Emma Laperruque
About Emma Laperruque
Emma Laperruque is a Food Editor at Food52, where she has worked since 2020. She has a background in culinary writing and recipe development, with previous roles at various food-related publications and organizations.
Work at Food52
Emma Laperruque serves as the Food Editor at Food52, a position she has held since 2020. In this role, she oversees the cross-testing program, ensuring the accuracy and quality of recipes. She also manages freelance development for the site's recipe content. Prior to her current role, she worked as a Food Writer and Recipe Developer at Food52 from 2018 to 2020 and contributed as a freelance writer from 2016 to 2017. Her contributions include producing the IACP award-winning column, Big Little Recipes.
Education and Expertise
Emma Laperruque studied at Hamilton College, where she completed an Interdisciplinary Major and earned a Bachelor of Arts (B.A.) from 2010 to 2014. Her educational background has equipped her with a diverse skill set applicable to food writing and culinary instruction. Additionally, she attended Millburn High School from 2006 to 2010, where she laid the foundation for her academic and professional pursuits.
Background
Emma Laperruque began her career in the culinary field with various internships, including positions at the Marcus Samuelsson Group and The Daily Meal in 2012 and 2013, respectively. She also worked as a Kitchen Intern at Basilico in 2012. Her experience expanded as she took on roles such as Columnist for Our State Magazine and Culinary Instructor at Southern Season from 2015 to 2017. She served as a restaurant critic for INDY Week from 2014 to 2017, further enhancing her expertise in food and writing.
Professional Experience
Emma Laperruque has held multiple editorial positions throughout her career. She worked as an Editorial Intern at Nylon Magazine in 2011 and later contributed to various food-related publications. Her roles have included freelance writing and recipe development at Food52, where she has significantly impacted the content and quality of recipes. Her experience in culinary instruction and restaurant criticism has further enriched her professional portfolio.