Jamila Robinson’s culinary journey is deeply rooted in her early memories of cooking with her grandmother Mildred in Detroit. At just six, she learned to whip meringue for lemon meringue pie by counting a specific number of revolutions to achieve the perfect consistency. Each cooking session with her grandmother doubled as a math lesson, where Robinson was required to measure each ingredient precisely. Robinson’s precision in cooking paralleled her later love for writing, where every word mattered as much as every ingredient.
Robinson’s profound connection to food and storytelling led her to carve out a niche in food journalism. At 17, she began her career as a page designer at the Detroit Free Press, where she says, “I admired how food writers so eloquently described flavors and inspired readers to try new restaurants or dishes.” Over the years, Robinson rose through the ranks at several prominent publications, including the Atlanta Journal-Constitution, the Washington Post, USA Today and the Philadelphia Inquirer. Last year, she was named the editor-in-chief of Bon Appétit and Epicurious, becoming only the second Black person to hold the position.
Under her leadership, Bon Appétit is navigating a transformative period, balancing tradition with a focus on diverse narratives and food’s broader societal impact. Robinson has introduced new verticals, including sports, technology and, soon, fashion, and has overseen the publication of the magazine’s first Drinks issue in more than 50 years. In March, Robinson will unveil the inaugural Innovation issue, featuring inspiring stories about seed saving in South Carolina’s Lowcountry and the use of satellites in precision agriculture. Robinson’s philosophy on innovation is encapsulated in her belief that creative people must live in the future. “What we’re seeing now is the result of innovation by creatives that took place three to five years ago,” she states.
Kwame Onwuachi, James Beard Award-winning chef, author and restaurateur, has known Robinson for several years, dating back to her time covering restaurants in Washington, D.C. He calls Robinson the future of the food industry, saying, “Jamila is always a couple of years ahead of what’s happening, and it takes some time for people to catch up with her ideology.” By recognizing emerging trends and fostering diverse narratives, Robinson is creating the blueprint for the future of food media.
Throughout her career, Robinson has been a staunch advocate for diversity in the culinary industry. From 2019 to 2023, she chaired the James Beard Foundation’s Journalism Awards Committee, a position that involved working closely with Clare Reichenbach, the foundation’s chief executive officer. Reichenbach highlights Robinson’s pivotal role in the evolution of the James Beard Awards. She recounts, “Jamila was a leading member of the group that undertook a fundamental audit of all aspects of the awards program to dismantle systematic barriers and ensure that the awards reflected the rich depth and breadth of American cuisines and foodways.”
Robinson envisions a future where the magazine delves more deeply into the themes of sustainability, technology and culture. She says, “We’re working hard to bring Bon Appétit into the global realm and to write about how food shapes society.” Her vision is epitomized by groundbreaking series like the James Beard Award-winning show “Street Eats” and “Taste of the Town,” where local experts explore the unique culinary scenes of various cities. These projects not only spotlight regional cuisines but also food’s intersection with culture and society.
While new verticals and cultural stories are gaining prominence, recipes remain the cornerstone of Bon Appétit. During the past year, Robinson has indulged in some extraordinary meals around the globe, ranging from elaborate to minimalist. One memorable dish was the Seasonal Paradox at the newly reopened Michelin-starred restaurant Vespertine in Los Angeles. She describes the presentation of this wild onion flower salad as “a visual and sensory ode to California inspired by the earth, sky and sea.” Another outstanding dish for Robinson was a simple yet flavorful bowl of chicken broth from Plénitude in Paris. “I love it when chefs take something familiar and turn it on its ear,” she says.
Despite having sampled countless dishes and recipes, Robinson’s passion for pie remains unwavering, with lemon meringue holding a special place in her heart. She views pies as communal foods, whether a comforting slice of shepherd’s pie at a family dinner or a rectangular deep-dish Detroit pizza among friends. This love for sharing through food has been a constant in Robinson’s life, reflecting her belief in bringing people together around the table.
This article first appeared on Forbes.com.
