kitchen work: a printed journal of food and the table, the pantry and the wine cellar, gardens and farms and markets, dining rooms and cafeterias.
Stories from big kitchens and small kitchens, about cooking, the business of food and the state of restaurants, about family and friends and strangers. What and how we eat and drink.
Announcements
Scholarship opportunity
kitchen work will sponsor three full, two-week scholarships to study non-fiction prose with Phillip Lopate at this summer’s 2024 New York State Summer Writers Institute at Skidmore. Applications due by March 15.
Calling all writers
kitchen work Issue #10 will be devoted to stories about Cities. Submissions are gauged for literary quality, focus and intrigue; deadline is March 15.
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Submit your work
Submissions are gauged for literary quality, focus and intrigue, and not for gastronomic sophistication.
Subscribe to kitchen work
kitchen work magazine is a printed journal. Subscriptions to kitchen work are billed per issue.
Kitchen Work Foundation
The Kitchen Work Foundation has been established to do more to support culinary skills in underserved areas, and the production of good, fresh, local food in parts of the country where very little exists. In our first year, if we can help to create five or ten good new food jobs for people, working in areas where fresh and local food is largely missing, we will feel as though we are off to a very good start.