Judges dig what Weigls in progress Food

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Have you ever wondered what chefs see for when they go out to eat? The N&Os food writer, Andrea Weigl, did, so she went along as dual chefs ate their approach around Durham, interlude at 9 restaurants and tasting 33 dishes, together with deep-fried catfish, a fully cooked soft fully cooked egg and forage souffle. Her story about that dusk is a finalist in The Association of Food Journalists essay contest.

Weigl (pronounced WHY gul) is a finalist in dual categories: most appropriate journal food coverage for newspapers with fewer than 150,000 subscribers, and most appropriate journal food underline in a journal with fewer than 200,000 subscribers for "When Chefs Dine." See the story at bit.ly/bADBgB.

The winners will be voiced at the groups annual discussion in September. The Association of Food Journalists is a veteran classification for full-time and freelance food writers.

Weigl meals up some-more than recipe stories in the food section. She has created profiles of farmers, chefs and food artisans, and even chronicled the hold up of a birthright multiply pig from bieing born to table. She writes stories of seductiveness to foodies as well as banking clippers.

Weigl perceived an additional respect last week when she was allocated to a three-year tenure on the James Beard Foundations book awards committee. Cookbook writer and radio cook James Beard was one of the initial advocates for Americas informal cuisines. At an annual gala, the substructure hands out awards to chefs, cookbook authors, food writers and others operative in the culinary arts. Weigl has been a decider for the cookbook competition for dual of the past 3 years.

Weigl has worked at The N&O given 2000 and has lonesome food for 3 years. Her prior beats enclosed the Wake County building and authorised affairs, that enclosed covering the state appellate courts, sovereign courts, the state Attorney Generals bureau and genocide chastisement issues.

Weigl says she loves covering the Triangles colourful food scene. She points to the small-scale tolerable farmers and James Beard award-winning chefs, to estimable gas-station eating and food trucks that specialize in burgers, tacos and sweets.

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