#LUCINDA SCALA QUINN PROFESSIONAL#
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You had a very long book tour for the release of “Mad Hungry: Feeding Men and Boys.” What was your favorite part of doing the book tour? Calder (left) toured with Lucinda on her Mad Hungry book tour. Lucinda and two of her sons during an appearance on the Martha Stewart Show.

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But, if there is a soccer game, play, doctor appointment, family or friend emergency, I will make time to be there confident in the knowledge that many of these extracurricular activities not only bring personal satisfaction, but also contribute back to my professional performance. By 6:30PM, I go home for dinner where cooking and gathering with my family and friends around the dinner table is one of my favorite activities and something that also informs my work life. and go to work like anyone else (and, I have cultivated a very collaborative group of sons and husband in terms of household/kitchen labor sharing!) Once at the office, unless there is a special event, I prioritize within the day, just tackling one thing after another with enthusiasm and lots of incredible colleagues to work with too. I rise early and enjoy m y home’s early morning in all its craziness husband, kids, dogs, breakfast, lunch prep, personal chores, etc. But, this also means there is an occasional overturn in that flow where family prevails. With that as a driving presumption, most days all the aspects of my work life dovetail beautifully together with home life. My family is my priority on a daily basis. How do you balance your duties as an editorial director, a television co-host, an author, and a wife/mother? Work/life balance, it is said, is essential for success. Cooking and tasting happen in the test kitchen until a collection of delicious and representative dishes/recipes are complete and ready to be photographed along with a creative team. The food editor draws on personal experience, research, reading, travel and interviews to construct a balanced list of recipe ideas that attempt to hit several notes in a story so there is something for every reader to find a point of entry on. Recipes start with a clearly defined umbrella concept and idea for a story narrative whether large or small. Sophisticated simplicity means a story on rice is as compelling as a holiday feast. Where inspiration, aspiration and ‘how-to’ collide in a potentially visually arresting, clearly organized idea.

What makes for a good food story in Martha Stewart Living or Everyday Food? Everyday sights, scents, sounds and conversations. I grew up in a big Italian family, which means food, love and fun were all intertwined from my earliest memories.įilms, books, folklore, museums, markets, gardens. When did you develop your passion for food? Lucinda graciously accepted the invite to do just that. I knew just one minute into her presentation that I wanted to do a feature interview with her for House Blend. I had the pleasure of meeting and chatting with Lucinda when her extensive book tour brought her to Michigan last fall. She began cooking professionally in her teen years and has worked in a variety of food related jobs including cooking teacher, caterer, chef, and food writer before landing her position with MSLO. To say Lucinda is passionate about food is an understatement.

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Lucinda hosts her own radio show, “Eat Drink” on Martha Stewart Living Radio (Sirius 112/XM 157), Co-hosts the PBS series “Everyday Food,” has regular appearances on NBC’s Today Show, contributes to both Martha Stewart Living magazine and Everyday Food magazine, AND this last fall, released her third cookbook, “Mad Hungry: Feeding Men and Boys.” In addition, she keeps followers up to date through Twitter, Facebook, and regularly updates her blog, “Mad Hungry.” As the Executive Editorial Director for Food at MSLO, she now oversees the entire food operation for the company. If Martha Stewart was interviewing you for a job in her company and asked, “Do you have any management experience?” how would you respond? After thinking for a moment, Lucinda Scala Quinn responded to that question with honesty: “if you consider raising a family of five in New York City on a freelance budget…then yes, I have management experience.” That was a response that helped land Lucinda Scala Quinn a position with Martha Stewart Living Omnimedia, overseeing food for television.įast forward a little over ten years and Lucinda’s role with the company has definitely changed.

Lucinda scala quinn