Step Into My Office
A Day In The Life Of Bon Appétit’s Mr Adam Rapoport
Dining al desko with the food bible’s editor in chief, as he prepares his Thanksgiving issue
Mr Adam Rapoport’s taste does not exist in a vacuum, his influence is not limited to a peer group, a population demographic, or even a corner of Instagram. As the editor in chief of the premier food magazine in the US, Bon Appétit, as well as its sister site, Epicurious, Mr Rapoport’s ideas about dining (and the style in which it is done) have the potential to move the needle on a massive, mass-market scale – while still remaining relevant with the highbrow cooks and eaters in the food world’s bohemians.
Compare this to his decade-long run as style editor for GQ, when he was a veritable guru in the cooler corners of the #menswear internet and also regularly trotting out on Good Morning America to help the fashion civilians pick out a tie for a Father’s Day gift. Back then, Mr Rapoport’s particular passions for trim navy blazers, Stan Smiths and Oxford shirts helped raise the style bar for an entire generation of American men. And, in the time since he moved over to Bon Appétit, in 2010, he has covered the mushrooming world of celebrity chefs and surging democratisation of at-home kitchen skills (during one of the most challenging eras in publishing history, no less) with award-winning content in various media.
But it is not as if Mr Rapoport, 48, husband, father of a young teen, is running around to cool new restaurants every night, or trying out every recipe craze to light up the internet (he’s got people for that). His day-to-day workload is a great deal more zoomed-out: planning shoots that will run next year, voicing the popular Bon Appétit Foodcast, strategising events, brand affiliations. You know, the big, macro stuff.
In the day we spent with him at 1 World Trade Center in downtown Manhattan, Mr Rapoport did indeed dig into some headlines, edit some copy, coordinate with the award-winning social team, help pick out a Thanksgiving cover, and record a podcast, but he was quick to remind us that his job, and the job of any corner-office-creative-executive these days is vastly different than it used to be – and changing by the minute. We followed him around the various offices, and several floors, Bon Appétit occupies in the Condé Nast HQ to see how he manages it all, manages to do it all so stylishly, and still have time to get tacos.