Kitchen Intuition

Cookbook author Priya Krishna ’13 seeks a more inclusive food world.

The author of the hit cookbook Indian-ish (2019) is taking a stand. The government and French double-major recently left her position as a personality for the Bon Appetit Test Kitchen video series after lengthy contract negotiations for fairer pay proved fruitless. The brand is no stranger to controversy. In June Bon Appetit’s editor-in-chief stepped down because of a racist costume impersonation. Then staffers of color brought to light that they were paid far less than their white counterparts, especially at the Test Kitchen. 

Explaining why she had severed ties, Krishna says that although the Test Kitchen administration had promised more equitable compensation, contract negotiations made it clear “we were tokenized, used as props for white talent.” She says the decision to depart was difficult, but it was right for her. “I feel a renewed commitment to something that I’ve always been committed to, which is that I’m here to make the food world a more inclusive place.” 

Krishna has plenty on the horizon. While still a regular recipe contributor to Bon Appetit, the freelancer also contributes to The New York Times’ “Food” section and the Food Network. Krishna is also collaborating with David Chang—of Momofuku fame—on a new cookbook focused on cooking intuition—“a cookbook with no recipes,” she calls it.

Photo by Edlyn D’Souza

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