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.”

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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!

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I can’t quite remember how I met James Beard Broadcast Media Award Winner Sue Zelickson. Maybe it was an IACP (International Association of Culinary Professionals) conference of which we both have long been active members. But she has been a gracious and dear friend.

In fact, she has invited me to be part of the 15th Annual Minnesota Monthly Food & Wine Experience in Minneapolis this weekend. I can’t wait to see her.

Through the years, we have shared stories and triumphs as well an occasional drop of gin. We may have been having a noggin when I asked her how she became a food radio host and how she has continued to succeed. In her velvety radio voice, Sue Z began:

“To be part of the food universe as a radio reporter requires you to look at things fairly yet form your own opinions and be aware that your words can influence the decisions made by others. A food reporter must have an extensive knowledge of and interest in food as well as a genuine curiosity about the people who are involved in producing it.

Radio reporting is easier than being a TV reporter, as you don’t need to worry about looking like a fashion model. You do need a good voice, though, and you must be prepared to do your homework, checking facts and the background of guests. Having quick recall is essential and it is important to have a solid grounding on the subject in which you are reporting. You must enjoy eating all kinds of foods and preferably not have allergies, aversions, dietary restrictions, strong dislikes, or prejudices. Also, you must not argue with your guests about their views on controversial issues.

I learned how to be a radio host while on the job at WCCO AM/CBS Radio in Minneapolis, Minnesota, where I work with a program director and producer. We plan the programs together, deciding which guests to interview and preparing a list of questions.

Many guests want to promote their cookbooks or their product and arrive at the radio station with a prepared list of questions for the radio host to ask. I prefer to ask my own questions so I don’t get a canned answer. To keep the guest on his or her toes, it is important to develop your own style and separate yourself from all the other radio programs. The listeners want information that they can use, not just a lot of idle chatter.

After 20 years as a food reporter, I have learned to talk slowly, chew my food quietly, and choose my words carefully, while enjoying every bite and every experience along the way.”

After she was finished, I looked at her and smiled sweetly, then boldly asked if she could now write all this down. I wanted to share it in FOOD JOBS. She just laughed. Thankfully, Sue is not good at saying “no.”

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