This as-told-to essay is based on a conversation with Jamila Robinson, the 52-year-old editor in chief of Bon Appétit and Epicurious, who is based in New York. It has been edited for length and clarity.
I started my career at Detroit Free Press, and I’ve worked in media for over 30 years. I started at Bon Appétit in 2023 as editor in chief. Now, I run all things Bon Appétit, Epicurious, and La Cucina Italiana.
We’re in the office four days a week, and I work from home on Fridays. Here’s a day in my life in NYC.
I’m usually up around 6 a.m.
I often start my day with a long walk or a session at the ice rink — I’ll skate for about an hour and a half during a freestyle session, practicing jumps, spins, and footwork. Then I head home and get changed.
I’ve been skating my entire adult life. I used to compete, and I’m thinking about putting on some sparkly dresses again. I don’t know if I’ll compete again, but maybe I’ll do some shows and performances.
Business Insider’s Power Hours series gives readers an inside look at how powerful leaders in business structure their workday. Reach out to editor Lauryn Haas to share your daily routine.
My nutritionist probably hates that I usually skip breakfast
Coffee is my favorite thing to drink. I have a hot Americano with a splash of cream in the morning. I love a French press at my desk, and I love a coffee after dinner.
It’s about two and a half miles to the office, so I’ll either walk or take the train halfway. I call it my hour-and-a-half podcast walk.
I’ll usually listen to something like All Things Considered, a food podcast, or something a colleague is working on. It’s a way for me to stay on top of what’s happening in food media while I unwind.
I arrive at the office just before 9 a.m.
Once I get in, I check in with my assistant, then it’s a full slate of meetings. About two-thirds of my time is devoted to Bon Appétit and Epicurious, with the rest focused on La Cucina Italiana.
I spend a lot of time reviewing our social platforms. I try to pop into the test kitchen a couple of times a week to develop new concepts and shows, as well as for tastings.
We have upcoming projects tied to America’s 250th anniversary, so I’m keeping an eye on how those stories are coming together. Recently, I participated in a new show we’re calling Lowkey Delicious, where we test new snacks and products.
On another day, I review our print products, going through each layout. I used to be an art director and page designer, so I care deeply about aesthetics and how visuals tell a story.
Sometimes I grab lunch at my desk
Condé has an incredible cafeteria, so I’ll often have soup or a salad there. Other days, I’ll step out for a walk around the office and pick up a Sweetgreen salad.
I then have another slate of afternoon meetings. I try to be my team’s biggest cheerleader. In every meeting, I start with wins. From there, we move into brainstorming, then pressure-test ideas through discussion and editing, and finally into execution.
I spend at least an hour a day editing stories, and I try to read everything that comes across the brand to make sure the content meets our standards and answers the questions a brand like Bon Appétit should be answering about how food and drink shape society.
I dine out about three times a week
Recently, I met chef Alberto Landgraf, whose new book, “Oteque,” is out. We went to dinner at Atomix, one of the best restaurants in the world. I’m constantly scouting new restaurants and bars, so some nights it’s a cocktail stop followed by dinner.
If I’m having a 15-course meal, I’ll fast during the day. The next day, I make sure to balance it out with something active, like going to the ice rink or jumping rope. If it’s doable, I’ll also try to walk home from the restaurant.
My favorite NYC restaurants are in the sixth borough: Philadelphia, where I worked for three years. I recommend Honeysuckle, Provenance, and Kalaya. NYC favorites include Le B, Kabawa, and the Clemente Bar.
Every New Yorker should have dinner at Eleven Madison Park. Le Bernardin is best for lunch. Their sister wine bar, Sohm Bar, is where I go after a show for a duck salad, fries, and whatever Aldo Sohm is pouring.
I usually get home before 7 p.m.
I cook at home if I’m not eating out. I have a bit of a quirk: I don’t really like leftovers, so I make just enough for one meal. It might be a big salad or braised vegetables.
I don’t cook much meat. If I have the time, I’ll make pasta with a homemade sauce.
I always have bubbles
I recommend Ruinart for gift bottles, and I love the Wyfold Brut in our BA Wine collection for everyday drinking. At restaurants, I order Krug.
I’ll often pour myself a glass of Champagne while I’m cooking, especially if I’m making French onion soup or braising. I’ll use whatever I’m drinking in the dish, adding a splash to a sauce or using it to deglaze.
I also love desserts, and because of some food allergies, I tend to make them myself, whether it’s baked goods, ice cream, or another treat. I think baking is relaxing.
I’m a pie person. Each week, I make a pie, a quiche, a galette, or a tart. I make all my pastry from scratch and freeze it so I can drop in some crème anglaise or lemon curd as soon as the craving hits. I might also make puff pastry, croissants, and madeleines if I’m hosting a brunch or party.
I watch 90s sitcoms to wind down
I’ve been rewatching A Different World, which reminds me of being in college. I also love spy shows, like old episodes of Miami Vice.
I’m rewatching Scandal, though it’s so intense it can feel almost too real. Sometimes, I’ll put on Friends in French to keep my language skills sharp.
I try to go to bed early, usually before 11, to maintain good sleep hygiene
I start winding down around 10, and if I catch myself falling asleep on the couch, it’s time to get up and go to bed.
Sometimes I’ll wake up around 3 a.m. and stay up for a few hours if my mind is racing. I’ll spend the time thinking about how to handle a story, a better headline, or a concept for a new cover. I’ll jot a few notes on my phone and address them first thing in the morning, since some of my best ideas tend to come in the middle of the night.
I cook on weekends, often making desserts. I like to make pasta from scratch on Sundays.
