ORLANDO, Fla.--(BUSINESS WIRE)--Sep 11, 2023--

Fashion lovers can now live out their Devil Wears Prada dream (or “nightmare”), as Vogue is hiring an assistant to none other than Anna Wintour. This week, Vogue publisher Condé Nast posted a job listing for Assistant to the Editor in Chief of American Vogue and Global Chief Content Officer in New York City. Much like Anna Hathaway’s character Andy Sachs in the 2006 film The Devil Wears Prada, Vogue is looking for a candidate to assist with coordinating meetings, managing events and engagements, and overseeing the overall flow of communication and information that comes in and out of Anna Wintour’s office. The ideal candidate is extremely organised, deadline-oriented, and able to multitask in a fast-paced environment. Perhaps knowing the difference between turquoise, lapis, and cerulean wouldn’t hurt, or where to pick up an advanced copy of the seventh Harry Potter book. Minimum requirements include a college education, one to two years of work experience in administrative support, and strong writing skills. The salary range is $60,000 to $80,000. “This is a tremendous opportunity for an ambitious, business-savvy professional who is passionate about culture, fashion, digital media, and content,” the listing reads. Unsurprisingly, the new job listing sparked many comparisons to the beloved movie The Devil Wears Prada, in which Meryl Streep stars as Miranda Priestly – an intimidating magazine editor largely inspired by Anna Wintour. The 2006 film was adapted from a book of the same name by Wintour’s own former assistant, Lauren Weisberger. Since it was posted, many people have shared their reactions to the job listing by posting memes and iconic moments from the film. “A million girls would kill for this job!!!!” tweeted author Matt Ortile, along with a screenshot of the job posting. “Y’all didn’t watch The Devil Wears Prada?” one person asked. “This sounds like a nightmare actually,” another user said. “Does it come with the makeover from Stanley Tucci,” someone else joked. Meanwhile, others couldn’t help but point out the annual job salary, which ranged from $60,000 to $80,000 per year. Some people believed it was too low of a pay day, considering some of the tasks Anne Hathaway’s character had to do for her boss throughout the film, while others felt it was an unsustainable salary for living in New York City – where monthly rent has soared to record-high numbers. “Salary is a f***ing travesty for vogue they should be ashamed,” claimed one user. “u can’t afford to live in nyc based off of this salary alone”. “If Andrea Sachs was actually paid the $80k (and in 2006, no less), I’d understand her sticking with Miranda for so long,” said someone else. Another person wrote: “The salary range on this is *interesting* but speaks to who gets to occupy space in fashion – oftentimes a demo [demographic] who do not need to work for a living. In turn, the way that demo approaches work + their coworkers/office is……” Anna Wintour has served as Vogue editor-in-chief since 1988 and global chief content officer for Condé Nast since 2020. Lauren Weisberger, one of Wintour’s two assistants from 1999 to 2000, wrote the novel The Devil Wears Prada in 2003 based on her experience working at Vogue. However, it seems that the fashion giant has no recollection of the former personal assistant who wrote the famed novel. In Amy Odell’s 2022 book, Anna: The Biography, she claims that Wintour didn’t know which of her assistants could have written the 2003 fiction novel. “On May 21, 2002, Women’s Wear Daily reported that The Devil Wears Prada had sold to Doubleday for a reported $250,000. When Anna learned about the book, she said to [Laurie] Jones, ‘I cannot remember who that girl is,’” writes author Amy Odell. Odell also claimed that a friend of Wintour’s, William Norwich, said she “didn’t really didn’t care” about The Devil Wears Prada, even after it spent six months on The New York Times best-seller list. “‘I don’t think Anna is as interested in the cultural phenomenon that she is as the rest of us are,’ he said. “Anna has said to friends, ‘I’m so bored by me’. This is one reason she doesn’t plan to ever write a memoir. Norwich explained, ‘She doesn’t want to stop working to reflect,’” Odell writes. However, the author noted that Wintour did attend the premiere of the film adaptation dressed in Prada, alongside her daughter, Bee Shaffer. “Anna had a seat at the end of the row and, though she had a habit of dashing out of plays that bored her, watched the whole movie,” Odell wrote. “At one point, Bee turned to her and said, ‘Mom, they really got you.’” Read More ‘Worst one ever’: ‘Art world family’ sparks backlash with personal assistant job ad Anne Hathaway explains why The Devil Wears Prada wouldn’t work today Anne Hathaway responds to her ‘accidental’ Devil Wears Prada outfit at NYFW: ‘It was kind of nuts’ Vogue divides opinion with controversial job ad for Anna Wintour’s assistant Harry Potter star Miriam Margolyes makes British Vogue cover debut aged 82 Miriam Margolyes reveals the secret to her 54-year relationship

Make the most of all the season has to offer by chowing down on bell peppers, courgettes, cauliflower and asparagus across three wonderfully, light dishes that sing summer. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three seasonal dishes that make the most of your staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 9 cloves garlic 20g fresh ginger 30g fresh basil 4 red bell pepper 2 courgette 5 spring onions 200g asparagus 1 lemon 1 cauliflower 1 red chilli 5 spring onion 40g unsalted butter 150g mozzarella ball 300g crème fraîche 1 x 250g ciabatta 1 vegetable stock cube 2 tbsp miso paste ½ tsp ground cumin ½ tsp ground coriander seed 1 tbsp mild chilli powder 2 tbsp sesame seeds 10g pine nuts 400g tinned chopped tomatoes 400g tinned butter beans 250g microwave Puy lentils Olive oil Vegetable oil Sesame oil Red pepper soup with basil salsa If you can get your hands on Romano red peppers, give them a go – they will provide a little more sweetness. Serves: 2 Ingredients: 4 red bell pepper 4 cloves garlic 6 tbsp olive oil ½ ciabatta (1x 250g) 20g fresh basil 10g pine nuts 400g tinned chopped tomatoes 150g mozzarella ball Method: 1. Preheat: Preheat the oven to 180C. 2. Prep the peppers: Deseed and thinly slice 4 bell peppers, then peel and thinly slice 3 cloves of the garlic – we will use the other clove of garlic later. 3. Preheat the pan: Add 2 tbsp of the oil to a large saucepan and place it over a medium heat. 4. Fry the peppers and garlic: Once the oil begins to shimmer and loosen, tip in the peppers, garlic, and a pinch of salt. Fry for 12-15 minutes, stirring occasionally until soft and jammy. Get on with the rest of the dish in the next steps while you wait. 5. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Cut some of what remains into small 0.5cm cubes and rip the rest into bite-sized chunks. 6. Get ready to bake: Toss the small cubes with 1 tbsp of oil and a generous pinch of salt on a small baking tray. Spread everything out into an even layer on the tray. 7. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 8. Assemble the salsa: Add the leaves from 20g of basil to a measuring jug, along with 10g of pine nuts, 3 tbsp of oil, and a generous pinch of salt. 9. Blend the salsa: Blend until smooth and pesto-like, then give the hand blender a rinse – we will need it later. 10. Add the tomatoes: Once the peppers are ready, add 1 x 400g tin of tomatoes and a generous pinch of salt. 11. Add the bread and simmer: Add the ripped up chunks of bread from earlier (not the small cubes), and 150ml of water. Simmer for a further 5-7 minutes, until the bread starts to break up – this will thicken the soup. 12. Wash up: While you wait for the bread to break down, crack on with a bit of washing up. 13. Blend: Once the bread has broken down a bit, take the pan off the heat and blend until smooth. Season to taste with salt and pepper. 14. Serve: Divide 1 x 150g ball of mozzarella between 2 serving bowls, then ladle over the soup. Spoon over the basil salsa, scatter over the crispy ciabatta, and dive in! Summer stew with dukkah croutons We use ground spices but if time is on your side, try toasting whole spices and then blending them to amp up the flavours! Serves: 2 Ingredients: 2 courgette 5 spring onions 200g asparagus 2 cloves garlic 400g tinned butter beans 1 vegetable stock cube 1 tbsp miso paste 40g unsalted butter ½ ciabatta (1x 250g) ½ tsp ground cumin ½ tsp ground coriander seed 2 tbsp sesame seeds 3 tbsp vegetable oil 100g crème fraîche 10g fresh basil 1 lemon Method: 1. Preheat: Preheat the oven to 180C, this will be for the bread later. 2. Prep the veg: Cut 2 courgettes in half lengthways, then cut them crossways at 1cm intervals. Cut 5 spring onions in quarters crossways, then repeat with 200g of asparagus. Peel and finely grate 2 cloves of garlic. 3. Assemble the stew: Add the courgettes, spring onions, and garlic to a medium saucepan along with 1 undrained 400g tin of butter beans, 1 stock cube, 1 tbsp of miso, and 40g of butter. 4. Get the stew on: Add 400ml of water, then place the pan over a high heat. 5. Simmer: Once the stew comes up to a boil, reduce the heat to medium and simmer for 4-5 minutes, until the courgettes soften slightly. Get on with the rest of the dish in the next steps while you wait. 6. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Rip what remains into bite-sized chunks and add them to a medium baking tray. 7. Get ready to roast: Toss the bread with ½ tsp of cumin, ½ tsp of ground coriander seed, 2 tbsp of sesame seeds, 3 tbsp of oil, and a generous pinch of salt. Spread everything out into 1 even layer. 8. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 9. Add the asparagus: Once the courgettes have softened slightly, add the asparagus and simmer for a further 4-5 minutes, until the asparagus is soft but still has a slight bite. Crack on with a bit of washing up while you wait. 10. Season: Once the stew is ready, finely grate over the zest from 1 lemon, then season to taste with its juice and salt. 11. Serve: Divide the stew between bowls and spoon over 100g of crème fraîche. Finish with the leaves from 10g of basil and tuck in! Chilli roast cauliflower with ‘holy trinity’ lentils The “holy trinity” in this dish refers to a wonderful combination of spring onion, ginger and garlic that is often used throughout Chinese cookery. Serves: 2 Ingredients: 1 cauliflower 2 tbsp vegetable oil 1 tbsp mild chilli powder 200g crème fraîche 1 tbsp miso paste 5 spring onion 3 cloves garlic 20g fresh ginger 2 tbsp sesame oil 250g microwave Puy lentils 1 red chilli Method: 1. Preheat: Preheat the oven to 180C – this will be for the cauliflower later. 2. Prep the cauliflower: Cut the green leaves from 1 cauliflower, then use a small knife to cut small florets from the woody stalk in the centre. We won’t be using the stalk or the leaves for this recipe, but they work well in soups! 3. Get ready to roast: Toss the florets with 2 tbsp of vegetable oil, 1 tbsp of mild chilli powder, and a generous pinch of salt on a large baking tray. Ensure the florets are fully coated, then spread everything out into 1 even layer. 4. Roast: Roast in the oven for 20-25 minutes, until golden in places and soft throughout. Get on with the rest of the dish in the next steps while you wait. 5. Mix the creme fraiche and miso: Beat 200g of creme fraiche with 1 tbsp of miso paste in a small bowl and set aside – we will use this for garnish later. 6. Chop chop: Finely chop 5 spring onions, then peel and mince 3 cloves of garlic and 20g of ginger. 7. Preheat the pan: Add 2 tbsp of sesame oil to a large frying pan and place it over a medium-high heat. 8. Fry: Once the oil starts to shimmer and loosen, add the spring onions, garlic and ginger. Fry for 3-4 minutes, until fragrant and golden in places. 9. Add the lentils: Add 1 250g pouch of lentils to the pan and fry for a further 4-5 minutes, tossing regularly, until piping hot. Crack on with the rest of the dish in the next steps while you wait. 10. Prep the chilli: Thinly slice 1 red chilli – we will use this for garnish later. If you are still waiting for the lentils, now would be a great time to do a bit of washing up! 11. Serve: Spoon the miso creme fraiche onto plates and spread it out into large discs. Divide the lentils between the plates and add the roast cauliflower. Scatter over the red chilli and serve! In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home Four berry sweet recipes that go beyond strawberries and cream Can you whip up the perfect burger in just five minutes? These are the viral TikTok recipes you have to make this Father’s Day

Alpine driver Pierre Gasly admits the VAR farce surrounding Liverpool’s disallowed goal against Tottenham made him think of Abu Dhabi and the controversial end to the 2021 Formula 1 season. Luis Diaz’s goal was ruled out for offside in Liverpool’s 2-1 defeat at Tottenham on Saturday, despite replays showing the forward to be onside. The audio of the conversation between the VAR which resulted in the mistake was released on Tuesday, with Reds boss Jurgen Klopp then calling for the match to be replayed. Gasly, a PSG fan, could not resist having his own verdict on the matter and believed the situation is comparable to the 2021 Abu Dhabi Grand Prix, when Lewis Hamilton was cruelly denied an eighth world title in his battle with Max Verstappen after a controversial – and ultimately wrong – ruling by then race director Michael Masi to swing the race in Verstappen’s favour. “The Liverpool [situation] was a bit of a surprise and definitely a talking point of the weekend,” Gasly said, ahead of this weekend’s Qatar Grand Prix.. “We had a conversation last night and there were comments made about Abu Dhabi 2021. “It’s sport – referees also make mistakes. It’s tough to swallow when you’re on the wrong side of it. But it’s sport, even though it shouldn’t happen sometimes, it does.” Masi was later sacked as the race director following a review into the controversial ending to the 2021 season, when Verstappen overtook Hamilton on the final lap of the final race to win his first world title. As for Liverpool, despite Klopp’s unprecedented stance the Premier League insist a replay of the match will not happen. “Something like this never happened, so that is why I think a replay is the right thing to do,” Klopp said. “The audio didn’t change it at all. It is an obvious mistake. There should be solutions for that. The outcome should be a replay. But it probably won’t happen. “The argument against that would be it opens the gates. It is unprecedented. I’m used to wrong and difficult decisions, but something like this never happened.” On whether the club had asked – or would ask – the Premier League for a replay formally, Klopp added: “At this stage, we are still going through the information we have.” Read More Jurgen Klopp should know better — calling for replays sets a dangerous precedent Liverpool-Tottenham replay possible under Uefa rules loophole Liverpool boss Jurgen Klopp admits his call for Tottenham replay is unlikely Aston Martin boss reacts to Andretti’s bid to become 11th F1 team Daniel Ricciardo ruled out of Qatar Grand Prix Mercedes chief details ‘very ambitious targets’ for 2024 car

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