When I first brainstormed the concept for “Acquired Taste Magazine”, one of the main ideas I had was to make it “common ground for first time foodies and experienced connoisseurs” and to present content that was reflective of this common ground.

The great thing about life is that there are always opportunities to learn new things, just because you’ve been in the industry for 30 years doesn’t mean you won’t come across something new. I’m sure even Daniel Boulud has encountered new individuals, with new ideas, techniques, recipes and cooking methods. At Acquired Taste Magazine, we love the idea behind teaching people anything and everything about food & wine, so much so that with this month’s content we will debut a column devoted to just that. 101 will be the name of that column. Our first “101” piece will teach you how to cut an onion the right way and I can guarantee you will shed tears no more.

We want our readers to grow with us and see food from our stand point. So far, our growing readership is diverse, influential and eager to learn about food the right way. I can’t begin to illustrate what a whirlwind this first month has been for us. From the many flattering emails, conference calls to Italy & product testing for the boutique launch, it has all been an exhausting yet satisfying experience thus far. Nevertheless, I wouldn’t change it for the world. It’s amazing to see that the world really was awaiting the emergence of new a media outlet, one that would give a rawer approach to food journalism. And believe me, we’re just getting started.

Chuck Ortiz
Editor-in-Chief

Photo by Antonio Fernandez.

Just a few months after industry giant “Gourmet Magazine” closed their doors, we are opening ours.  The nature of food publications has altered so much that operating print is almost a dying art. Sure, print will always have its place in the world of editorial but there is a new wave of offerings that makes use of technology, mobility and of course the internet.  Online magazines & eBook stores are slowly becoming the norm and companies are coming up with devices to accompany that norm.  Amazon’s “Kindle” and most recently Apple’s “iPad” show us that online editorial and electronic publication are the future.

Don’t get me wrong, I’ve always been a fan of “Gourmet Magazine” and I don’t plan on recycling all of my old issues anytime soon, but it’s an exciting time for people looking to enjoy the culinary world in a new light. Its safe to say that there will never be another “Gourmet Magazine” or another Ruth Reichl for that matter.  But I think its time to introduce something that will breathe new life into this complex world of food, ACQUIRED TASTE MAGAZINE.

You’re probably asking yourself; “what, if anything, does this photo have to do with the editor’s note?” Well, this website was made possible through blood, sweat, tears, long nights and hundreds of coffees.