If you’re a foodie, becoming a food critic may sound like a dream job, but it’s a lot more work than just going to fancy restaurants. In our next report, TKN reporter Hannah gets a first hand look at what it takes to be a food critic. She sits down with teen food writer David Fishman for a meal at New York’s “Good Enough to Eat.” They sample everything from tacos to cupcakes and then deliver the verdict!
Here are some tips for any aspiring food critics.
Get an education
Receiving your high school diploma or GED and obtaining a bachelor’s degree in a field like creative writing, journalism, or communications can increase your chances of landing a job as a food critic. You can also attend a culinary arts school to expand your knowledge on foods and their many styles of preparation. For a more hands-on education, consider working the line at a restaurant you admire.
Do your research
Research the different expectations and needed skills of a food critic, and be sure to make yourself familiar with cooking terms and restaurant practices, as well as the restaurant industry as a whole. On your own time, try and taste different ingredients to expand your palette and make yourself more knowledgeable. In addition, look up other successful, top food critics and familiarize yourself with their work, as well as their career trajectory.
Obtain work experience
You may not obtain a full-time food writing job right out of the gate, but you can start applying for internships or entry-level positions to help get your feet wet. Reach out to good food critics and see if any of them are looking for a mentee, or if they’re willing to share some of their own advice. Alternatively, you can also try to become a freelance restaurant reviewer for different digital publications.
Put your own work out there
If you’re having trouble landing a food critic job at an existing publication or even becoming a freelancer, you can start your own food blog or website and post your own reviews there. However, even as a casual blogger, it’s important to keep a relatively low profile, as you are much more likely to get an objective view when restaurants don’t know you’re a critic.