Paul Hagopian
About Paul Hagopian
Editorial Assistant at Food Publication
Paul Hagopian currently holds the position of Editorial Assistant at a food-related publication. His role involves curating recipe roundups, conducting interviews with food professionals, and exploring his culinary passions, particularly in the area of oysters. Leveraging his extensive background in the culinary industry, Paul brings a unique perspective to his editorial responsibilities.
Background in Culinary Arts
Before transitioning to an editorial role, Paul Hagopian worked as a line cook. His hands-on experience in the kitchen has given him a deep understanding of the culinary arts. Throughout his career, Paul has had the opportunity to work with renowned chefs such as Stephanie Izard, Luke Venner, and Drew Keane. These experiences have significantly influenced his approach to both cooking and food journalism.
Expertise in Cooking and Food Curation
Paul Hagopian utilizes his cooking expertise to contribute to food curation and editorial projects. His responsibilities include creating detailed recipe roundups and conducting insightful interviews with food professionals. Paul's knowledge of the culinary field adds depth and authenticity to his curated content, particularly in specialized areas like oysters, which is one of his main passions.
Passion for Oysters and Hot Dogs
Paul Hagopian believes that there are two perfect foods: oysters and hot dogs. This belief is reflected in his work, where he frequently explores and highlights these foods. His passion for oysters, in particular, has led him to delve deeply into this area, both in his cooking and his editorial contributions. This focus allows him to share specialized knowledge and unique insights with his audience.