In this millennial age of job-hopping and the search for self-actualisation, the knowledge that I have been editor of epicure – the same job I have held for eight years and counting – usually elicits a surprised reaction and the occasional “why?” or “how do you do it?” questions at social gatherings.
To be honest, it’s not hard for the hours to turn into days, months and years. My team and I can be simultaneously Whatsapping newsmakers, replying emails from publicists, interviewing top chefs flying into town for guest stints, poring through layouts, editing a behind-the-scenes video, uploading stories on our digital platforms, planning the next event – all while keeping our eyes peeled for the next breaking story. We brainstorm ideas over copious cups of coffee (deadlines!), in the taxi while en route to the next tasting, and yes, through more Whatsapp messages. There is always something to do and never quite enough waking hours to complete it.
epicure has certainly come a long way since the first issue in April 2010 and the success and awards we have garnered are the combined efforts of every editorial, sales, marketing and circulation staff, past and present, as well as the support of our readers. We aim to be a chronicler of F&B developments in the region, where we are read by epicureans, chefs, restaurateurs and more. Even as the world around us gets bigger or smaller (depending on how you see it) through culinary globalisation, we remain steadfast in our mission to deliver thoughtful, timely news through our multiple platforms (follow us on Facebook and Instagram at @epicureasia).
They say if a friendship lasts more than seven years, it’ll last a lifetime. We’ve hit eight and hope you’ll continue to regard epicure as an indispensable companion for all your dining and culinary needs. Join us for the next big eight, won’t you?