Remember Amanda Hesser’s sobering advice for aspiring food writers on Food52?
I can no longer responsibly recommend that you drop everything to try to become a food writer. Except for a very small group of people (some of whom are clinging to jobs at magazines that pay more than the magazines’ business models can actually afford), it’s nearly impossible to make a living as a food writer, and I think it’s only going to get worse.
Earlier today, Hesser manned a live chat with Good Food Jobs and offered more words of wisdom.
You’ll find Hesser’s thoughts on culinary school, getting your foot in the door at restaurants, and blogging. Also, some nice tips on what she looks for when hiring:
Q: What is the best way to get your foot in the door at a food website? A place like Food52?
A: The editors and interns we’ve hired tend to write us notes about why they’d like to work with us, and what they feel they can bring to the table. We look for people who are resourceful and willing to do new things, and who we can learn from. We have a scrappy, can-do ethos and want to surround ourselves with people who share this. We say to everyone we hire, from interns to tech developers that “Everyone here washes dishes.”
Via Good Food Jobs