Spider alumni work their way up to some of the coolest jobs after graduating from Richmond.

Take Dan Souza, ’04. He just was named editor in chief for Cook’s Illustrated, one of the country’s top magazines for cooking enthusiasts. Over 25 years, they’ve been known for being ad-free and serving up foolproof recipes and detailed explanations of cooking techniques.

Since graduating with a degree in business, Souza has been busy cooking for top restaurants in New York, Boston, and Hungary. He graduated top of his class from the Culinary Institute of America, and he’s quickly becoming a household name for cooking enthusiasts.

But he didn’t just want to be a top chef. His ambition has been motivated by an intellectual curiosity.

"I came to the test kitchen because I wanted to dig deeper into food and cooking and understand why and how recipes worked," Souza told America’s Test Kitchen, the half-hour cooking show on television where he’s worked since 2008. "I fell in love with the test kitchen's methodology and have dedicated the last decade of my life to honing my own meticulous, analytical approach to cooking.”

At America’s Test Kitchen, he’s created and tested hundreds of recipes for the show and Cook’s Illustrated. Souza’s become their on-air expert behind the science of serving up delicious dishes.

And Souza has more than just culinary bonafides. He also is a champion storyteller for the Moth Radio Hour, a Peabody Award-winning radio program.

Bravo, Dan! Come back to campus and teach us a few things soon!