From ex-line cooks to former high-fashion talent bookers, the Bon Appétit staff has come from all walks. Each week, a different staffer will tell us about what they’re cooking, eating, and generally into right now. Today, it’s Test Kitchen manager Brad Leone. Want even more dispatches from our staff? Follow us on Instagram.
What I do at BA: I'm the test kitchen manager, which means I'm in charge of sourcing all of our ingredients and kitchen equipment. I also manage the budget, help out on photo shoots, and generally coordinate all the moving parts to keep our kitchen functional.
In a previous life, I was: A red-tailed hawk.
Essential kitchen tool: A knife.
The last thing I cooked at home: Corned beef and cabbage ramen.
Best restaurant dish I had recently: Fish ravioli in Italy at Locanda Martinelli. The chef is amazing, and super nice!
Favorite tried-and-true Bon Appétit recipe: Flaky Bread.
Next travel destination: Costa Rica.
I like my eggs: All ways, but the BA hard fry in olive oil is always solid.
3 Things I’m Into Right Now:
Surfing. It's the best thing I’ve ever been a part of. I've always had a deep connection with the ocean, and could never see myself landlocked.
Fishing, hunting, and crabbing are really big hobbies of mine. There's a real connection and respect between you and the food that you have to hunt and gather yourself. I feel most people are so disconnected from their food—I try to not be one of those people.
- I would really love to forge metal more. I love making knives and other metal tools, but at the moment I don’t have the setup to forge (yet!).
Follow Brad on Instagram. He eats a lot of ramen.