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Chefs Weigh In: The Pros and Cons of Joining Twitter

Cookwork Perspective:  Being involved in social media isn't for everyone.  See which, if any, of the 6 chefs interviewed you agree with most.

Chefs Weigh In: The Pros and Cons of Joining Twitter

In recent years, a whole bunch of chefs have embraced Twitter. They're sharing photos of dishes, engaging in professional and playful back-and-forths, and commenting on what's going on in the world of food. We asked six chefs across the country — five who are on Twitter and one who is not — to comment on the pros and cons of using the platform.

Here, now, Jenn Louis (Lincoln Restaurant, Portland), Bill Corbett (Absinthe, San Francisco), Scott Anderson (Elements, Princeton), Brooks Headley (Del Posto, New York),Kevin Sbraga (Sbraga, Philadelphia), and Suzanne Goin (AOC, Los Angeles) take on the question.


christian watson

christian watson
Jul 27, 2012 12:52 CDT

I see tweeting as a great behind the scenes & live action update for events.  I think that it is handy to follow or lead a stream that allows others (even people outside of my person network) tune into something special.  As a chef, I find that my fan-base can get a huge boost or in some cases extreme criticism from tweeting.  Regardless it is an effective tool for reaching guest, friends, and possible investors on the road to discovering "me".

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