Author: Jason Sheehan

Jason Sheehan is a former dishwasher, fry-cook, grillardin, saucier and chef, and is currently the food editor at Philadelphia magazine.

He has won the James Beard Award for Restaurant Criticism, the International Association of Culinary Professionals Bert Greene Award for food writing, and his work has appeared in all sorts of strange places, including Gilt Taste, the Daily Beast, Cooking Light and the anthology, Best Food Writing, for the past eight years running.

His first book, Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen, was chosen by TIME magazine as one of the 10 best nonfiction books of the year.

And yet despite all this, his mother still kinda thinks he should’ve been an orthodontist.

Latest Posts

Why do people take their food so seriously?

Why do people take their food so seriously?

You can mock their sports team, you can ridicule their dress sense, but never, never insult a person's national cuisine
To pay or not to pay: The complex world of bad restaurant meals

To pay or not to pay: The complex world of bad restaurant meals

Eating out is a gamble. If you don’t want to roll the diner’s dice, stay home and cook your own dinner
6 foolproof rules for finding the best restaurants on the road

6 foolproof rules for finding the best restaurants on the road

Do not plan, do not resist reptiles, do not be stupid, but do talk to unlikely characters