Early Career: The New York Times

Sheraton’s skepticism, born partly of her experiences writing ad copy and magazine puff pieces, would prove crucial at her next job, writing on staff about food at The New York Times. Hired as a food writer at the end of 1975, she immediately made a name for herself with a blind tasting of hard liquors, comparing major brands with private labels; the fallout from this article was a substantial loss in ad revenue for the Times, but managing editor A. M. Rosenthal supported her. She became their full-time restaurant critic in August of 1976.