Culinary arts training could help you understand the inner world of the food industry as an alternative, if finishing high school or college isn’t of interest to you. [1] X Research source
Take culinary classes to familiarize yourself with different dishes and cooking terms. If your school offers a minor in culinary arts, you might consider adding it as a resume booster.
Ask your university publication if you can write a food column or local restaurant reviews.
Treat your internship like an actual job. You may feel like your work during the internship pales in comparison to the professionals, but you will have an impact on the organization you intern with. [3] X Research source
Gael Greene Sam Sifton Michael Bauer Jeffrey Steingarten Corby Kummer
Don’t refuse to review anything but a certain kind of food. Try everything and anything. After all, few food critics make it in the industry by reviewing only chicken nuggets, chocolate ice cream, and other “safe” foods.
Write with confidence and honesty. Being too kind or too critical of a restaurant will not benefit your readers. Avoid complicated restaurant jargon like “dropping the check” or complicated culinary terms. Using first-person (“I”) is considered bad form. Avoid mentioning yourself personally and focus on the restaurant. Second-person (“you”) is okay in small doses.
Start with local publications (like your city’s local magazine) and work your way up to more prestigious publications as you publish articles. Read the publication’s pitching guidelines (usually listed on their website) before you email them. This will let you know who to send the email to and how to organize your submission.
Continue doing freelance work on the side to bolster your resume and increase your writing visibility. Eventually, you may receive enough pitch acceptances to work full-time doing freelance work for different publications. Some writers prefer this to working full-time for a specific company because of the flexibility. Decide what lifestyle best fits you.
Memberships are calendar-based and available every January.
Although unnecessary, some food critics write under a pen name.
