Christopher Kimball is a culinary expert who is always on the go. His Milk Street enterprise broadcasts shows and offers cookbooks and magazines. He has recently come out with Henckels International knives and Kuhn Rikon kitchen tools with a cookware line following. His presence has been consistent on the air and in print since he launched Cook’s Magazine in 1980. America’s Test Kitchen followed prior to the creation of Milk Street. The corresponding magazine has in excess of 150,000 paid readers for every issue. The first season appeared on PBS and new episodes are expected in the fall.
The cookbook was released last fall. The Boston Milk Street Cooking School has already hosted over 200 events. There is no doubt Christopher Kimball found his niche with Milk Street. His programs, articles and recipes use cooking methods, spices and ingredients American cooks have embraced such as tahini. He believes in giving people something unique and not available anywhere else. He stated he is lucky to spend his time doing what he loves. He attributes his success to cooking differently. This led to a brand people love and they want to be included. He provides people with the opportunity to change the way they cook with recipes from across the globe.
Once Christopher Kimball realized he discovered a different way to cook, the proposition became real. By cooking in a similar manner as other cultures, better food can be created with less work. He believes he must be included in every platform to be successful including television, print, radio and events. The information he shares is consistent and he believes in what he had chosen to do. He knows consumers are intelligent and recognize authenticity. He uses great care for everything pertaining to Milk Street. He is always genuine and passionate. Christopher Kimball is certain consistency is the key to success and longevity for his career and his life.
He chooses his products very carefully. Part of his website is actually a store. This made him a little nervous in the beginning. The result was the consumers loved the store because it provided them with only the best. The store is now seen as a service. He designs everything for the people. Christopher Kimball has been conducting ratings and testing for a long time. He has his dislikes and his likes, but has no comment regarding food processors. He has had ideas and wished someone would make them into a reality. He is not interested in endorsing anyone else’s products, unless they are connected to his operations in some fashion.
He has stated taking the Milk Street name just to throw it on an inexpensive set of non-stick skillets has no appeal. His days are all different, but he usually arrives at his office no later than 6:30 a.m. Every day begins as a complete mystery. He does not concern himself with the planning because he has people providing invaluable assistance with this aspect of the business. He just handles the work and manages to get everything done.