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Christianna Reinhardt
About Me:
Christianna Reinhardt started cooking at age 11 when her parents enrolled her in a vegetarian cooking class. She wasn’t a vegetarian. In adult life, she got her start in New York’s kitchens interning at Bobby Flay’s Mesa Grill, and moved on to produce food television working with some of Food Network’s top talent Tyler Florence, Giada DiLaurentiis, Guy Fieri and Aida Mollenkamp. An active food producer, writer and blogger, she has written articles for Saveur and Specialty Food Magazine, blogs at BurwellGeneralStore.com, and produces content on air and online for Food Network and the Cooking Channel.
My KCET.org Activities
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    "The details are key. What's the music in the dining room? What is the temperature of the dining room? I now think about every aspect of the dining experience, right down to the napkins."
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    "I realized that just because people are losing their jobs, that doesn't mean their skills go out the window. No matter what the volatility of the economy, we all have a skill set and knowledge base that can be put to use."
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    "In southern California, it's not that we don't have access [to ingredients], it's that we don't have access to how to make them."
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    Andrew Wilder got interested in health and food just a few years ago, but has already turned it into a business helping others slim down ... and start blogs, while they're at it.
  • Entry
    "In food, the opportunity will come. The stories will come. You just have to be in a place where food is happening."
  • Entry
    Preserver Jessica Koslow's online preserves business is now a brick-and-mortar. In this edition of Food Jobs, we talk to her about opening a store rather than a restaurant, and how a fan letter gave her a start in the industry.
  • Entry
    From cookbook authors to policy makers, Food Jobs talks to men and women in the food industry at work outside of the kitchen. Is there a food job you'd like to hear about? Let us know
  • Entry
    Instructor Ernest Miller envisions a national revival of the food preservation movement, citing Michelle Obama's movement to plant gardens in backyards. "I hope we get the same exposure for food preservation. I want to see tomatoes from the White House garden getting canned."
  • Entry
    In order to accommodate everyone at the table, she is reframing the entire conversation around our tables by reworking how she prepares dinner itself. "If you start from the dominant way of thinking about cooking in our culture, the meat-centric way, you're immediately substituting or taking things away."
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    Christianna shared her personal map of Los Angeles for the "Map Your L.A." contest.
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    As a Chicago native, she likes to think of the event as Los Angeles' version of a snow day and hopes people take advantage of the freeway closure by staying home, inviting friends and neighbors over for backyard barbecues and discovering what's in walking distance around their own communities.
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    Motivated by a desire to break down food barriers between Indian food and American palates and celebrate their mother's traditional northern Indian-style food, the brothers decided on mobility (lower cost of entry) over a brick and mortar (higher overhead)
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    With the arrival of stone fruit season, Hopson set his sights on a classic summer ingredient, the peach. Rather than heading towards predictable sweet and syrupy desserts, he pickles them.
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    Alex lights up like a sparkler when asked for a recipe using a favorite ingredient from the farms. "I got it! A red, white and blue potato salad. It's perfect for the 4th of July."
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    Maggie's Farm began cultivating chocolate mint, peppermint and spearmint in a garden box on the farm. After a few seasons of cultivating these three varieties and selling them, a fourth hybrid started showing up in the box that they hadn't planted.
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    Roxana Jullapat and partner Daniel Mattern at Ammo in Hollywood are celebrating the first of apricot season with the Castle Bright
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  • Entry
    "The details are key. What's the music in the dining room? What is the temperature of the dining room? I now think about every aspect of the dining experience, right down to the napkins."
  • Entry
    "I realized that just because people are losing their jobs, that doesn't mean their skills go out the window. No matter what the volatility of the economy, we all have a skill set and knowledge base that can be put to use."
  • Entry
    "In southern California, it's not that we don't have access [to ingredients], it's that we don't have access to how to make them."
  • Entry
    Andrew Wilder got interested in health and food just a few years ago, but has already turned it into a business helping others slim down ... and start blogs, while they're at it.
  • Entry
    "In food, the opportunity will come. The stories will come. You just have to be in a place where food is happening."
  • Entry
    Preserver Jessica Koslow's online preserves business is now a brick-and-mortar. In this edition of Food Jobs, we talk to her about opening a store rather than a restaurant, and how a fan letter gave her a start in the industry.
  • Entry
    From cookbook authors to policy makers, Food Jobs talks to men and women in the food industry at work outside of the kitchen. Is there a food job you'd like to hear about? Let us know
  • Entry
    Instructor Ernest Miller envisions a national revival of the food preservation movement, citing Michelle Obama's movement to plant gardens in backyards. "I hope we get the same exposure for food preservation. I want to see tomatoes from the White House garden getting canned."
  • Entry
    In order to accommodate everyone at the table, she is reframing the entire conversation around our tables by reworking how she prepares dinner itself. "If you start from the dominant way of thinking about cooking in our culture, the meat-centric way, you're immediately substituting or taking things away."
  • Entry
    Christianna shared her personal map of Los Angeles for the "Map Your L.A." contest.