Thanks to blogging and social media apps like Instagram, everyone has the opportunity to become an amateur restaurant critic. But professional food reviewer jobs require more than a good appetite and a camera. You need to be a good writer who can analyze food and create an compelling story about a restaurant meal.
Typically, food critics visit a restaurant several times to sample different dishes at varying times of the day. Like other types of journalists, critics must pay attention to details and develop a story based on their observations. Any note-taking must be done in a way that doesn’t attract attention because critics traditionally keep their identity secret so that they will receive unbiased treatment, although that tradition is no longer observed at some publications. After finalizing his opinion, a critic will write a restaurant review that includes detailed descriptions of various dishes. Reviews may highlight a few dishes or may include a longer restaurant profile with information about the chef or owners.
Many newspapers have a dedicated column for reviews of local eateries and may even carry reviews of highly-rated national and international restaurants. These aren’t the only places that food critics work. They also write for food and travel magazines and websites. Dining guides like Michelin and Fodor’s also employ restaurant critics. Some reviewers specialize in the cuisine of a specific region, like Chinese or Mexican, while others focus on special cooking techniques, such as barbecue.
Most restaurant reviewers don’t accept free food from restaurants in order to maintain impartiality. Instead, a publication will reimburse a reviewer for a certain number of meals or may provide a corporate credit card to pay for meals up front. In addition to getting free food, professional reviewers are paid for their reviews. The amount paid per review varies, by the size of the publication, from pennies per word for a blog post to a dollar or more per word for larger publications.
Most restaurant reviewers don’t make enough to make their food writing their only source of income. According to top food critic Jay Rayner, who writes restaurant reviews for The Observer, aspiring reviewers should be prepared to supplement their restaurant review income with other types of writing, such as feature articles, books and media appearances. Rayner himself written several books and has appeared as a judge on the U.K. version of MasterChef.
There is no specific college degree for restaurant reviewers, but many come to the job with at least a bachelor’s degree in English, journalism or communications. For credibility, most publications expect a _food journalis_t to have knowledge about food and the restaurant industry, usually earned by working in a restaurant or food store. Completing a culinary arts program is another plus when it comes to becoming a food critic.
Most reviewers have proven they know how to consistently produce articles that attract reader attention and keep them reading. Some restaurant reviewers gain this experience by blogging about restaurants or writing freelance articles about food. Others gain experience writing about different topics. The late _Jonathan Gold, the first food critic to win a Pulitzer Priz_e, began his journalism career as a music critic for an alternative newspaper, before writing restaurant reviews for the Los Angeles times.
Most food reviewers would say that the most important skill for the job is the ability to write compelling copy, even beyond having an appreciation for good food. Being able to describe something intangible like the taste of a certain dish requires imagination, technical writing skills and an exceptional vocabulary. Since most food critics jobs don’t provide a full-time income and many critics supplement their income with other writing assignments, gaining experience in all types of journalism is probably the best way to prepare for the job restaurant food critic.
If you are wondering how to become a food critic, you aren't alone: Many people would love to be able to make a living writing about dining out. The reality is, however, that competition is fierce in this niche. Improving your food knowledge, developing strong writing skills and a willingness to promote yourself can improve your chances of being able to sell your writing to a publisher or grow a large blog following.
Strong writing skills are essential, and even good writers will benefit from developing an ongoing professional development plan. Here are some ideas for improving your skills:
Respected food critics do more than just offer their opinions on the foods they eat. They also have an understanding of cooking techniques, ingredients, and food cultures. Many supermarkets and specialty food stores offer free or low-cost cooking classes and seminars to non-culinary professionals. As you learn more about food, ethnic cuisines and preparation skills, you'll be better able to describe a restaurant's dishes to your readers.
Start your career as a food writer by specializing in a particular niche. This does not mean, that you have to only write about one type of food, but it does mean that you place some boundaries on what you write about. Here are some ideas:
Many food writers and critics get their start as bloggers. While this isn't your only option, it is an inexpensive and quick way to both get started and build an audience. It also provides you with content that you can refer publishers to when applying for a job or pitching a piece. Here are some tips for launching a blog:
If you want to publish your writing on other platforms, such as in print magazines, newspapers or foodie websites, you'll need to pitch your work, or yourself, to publishers. Here are some ideas for a successful pitch:
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How to become food critic
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