Eleanore Park transitioned from a line cook to audience editor for the New York Times Cooking team, highlighting a unique journey within the food industry over 12 years.
Reflecting on her career, Park described it as a 'weird loop-de-loop journey,' showing the significant evolution from hands-on cooking to food journalism.
Park's early experiences, such as helping her mother at a Japanese restaurant, played a pivotal role in shaping her lifelong passion for food.
Working at Zuni Cafe under Judy Rodgers was a defining moment in Park's career, showcasing her growth from back-of-house roles to influential culinary positions.
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