Comments on: So You Want My Job: Restaurant Critic

By: Gemma D Lou

Gemma D Lou — Mon, 09 Jul 2012 03:44:42 +0000

KrazyKitty1962 lol. It’s so true that internet has made it easier for anyone to make a review, but not everyone can write for a town paper, so I think people have more trust for Jesse.

I always imagined food critics as miserable so-and-so’s, but Jesse seems very level headed, and notes how her reviews may affect the restaurants. Though, if a restaurant is lack-lustre, not just in a matter of opinion, but in objectionable ways, such as poor service, slow service, hiding prices and stuff, people have a right to know.

Thanks for the post.

By: A6

A6 — Sun, 08 Jul 2012 22:22:58 +0000

@Jesse, thanks for the heads up. Ironically enough, my Journalism professor gave me the same advice about 5 years ago and I never looked back. I ended up doing something totally unrelated; started my own business and I’m now the Editor-at-large for an up and coming logo design company.

By: Jesse

Jesse — Tue, 03 Jul 2012 17:10:16 +0000

@A6 and @Danny Zawacki The most important thing is that I found a reason to talk to the publisher. Once she responded to my initial email, I pushed for an in-person coffee meeting, where I brought a bunch of story ideas and tried to bowl her over with my enthusiasm. I sensed this was a rare opportunity, and I hit it full-throttle.

I guess the most important takeaway is that you’ll need to know some editors if you want to make it in food writing (or any type of writing). Feel free to be pushy, and to use any connections you have. If you have a friend who knows an editor, ask for an introduction. When I first moved to San Francisco, I had zero local connections but a girl I used to work with (scooping ice cream) knew an assistant food editor here. I took that editor out for sushi and gave her the hard sell. She later assigned me my first San Francisco food story, about a chicken farm.

A lot of it is about confidence, creativity, and selling yourself, similar to many professions.

Also, not to be a downer, but here are a couple of gloomy pieces about the state of food criticism and general food writing today:
http://eater.com/archives/2012/06/13/across-the-nation-restaurant-critics-a-casualty-in-the-demise-of-newspapers.php

http://food52.com/blog/3195_advice_for_future_food_writers

By: JBarros

JBarros — Mon, 02 Jul 2012 11:28:02 +0000

Not the type of work I would I enjoy doing. Though, I used to be a chef and it’s interesting to see how critics secretly review your food.

By: kirk

kirk — Sun, 01 Jul 2012 02:30:19 +0000

This is one of the first “so you want my job” that I actually do want the job.

Id always assumed you needed someone in a newspaper or magazine to quit and free up the position. Ive been in too many fields where I had to wait for someone to die before I could apply.

By: Brad

Brad — Sun, 01 Jul 2012 01:34:29 +0000

That would be an interesting and fun job, I am sure a journalism degree is needed. As well as a vast knowledge of food and beverage and writing skills.

By: Hugh

Hugh — Sat, 30 Jun 2012 16:23:23 +0000

@ Matt…great, now that bloody jingle is going to be stuck in my head all weekend! You owe me a beer, buster!

By: Sof

Sof — Sat, 30 Jun 2012 15:29:28 +0000

I guess all you need is to be an expert in food, love writing about food and spend a lot of time sending article queries to related magazines. This I believe is the first step towards starting a food critic career.

By: Danny Zawacki

Danny Zawacki — Sat, 30 Jun 2012 05:14:03 +0000

I’m with @A6 on this one. How exactly do we start a career as a food critic? There aren’t always typos to find and editors willing to hire based on an email.

If you know how any other critics got into the game, I’d love to hear it.

By: Jonathan Blake Heely jr.

Jonathan Blake Heely jr. — Sat, 30 Jun 2012 04:08:38 +0000

“Not every meal is art, or important” is quite a good quote for a food critic. i’m sure if you reviewed Bear Grylls’ improvised survival food he’d say the same.