Executive food editor Kemp Minifie, a 30-year veteran at Gourmet, heads up the team of nine chefs who develop and test the 70 or so new recipes that appear in each month’s issue and on gourmet.com. A post-college job making omelets at Clyde’s, in Washington, D.C., inspired her to abandon thoughts of a career in art history to pursue cooking. She trained at La Varenne, in Paris, and over the years she has also studied with Madhur Jaffrey, Nina Simonds, Diana Kennedy, Giuliano Bugialli, and Susana Trilling. A passionate home cook, she is a staunch supporter of New York City’s Greenmarket, shopping there every week for her family of four.