Meet Alison Roman, the NYT food columnist who's built a cult millennial following and just apologized for critical comments about Chrissy Teigen and Marie Kondo
Hillary HoffowerMay 13, 2020, 01:03 IST
Roman currently has a nonfiction book and a TV cooking show in the works. "I'd rather stay small and always be myself," she told New Consumer. "But at the same time, I do need to figure out how to turn this into money."
There isn't information available on Roman's earnings, but she said that despite her popularity, she's making less now than ever.
But Roman's unfiltered persona landed her in the hot seat over the weekend after she appeared to criticize Chrissy Teigen's and Marie Kondo's brands.
Elle described Roman as having a "fiery nature." This personality has been at the backbone of her recipes.
This hasn't stopped Roman from becoming a quarantine favorite, especially among millennials who have been sharing her recipes on their Instagram stories.
But Roman is tired of being considered a "millennial food maven."
Roman's style of cooking and popularity on social media has enabled her to become a prominent millennial voice in food culture and cooking.
It's this accessibility — and the unfussy, cookable nature of her recipes — that have made many of them go viral and have given Roman a cult-like following.
Roman told Vox recently that cooking is her "love language." She has also said her recipes are often inspired by her own appetite, and she aims to make them accessible to all.
In between cookbook releases, Roman landed her current job at The New York Times, where she shoots six recipes at a time.
A year later, Roman was approached for a book deal that led to her first cookbook: "Dining In," published in 2017. Her second, "Nothing Fancy," was released in 2019.
Roman hung up her chef's apron after seven years, when she realized she wanted to connect more with customers. She ended up at Bon Appétit magazine for four years before moving to Buzzfeed Food in 2015.
But before she began writing about the kitchen, Roman worked in it. She was a pastry chef in California before heading to the Momofuku empire in NYC, helping to launch Milk Bar as a sous chef.
Alison Roman is a bi-weekly columnist for The New York Times' cooking section and the author of two bestselling cookbooks.