Beginning her editorial career in 1970, Jyl Benson worked with the New Orleans Times-Picayune and served as a regional reporter covering the southeastern United States for both the New York Times and Time magazine. She serves as a curator of community affairs for the Southern Food and Beverage Institute, as a columnist for Avenue magazine, as a roving reporter for the radio show Louisiana Eats!, and as a contributor to a number of print and online publications such as the New Orleans Advocate,Country Roads, and New Orleans Magazine.
In addition to her career as a journalist, Benson has worked as an independent publicist and marketing consultant since 1996 with a specialty in Louisiana culinary and hospitality oriented businesses. She has produced culinary demonstration stages, videos, and specialty cookbooks in conjunction with special events and trade shows and has successfully produced three cooking demonstration stages with thirty chefs at the New Orleans Home and Garden and New Orleans Home and Interior Design Shows.
Benson has authored a number of publications, including Galatoire’s Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant and numerous cultural, historical, and architectural guides to New Orleans. She was also the editor in chief of Louisiana Cookin’ magazine from 2009-2011 and was a co-founder and editor in chief of Louisiana Kitchen and Culture magazine.
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