Gourmet Business November 2016

For someone who has spent the better part of his adult life in and around the gourmet food business, I watch very little food television. And mainly what I do see is by osmosis since my wife makes up for my lack of interest in the food channels. It’s not that I’m philosophically opposed to food on TV, far from it, but I just don’t find most of it very interesting. The competitions are idiotic to me and the cooking shows seem to be more about the personalities than the food. There are good ones of course, mostly on PBS, such as Martha’s Cooking School (she’s still one of the best), New Scandinavian Cooking (amazing show), The Great British Baking Show, anything with Jacques Pepin, and others. But perhaps the smartest show on food television these days – also on PBS of course – is A Chef’s Life, starring the very charming and talented Vivian Howard, chef/owner of the highly acclaimed Chef and the Farmer restaurant in Kinston, North Carolina. I urge you to watch the show and, my purpose in bringing this up, to read (and sell) her debut cookbook, Deep Run Roots, which we just happen to have a review of this month in “Cookbook Corner” (pg 6). 

On the subject of cookbooks, they are a great way to support the food and food-related merchandise in your store – giving people an idea of what to do with all the great cookware, gadgets and food products you carry – as well as educating you and your staff about ingredients, techniques, cultures and cuisines. It’s a tough business these days with competition from online retailers and e-books, but I still believe in the value of having cookbooks in the store, and not just because I’m an author myself. You don’t have to carry dozens of titles; be selective. A thoughtful, well-chosen selection can make a statement about your store, enhance your displays, and bolster your reference library. I’ve always said, books sell food and food sells books, and it’s true with housewares too. 

We have a great issue this month to get you into the swing of the holiday season, especially with our editor Joanne Friedrick’s baking article, “A Bigger Slice” (pg 17) with a gallery full of great gift ideas for the baker in everyone’s life, plus our usual product gallery, and much more. Welcome back, good luck and Happy Thanksgiving. 

James Mellgren 

Managing Editor, Gourmet Business