The head toque at Bonnier Corporation magazine Saveur talks about food anthropology, Top Chef Masters, and his current favorite New York City eats
James Oseland's career at Saveur started with a crab cake.
But not just any crab cake. It was a Maryland crab cake—a Maryland crab cake in Baltimore, to be precise, formed of local jumbo-lump crabmeat by the hands of a Charm City chef. James's parents grew up in Baltimore. A love of crab cakes was his birthright.
He sent a letter to the editors of Saveur with a few one-sentence pitches, including one about that famous Maryland dish. James's editors sensed there was a Saveur