Karen Berner, Food Editor, photo courtesy of Gloria Dawson

There are very few people I know whose career paths have moved in a straight line. The real constant is how they have matched and used their innate skills with their passion and possibility. I find these people the most interesting, don’t you? Take Karen Berner, for instance.

Karen is a successful food editor of websites and print, who combined a Fine Arts degree, an editor’s eye for accuracy, and a former IBM technical writer’s ability to communicate clearly and concisely. And, she changed careers to pursue her passion for food. Here, below, in her own words, is Karen’s recipe for success:

My path to the food-editorial world was somewhat unconventional. A career-changer at 37, I decided to pursue my secret dream of becoming a professional chef by enrolling at the Culinary Institute of America (CIA). But once there, I quickly realized there were many other interesting careers related to food outside of a restaurant kitchen.

My initial thoughts of happily toiling away behind the line changed when I was given the opportunity to do studio and test kitchen work for a food website geared to both professional chefs and cooking enthusiasts. It was the perfect fit; I’d be intimately involved with food, but this type of work would also tap into my creative side, one I still like to nurture every day.

Culinary Institute of America

My beginnings in the food world were humble. I started out working part-time in the CIA cookbook department, dealing with recipes for every cuisine under the sun. This job quickly led to producing food content and recipes in a test kitchen for a website. Here, I further honed my recipe development and editing skills as well as food-styling and photography abilities.

Working at a website, you’re often called on to wear many hats. So, I soon took on the responsibility of interviewing celebrity chefs. I’m sure their insights and contributions inspire many a student and food lover to follow their culinary path, myself included.

I later was able to transfer my skills to print media, working on the well-regarded Art Culinaire magazine for professional chefs. I essentially was doing the same work I handled for the website but took on more writing assignments. I also learned the tools necessary for putting a magazine together, including dealing with the pressures of deadlines and scheduling. My experience interviewing chefs came in handy; I was able to contribute to the popularity of the magazine while feeding the growing appetite for the inside scoop on celebrity and up-and-coming chefs.

I’d like to think that everything I’ve done up to now – writing, website work, technology knowledge, line cooking, recipe testing, teaching, and even experience as a private chef – has ultimately contributed to what I do today and aspire to do tomorrow.

Many have asked me what skills have made me a successful food editor. I think this can be boiled down to seven:

1. Keeping on top of food trends that you know will interest your readers.
2. Being able to purpose recipe and content that’s useful, approachable, friendly, and will appeal to a mass audience.
3. Strong writing and editing skills, and the ability to adapt to a magazine, cookbook, or a website’s established voice, tone, and style. (Think Martha Stewart vs. Rachael Ray.)
4. Strong management and organizational skills.
5. Great contacts in the food industry.
6. Solid recipe writing skills and the ability to edit ornery recipes when they’re problematic.
7. Being able to look at a recipe and troubleshoot what might be wrong with it before you’ve had the chance to test it.

Experience is key and critical to success, but it’s not always enough to land your dream job. Networking (whether via the latest social media venues or simply by getting out there and shaking a few hands) and perseverance are just as important.

Although I’ve worked in many parts of the food industry, I’m most comfortable in a kitchen, where I’m developing and testing recipes, whether for magazines, websites, or cookbooks. Having a solid recipe and ingredient base knowledge opens many a door. Why, I’ve even judged the famous Pillsbury Bake-Off baking contest. What a hoot!

I’ve also had the opportunity to teach the fundamentals of cooking to food enthusiasts and found this to be extremely rewarding.

I’m happy to share that after many years in the industry I still enjoy what I do — it’s challenging.  It’s never the same from day to day, and I get paid to eat. Not too shabby.

But it is important to keep growing, to keep dreaming up the next adventure. If I have my way, my next food adventure will be working on a TV show as part of a culinary production team. I think my test kitchen, food-styling, food photography, management, directing and editing skills will be a value add to the production.

If you’d like to contact Karen, you can reach her at kbern57@hotmail.com.

Courtesy of monicabhide.com

David Leite of Leite’s Culinaria asked several food editors what kind of writing they were looking for. With his permission, I’ll quote the answers he received.

John Willoughby of the New York Times (and formerly of Gourmet magazine) said, “What we’re all looking for is unusual new ideas. You can only find those by having a lot of food experiences, from cooking at home to traveling to Asia, and by reading —though not necessarily in the food field. I found my first food idea, about the diet of the Pima Indians, in an AIDS journal. So read everything.”

Pamela Kaufman of Food & Wine responded, “If you don’t have a lot of clips or food experience, start small. Write restaurant reviews for your local paper, write for a web site or start your own. Also, be an attentive reader — and eater.”

Margot True of Saveur suggested,”It’s very acceptable to send a spec piece, which is another avenue to take if a writer doesn’t have clips. If you’re interested in our front-of-the-book section, “Saveur Fare,” it’s easier if you write the piece and send it in. It gives our editors an idea of how well you understand that section.”

Victoria von Biel of Bon Appetit said, “We have a distinct split between editorial and recipe development. I don’t necessarily look for formal culinary training. But while you don’t need to be a trained chef, you do need to have a passion for this. Read the magazines, read the cookbooks and immerse yourself in the subject matter. It will show in your writing. I’m also a big believer in continuing education. Take cooking classes — and writing classes.”

As you see, these editors are looking for writers, who know what they are talking about.

You can’t fake it. But, in my opinion, this doesn’t mean you have a spend a fortune getting a degree in journalism and then occupy the next three years immersed in a professional culinary school.

R.W. Johnny Apple

The late R.W. “Johnny” Apple was a New York Times foreign correspondent who loved eating and drinking and became a prolific food writer. Like many successful writers he traveled extensively and had plenty to say.

You don’t have to follow any one else’s example, you can stay at home and, like Andy Rooney, simply comment on the passing scene. His ability to do this is unrivaled because he has nailed the profile of the CBS 60 Minutes viewer.

On a personal note, there are times when even the best of us total miss the mark in knowing our audience. Even moi! For several years, I was the keynote speaker at the annual IACP (International Association of Culinary Professionals) Conferences. My talks were given at the end of lunch when the members were, (not to put too fine a point on it), — fairly sloshed, having suffered the lengthy and totally boring business session during which vast quantities of wine had been consumed. I delighted in poking fun at the food establishment in general and Martha the Magnificent in particular. It was a wonderfully receptive, though undeniably, tipsy audience.

One year I decided instead to talk about world hunger… Julia Child was seated at the head table. When I had finished, she said, “Irena dear, That was the boringest speech I’ve ever heard.” She was right of course. Wrong topic. Wrong time. Wrong audience.

More about honing your own unique voice and the right audience for your words next Wednesday.

Correction to Post Above:

I was remiss in not pointing out the article to which I refer was published in Writer’s Digest in 2004. This was an excellent review, and I believe the information to be as current and useful today as it was then. I should also add that Cara De Silva emailed to say “Margo True has been at Sunset Magazine for a long time now.”