Arthur Schwartz: The Food Maven Arthur Schwartz: The Food Maven
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Arthur Schwartz Resume

Newspapers and Magazines
1969 to 1979 – Assistant Food Editor, Long Island Newsday
Wrote features and recipe stories, created the “Feedback” column (questions and answers), laid out pages, edited copy of other writers, Queens restaurant critic
1979 to 1996 – Executive Food Editor, Restaurant and Food Critic, Columnist, NY Daily News
Created The News’ first food section, “Good Living”; supervised reporters and columnists, wrote weekly restaurant reviews, wrote a humor/opinion column called “The Schwartz Who Ate New York”
1984 to 1988 – Editor, Daily News Sunday’s People, weekly interview/night life magazine
1994 to 1996 -- New York Restaurant Critic, Travel-Holiday Magazine
2003 to 2006 – Restaurant critic, BKLYN Magazine
Freelance for many publications
Books
Better Times: How to Eat Better For Less, Dolphin Books, 1977
Cooking in a Small Kitchen, Little Brown, 1979
What To Cook When You Think There’s Nothing in the House To Eat, HarperCollins,
          1992, reissued 2000
Soup Suppers, HarperCollins, 1994
Naples At Table: Cooking in Campania, HarperCollins, 1998
Arthur Schwartz’s New York City Food: An Opinionated History with Legendary Recipes,
          Stewart, Tabori & Chang, 2004
Radio
1979 to 1987 – New York Daily News Bulldog Edition, contributor, WOR Radio
1988 – 1990 –Paul W. Smith Morning Show, WMCA Radio, Food and Restaurant Critic
1992 to 2004 – Food Talk with Arthur Schwartz, Talk Show Host, WOR Radio daily and
          WOR Network Sundays (national syndication)
1993 to 2004 – Saturday with Joan Hamburg and Arthur Schwartz – lifestyle program
Many guest appearances on many public and commercial radio programs across the U.S.
Television
1988 –Restaurant Critic, Good Day New York, Fox 5
2002 and 2003 – Cooking segments, RAI International (Italian Public TV)
2004 – Produced and appeared in Streets of New York (Japanese Public TV): 30-minute
          program on hot dogs in New York City – history and present-day
Guest appearances
on Food Network, Regis and Kathy Lee (ABC), Good Morning America (ABC), Today (NBC), Home Cooking (PBS), Master Class at Johnson and Wales (PBS), and many more
Lectures
Museum of the City of New York – “Food and Ethnic Identity”
Columbia Business School – “The Business of Food”
New York Culinary Historians – “History of Food in New York City”
92nd Street Y – Several appearances and panels, various food history and contemporary subjects
Brooklyn Public Library (Central Branch Special Programs) – “History of Food in New
York” and “Italian Food in New York City”
Montclair Continuing Education – “History of Food in New York City”
Port Washington Public Library, Long Island – “Southern Italian Food and the Immigrant
          Experience: How Italian Became Italian-American,” and “History of Food in
          New York City”
Stony Brook University, Long Island – “History of Food in New York City”
Princeton Club – “History of Food in New York City”
Yale Club – “New York City Restaurant Culture”
Century Club – “History of Food in New York City”
For various organizations, at various venues -- “How to Get Yourself a Great Restaurant
          Meal,” and “Why Jews Love Food”
Teaching
Culinary Institute of America (Hyde Park, NY) graduate program: guest lecturer, “Cucina
          e Cultura” (Italian culture and cuisine)
Culinary Institute of America, Greystone Graduate Campus, Napa Valley, CA: guest faculty on
          “Food Writing” and “Food on Radio”
New School University – “Food Writing”
New York City Technical College – guest lecturer, various subjects
Recreational cooking classes at all local cooking schools, including:
Institute for Culinary Education (ICE), formerly Peter Kump Cooking School
Kings Supermarket Cooking Studio (Short Hills, Bedminster, Verona, and
Hillsdale, New Jersey)
A La Carte, Lynbrook, Long Island
Classic Thyme, Westfield, New Jersey
The Silo, New Milford, Connecticut
Chef Central, Paramus, New Jersey and Hartsdale, New York
Sur La Table, Manhasset, Long Island
Bloomingdale’s, Macy’s, Chef Central, Williams-Sonoma and many other stores
Cook At Seliano – my own cooking school in Paestum, Italy, just south of Naples
          (four times a year, 2001 to present)
Awards
Excellence in Electronic Media, 1998, International Association of Culinary
          Professionals (IACP), for work in radio
Best Cookbook, American subject, 2004, IACP, for Arthur Schwartz’s New York City Food
Cookbook of the Year, 2004, IACP, for Arthur Schwartz’s New York City Food
All the cookbooks, starting with What To Cook … were nominated for either or both the
          IACP Award or James Beard Awards
Cooking Teacher of the Year, 1996, New York Association of Cooking Teachers
Naples (Italy) Chamber of Commerce/ Italy-America Chamber of Commerce – honored
          for contribution to promoting Naples and region of Campania, 2004
New York City Hall honors for contribution to Italian-American cultural education, 2000
Education
James Madison High School, Brooklyn, 1964
University of Maryland, BS in Journalism and American Studies, 1968
Brooklyn College, Masters program in American Studies (no degree), 1968 to 1970
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