A day in the life of Adam Sachs

From barbecuing in a South African township with Ryan Reynolds to making waves with Silversea Cruises CEO, Barbara Muckermann, we chat with three-times James Beard Journalism award-winning food, lifestyle, and travel writer, Adam Sachs.

By TEAGAN WITHEROW

You’re an acclaimed food, lifestyle, and travel writer, how does it feel to have such an iconic reputation?

It’s a real privilege to get to do something you honestly love for a living. Making connections is what really interests me, whether it’s writing about food or creating experiences for others.

I really love that the days tend to be quite distinct. And I’ve always appreciated the strange variety that comes with being a magazine writer. One day you’re in the press room of a grand slam tennis tournament, another day you’re backstage at a fashion show in Milan. It’s a weird mix, but I wouldn’t have traded it.

You’re the director of Silversea Cruises’ tasty new culinary program, S.A.L.T., how did it all come about?

S.A.L.T. [Sea And Land Taste] grew out of conversations around the questions of what a program might look like that really connects travellers to the world through the lens of food, drink, and culinary culture. One lovely thing about S.A.L.T. is it’s really engineered to offer something to all of our guests. Even if you don’t see yourself as someone who’d be interested in taking a cooking class, there’s definitely still something for you.

I live in a not-too-hip neighbourhood of Brooklyn with my wife, our two kids, and one very sweet, very hyper dog. Other than work and juggling domestic duties, I spend a lot of time on highly-caffeinated walks around the city with my dog, meandering from dog park to farmer’s market, usually thinking about whatever I’m cooking next.

I am not trained in any way (and would be fired immediately from any professional kitchen), but I do absolutely love to cook. We have a woodburning grill in the hearth of our kitchen, so I’m particularly fascinated with all the things people do with fire around the world.

Impossible to narrow down! I get really excited for things that are a little more down to earth and made with real feelings. Some recent food travel highs include driving around the coast of Basque country with my family, learning to make blue corn gorditas in the countryside outside Mexico City, and going deep on pastry with [Sicilian chef] Corrado Assenza in Noto.