To the general public, the role of a food critic may look enviable especially when one is getting paid to dine and wine in various establishments. Life as a food critic is not always a bed of roses. There are advantages and there are the disadvantages. Here are a few tips that will help you to become a reputed food critic.
- Do you possess some great writing skills? If you are a graduate from cooking school, you may have supplemented your knowledge by selecting business electives. Major in English or become a journalist. Try to write articles for a popular magazine or newspaper. All you have to do is complete a short course on creative writing or tips on becoming a food critic and this will take you on a career path of becoming a great freelance or paid food writer.
- Experience is essential when you plan to start out as a food critic. If you have completed your course from a prestigious cooking school build a list of references and credentials. Complete a few assignment and gain experience that will enhance your portfolio. Try out various restaurants that offer different price ranges even if it means attending dinners that are not so pricey.
- One has to know how to cook and get some culinary work experience before taking a course in food writing. Take a peek at the restaurant industry to learn how the cogs turn. Try to understand why customers return to certain restaurants often and study the trends that make certain foods more popular than others. Be curious and learn as much as you can when working a restaurant to know what goes on behind the scenes.
- As a freelance food critic, you should have your wits about you when you try out foods in a restaurant. Keep an eagle eye on the ambiance of the establishment and taste each morsel even if it does not appeal to your senses. Competition in this field is high and you should be able to earn a reputation as one of the best food critics that offers great freelance reviews. It is important to remember that “The chefs are not your friends, your audience, or your clients.” (Jason Sheehan, former dining critic for Seattle Weekly and Westword.)
- Try to source out publications that require reviews from freelance food critics. If you have landed yourself a job with a company you will automatically be covered for your gas and mileage expenses. You will be reimbursed for the meals that you order. If you are freelancing you can approach different publications and get them to pay for your expenses.
- A food critic has the power to make or break a restaurant with their candid views especially if they are well acclaimed in the food industry. Many consumers look forward to reading reviews from food critics before they go out wining and dining. Many restaurant owners are therefore in awe of food critics and will make an extra effort to floor them with their delectable cuisine if they are announced. Food critics therefore should remain anonymous when they are on the job as they have the responsibility of representing the dining experience with articulate truths. Remember that “Restauarateurs will be nice to you on the phone, then badmouth you when they hang up” (Jeff Ruby, dining critic for Chicago magazizne)
- A food critic has to be honest when tasting foods. It may sound like a glamorous position but there are many disadvantages. One is that if you are not in control you can end up gaining a lot of weight. The other is being truthful about the foods that you have tasted at particular restaurants. Have the confidence and gall to give honest reviews and give accurate descriptions of the food taste, quality and presentation. It is necessary to also review the cleanliness and service of the restaurant. If you are unable to come up with all these answers the first time you should pay another visit before you make that final assessment.
- Improve your tasting skills by learning to detect subtle and strong flavors and seasonings in food. You can train your palate to understand different types of cuisines even though they are foreign or strange. Be bold and adventurous and travel far and wide to taste foods from other continents. Make sure to give detailed and vivid descriptions of your impressions even though it may take a while.
- Increase your culinary vocabulary by learning about seasonings and sauces. Try to be a master chef when perfecting the art of cooking. By frequenting food festivals you can appreciate good foods and learn to identify the difference in tastes. Try to learn foreign languages and food terminologies when learning about different foods and styles of cooking. Learn the art of wine tasting and master the names of some of the best wines in the world.
- To improve your own style of writing, read books and reviews written by other chefs and food critics. Some of the writers such as Calvin Trillin, Robert Courtine and M.K Fisher have captivated consumers with their talent for making valid and vivid comments about some of the restaurants and foods that they have tasted.
- As a food critic you could come in for a lot of flak especially if you gave reviews of certain restaurants or types of food. Food critics that appear on TV shows and other public areas end up receiving quite a lot of hate mail. It is in your best interests to retain your anonymity and avoid being severely criticized by readers as well as restaurant owners. Your opinions should be justified with near accurate descriptions of the texture, color and aroma. Be objective and precise. Learn to appreciate cookbooks written by eminent chefs from different parts of the world.
- When you are in a restaurant “incognito”, do not draw attention to yourself by taking photos or jotting down points obviously. It is advisable to make mental images and observe the service and ambience. Order different types of dishes and taste each one. This is a good time to treat your friends to dinner and ask them their opinion of the foods as well. They can be honest and give you the right feedback. There are some days when you will be subject to food poisoning or you may end up gaining several pounds.
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