Ever since I read Toby Young’s “How To Lose Friends and Alienate People,” I have been obsessed with the Conde Nast culture. His memoir doesn’t exactly compliment the publishing powerhouse (he calls the people who work there “Conde Nasties”), but it gives access to the glamorous and sometimes ridiculous practices that go inside the building that produces Vogue, Vanity Fair, GQ, Glamour and The New Yorker, to name a few.
Today, the 20 students in the New York Program toured some of the Conde Nast building (including a lunch in their much-talked-about cafeteria), and met with editors at Gourmet magazine. As I waited in the lobby for our entire group to arrive, I spotted at least three stick-thin models, men in suits, and leggy ladies who, no doubt, came down from the offices of Anna Wintour’s (ahhh!) Vogue.
Travel Editor Bill Sertl of Gourmet led us up to the most extraordingary area of the building (besides the clothing closet at Vogue), the cafeteria. Bill confirmed rumors that S.I.Newhouse, the patriarch of Conde Nast, forbids garlic to be served in any dish of the super-swank cafeteria simply because he doesn’t like it. (I’ve also heard unconfirmed rumors that good ole’ S.I. equipped his office with special airways and purification systems so that he can smoke cigars in his office. Smoking is prohibited in the rest of the building.) S.I.must have liked glazed salmon and fresh mozzarella, two of the ingredients in my super-posh Conde Nast salad. There definitely was no garlic. The dining area is filled with plush circular booths that can divide the Vogue-rs from the Self-ers from the GQ-ers. Let’s just say it was no Plaza 900.
And Conde Nast? Well, it’s no Columbia Missourian. However, I was very impressed with much of their editorial policies regarding press trips. For instance, Bill explained that each trip a writer makes is paid for by Conde Nast, not the host of the stay. It’s funny to hear this coming from the same publisher that used to include Tina Brown’s apartment rent in her paycheck, but Gourmet seems to take every step to assure there’s no funny business in the editorial department. Of course, Conde Nast can afford to send Bill on $18,000 trips to rate hotels, restaurants and write about them later.
And that’s only one reason why I would give my right arm to work at Conde Nast. Well, the cafeteria doesn’t hurt, either.
