what it sounds like. I also wrote that magazine's monthly restaurant reviews and frequent feature-length rounds-ups—Best Bars, Best Pizza, Best Cheap Eats, Best New Restaurants, etc.


I have not managed to save scannable copies of most of that work, though some of it is still available at westchestermagazine.com. Much of it is not, however, or the stories have been heavily altered for digital—titles were changed for SEO, at the very least. That said, here is a scan of one of my Trending columns (that, miraculously, I still have).



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About Me

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I Was Supposed to Go to Grad School

Growing up in a large, loud family of 7, they use to call me “Pass Me The, Pass Me The” for the way that I’d try to doctor my dinner with whatever condiments were on hand. At about 8 or 9, I gave up on condiments and took control of dinner entirely, cooking out of a beat-up copy of The New York Times Cookbook that I still own, my little penciled-in annotations intact. I cooked for 7 people nightly, all throughout high school. By the time I was winding up college, I’d become a damn fine cook.

 

My father was a professor of American History. I figured I’d follow in those footsteps, teaching Dickens to 18-year-olds who were not at all interested. I gathered applications to doctorate programs, meanwhile, I took a job as a waiter in a busy catering company. The kitchen where I worked was perpetually understaffed—my cooking skills were quickly identified and I was press-ganged onto their crew. I LOVED it—the excitement, the creativity, the freedom, the trench humor, learning professional cooking techniques. There I stayed for several years while my graduate school applications gathered dust.

 

Cue me, later, a refugee from a crash-and-burn restaurant opening where I was not only the sous-chef, but also the loan application writer and babysitter for a chef/owner who had gone spectacularly off the rails. By then, I had a couple of herniated discs and no desire to stay in restaurants. I moved back to the world of words, and I’ve never looked back. 

 

Since then, I’ve been a restaurant critic, a national award-winning blogger, a food journalist, a travel writer, a columnist, a cookbook author, and the editor-in-chief of four Edible titles. I can’t wait to see what's next.

 

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