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Thursday, October 28, 2010VIP Reception 6:15PM, Program 7PM The Center Speakers Series is proud to present the Food Network’s Bob Tuschman and Cooks Illustrated’s John Willoughby in conversation with Bill GoldsteinFood, Culture & Style a new series will showcase the expanding role lgbt people have in shaping the American aesthetic in the areas of food, culture and style; most notably through television. About Bob TuschmanBob Tuschman serves as Senior Vice President, Programming and Production for Food Network, overseeing both the networks primetime and daytime schedules. In addition to over 40 series, he also oversees specials, stunts, development of both new series and talent, and scheduling. Tuschman has also helped to develop content for Food Networks ventures into VOD, Broadband and DVDs. He continues to oversee Food Networks in-house production unit and studio, producing more than 150 hours of programming per year. Among the top tier talent Tuschman has brought to the network are Rachael Ray, Giada De Laurentiis, Ina Garten, and Guy Fieri while helping to develop their highly successful programs (30 Minute Meals, Everyday Italian, Barefoot Contessa, and Diners, Drive-ins, and Dives respectively). Tuschman joined Food Network in 1998 as Executive Producer, overseeing In Food Today, one of the networks first series. In 1999, he was promoted to Vice President, Programming and Production where he played a key role in creating the highly-rated In the Kitchen cooking block airing on weekend mornings and daytime afternoons. Throughout his tenure, Tuschman has succeeded in lowering the median age of viewers and introducing new diverse talent to the network. About John Willoughby John Willoughby is Executive Editor, Magazines, for Boston Common Press, publishers of Cooks Illustrated and Cooks Country. He is also the author of a regular column, Power Ingredients, in the New York Times dining section. Prior to his present position, he was for nine years Executive Editor of Gourmet Magazine, and before that was for seven years the Executive Editor of Cooks Illustrated. John is also the co-author, with Chris Schlesinger, of seven cookbooks, including the James Beard Award-winning Thrill of the Grill. The two also wrote a monthly feature for the New York Times Dining section for six years, from 1984 through 2000. An accomplished teacher and lecturer, John appears frequently on television and radio to talk about food and cooking. He has also been a guest speaker at conferences both in the U.S. and in Europe, North Africa, and South America and has taught graduate-level courses in food writing at both Boston University and the Radcliffe Institute for Advanced Studies at Harvard University. About Bill GoldsteinBill Goldstein, former founding editor of the books site of The New York Times on the Web, also reviews books for Weekend Today in New York on NBC. He has written about books, authors, and the publishing industry for the Times and frequently interviews authors and moderates panel discussions for TimesTalks, the newspaper's public speaker series, as well as at Barnes & Noble. He completed his PhD in English at City University of New York Graduate Center this year. He teaches 17th Century English Literature at Hunter College and is working on a book, "The World Broke in Two: A Literary Chronicle of 1922," to be published by Henry Holt.
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