April Bloomfield in the New Yorker
Bloomfield—five feet four, with a compact build and a pugnacious chin—is the food world’s oblivious savant. Her single-mindedness in the kitchen has propelled her from Birmingham, England, where she grew up on a diet of fried-egg sandwiches and steaks “that would come out a little gray,” to the apex of New York City’s restaurant scene, … [Read more…]