How to Get a Job As a Food Critic

Many aspiring food critics envision a life sampling exotic cuisine, writing scathing reviews and indulging in the finest pastries. However, food critics must sample a wide variety of seemingly-unappetizing foods, including the heads of animals, raw fish and bitter herbs. If you remain undaunted by this challenge, you might consider pursuing this career.

Instructions

1. Learn how to cook. In order to critique something, you must be a master of it first. Enroll in cooking school and hone your knife-sharpening skills. Practice various cooking techniques like sauteing, broiling and basic vegetable prep work. Learn the subtle difference in the taste of seared or pan-fried tuna. Master the art of seasoning foods to perfection.

   Practice outside of the classroom as well. Begin by making meals from recipes and shift to concocting your own dishes.

   Immerse yourself in the study of wine, too. Learn which wines pair best with certain foods.

2. Polish your writing skills. Because publications hire food critics who are strong in that craft, attend all writing workshops you can. Enroll in a community college course in writing. Start a food blog online detailing your cooking and dining experiences.

   Develop an eye for detail, like the creases of the napkins, timeliness of service and the presentation of the food on the plate. Food critic Pete Lamb explains in a "Savannah Magazine" article that food critics observe quality of service in addition to cleanliness and décor.

3. Read the best food writers in the field. Subscribe to the publications you'd like to write for, like "Bon Appetite" magazine. Know the publication's styles and terminology used to describe food, such as “savory,” “flavor profiles” and “overtones.” Incorporate these terms into your own writing when appropriate.

4. Explore various cuisines. Develop a broad palate and sample different dishes. Former "St. Petersburg Times" food critic Chris Sherman explains that a food writer cannot choose where he dines, so he must be open to completely new experiences. Be willing to try different meats and sauces. Branch out of your comfort zone at every restaurant by ordering something new. Keep a small notepad with you to document your initial impressions of the meal.

5. Develop a portfolio. Write a rough draft of your dining experience directly after every meal while the experience is still fresh in your mind. Let it sit overnight and revisit the article to improve your grammar and style. Select the best pieces and have them critiqued by a group of other writers, be it on an Internet forum or a writer's workshop. File these fine-tuned pieces into your portfolio intended for submission and publication.

6. Submit your application to food publications. Apply for a job as a freelance writer to various newspapers, magazines and websites. Expect to start small by writing for smaller city newspapers. Build your reputation and writing skills in this time, and gradually work your way into the larger outlets.

Tips & Warnings

• Do not expect high pay for this job, even at one of the top positions in the country; Ruth Reichl, food critic for the "New York Times," mentions in her book, "Garlic and Sapphires," that her salary in 2006 was $82,000.

References

• "Tampabay.com: A Food Critic Reviews his Career”; Chris Sherman; December 2006
• "Savannah Magazine: Confessions of a Food Critic”; Pete Lamb; May/June 2008
• "Garlic and Sapphires: The Secret Life of a Critic in Disguise"; Ruth Reichl; 2006