It is hugely expensive to attend a conference, even a small conference. There is the cost of registration added to the air fare and hotel, as well as a hair do and even perhaps some smart new clothes. Then, there is the odd drink or two and maybe a lunch or dinner off site too. All these big bucks are spent with the vague hope something good will come of it.

Networking is the word that hovers on every lip. It is a good word, a good concept but one that may be interpreted in different ways.

Some people plan meetings for every second of every day. With furrowed brow, smart phones and a plethora of digital devices they race about “conducting business.”

I wish I were so organized. I have attended the IACP — International Association of Culinary Professionals — for 30 odd years, and I’ve never had a plan. I just wandered about talking to whoever happened to be nearby. I did carry a stack of business cards, just in case. I found this absolute lack of any sensible organization has worked wonderfully well.

Instead of making “connections,” I have made many lifelong friends. We’ve helped each other with our individual hopes and dreams and yes, business ventures too.

So my fond hope is that everyone attending the IACP  conference in Austin which begins today, will follow their own path and explore every fork in the road. There will be many delightful surprises along the way. And with a little bit of luck, be richly rewarded in ways you never anticipated.

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.”

Rick Barger's dog, Cody FOOD JOB: Truffle Taster

A funny thing just happened.

I wrote a little note on Facebook in which I said I was looking for some (any) information about unusual (or weird or interesting) FOOD JOBS.

Right away, I got a response from a friend who suggested a truffle taster. I wrote back, asking him if he knew anyone who tasted truffles. “Yes,” he said, “His dog, but he was open for the job.”

I promised to give him a “Woof” if I heard of anything.

He–”Rick” Barger–answered immediately by sending me a copy of his breathtakingly, brilliant CV (Curriculum Vita). I called him and introduced myself.

We had a super chat, and I suggested he send his resume to the CIA (Culinary Institute of America, Hyde Park) where I work. I noticed he belongs to the IACP (International Association of Culinary Professionals), and we plan now to meet there at the Conference in April in Portland. I’m hoping to he might give me some advice about how to market my FOOD  JOBS book to other culinary schools.

So, today, I say, Hooray for Facebook and Twitter and Google and all the great opportunities we have to network and shake hands and make new friends.

I feel so good, I’m going to make myself a bacon and egg sandwich with lots of ketchup!