BE a FOOD Fanatic – Food Critic- an unconventional, unexplored and lucrative career choice for today’s youth.

Alternative Careers | July 30, 2010 | Share

Do you have a passion for food that goes beyond just appetite? Is your selection of meal and good taste often complemented by fellow diners? Food is essential for living but living, essentially for food? If this is you then being a food critic is one exciting career opportunity that you can look at. At the outset, the job of a food critic may sound easy and almost like a hobby rather than profession- writing about food, like introducing a new arrival on the restaurant scene or a delicacy to the people can be both demanding and rewarding. It is essentially a very competitive job that includes globetrotting and excitingly new experiences as its rewards. The title of a food critic is quite contemporary as compared to the traditional ones such as Restaurant critic which suggests a specific sphere of work, primarily reviewing traditional restaurants dealing in safe and set menus, great nonetheless. A food writer can dabble in new restaurants with experimental cuisines, food festivals, bakeries and other sources of gastronomic delight.

What makes a Food Critic?

If one aspires to be a noted food critic it doesn’t suffice to have just the knowledge of a wide variety of food and wines- a flair for writing and a clear expression is extremely important. You can have the most sophisticated and discriminating palate but if your passion cannot be communicated in what you write, your career decision will not seem right. It would help if you have a degree in English or Journalism and have a prior experience in writing articles on food and the arts to achieve a fluency in your writing. One also has to have a knowhow of restaurant business as it is the major field of operation for a food critic. A degree in Hotel Management is ideal for this purpose but knowledge of what goes on behind the plush settings and in the kitchen can also be gained through working in a restaurant and observing things closely. Owning or Co owning a restaurant can be a very practical approach to be a food critic

Develop Your Palate and Understanding

To be a food critic, one must have a very adventurous disposition when it comes to their palate. One must constantly try to expand their curiosity and be prepared to try any kind of food and drink. This job is undeniably incredible as one has to constantly come out of their comfort zone of taste and discover something new and off beat. It takes a brave heart to undertake an unusual and unheard of experience in taste. No matter how foreign or strange a thing may sound one must be ready to try it without much hesitation. Your palate is the most important thing in this job and it is necessary to constantly train it to be able to detect the subtle nuances of flavours and seasoning of the food.
One needs to be very dedicated to be successful as a food writer. It’s an ever evolving field and to be updated with the latest in the culinary knowledge it takes a lot of patience and efforts. It is an obsessive endeavor to look for new food trends and ideas, no matter how obscure. You must travel across the globe attending various food and wine festivals, workshops and the latest Gourmet tours. You should also know how to cook to be able to appreciate the works of the chefs .One needs to be very persevering and also delve into the history and culture of a cuisine to attain a depth in their understanding.

Look up for Inspiration but lie low

An aspiring food critic needs to be aware of the works of eminent names in the trade like A.A. Gill, M.F.K Fisher, Elizabeth David and a much known face in India- Vir Sanghvi. While taking an idea of how to go about the work one needs to find their own voice as well and not just copy the master connoisseurs. It would be a good idea to read cookery books and watch shows of various cuisines. You must also pay attention to the non food items like the ambience and décor because they add to or take away from the holistic experience of the food. It is necessary to be passionate about your work because it comes across to the readers who will be looking for your work to make an informed choice about a quality restaurant, food festival or wine. One must not make the nature of their job obvious as it will inadvertently lead to a skewed perception by you resulting from the unusual attention bestowed upon you. It helps to keep a low profile as you want normal people to agree with your review and not VIPs who receive first class treatment and service any way.

Education, Scope and Salary

A degree may not be necessary in becoming a food critic but it is imperative to have a strong writing and reporting skills to convey expertise to the readers. A lot of food critics have masters in English or journalism for this very reason. But if you enjoy writing otherwise just make a profile of at least 35-40 articles that you have written on food and wines and give it a shot. An internship with a newspaper or magazine will help a lot in this case. A degree in hotel management will give you a thorough knowledge of all culinary operations, but this can also be attained by working at a restaurant and keenly observing the operations.
Most food critics work as freelancers but many are employed in magazines dealing especially in food and wine or also in newspapers and general magazines. They also work in television media, in TV shows and also write content for culinary websites. The budget cuts in the print media have led to cost cut backs and many regular food feature sections have been scrapped but due to the increase in web publishing opportunities coupled with the popularity of food shows, the demand for food critics has gone up. The salaries depend upon the experience and expertise of the writer as well as on their specialization and geographical location. The starting salaries could range between $3000-9000 for online publishing and $40,000-50,000 for a newspaper or a magazine.

A Word of Caution

Being a food critic may seem to be a dream job as you can follow your passion and also lead a glamorous life, but there are many pitfalls in this career path as there are with any other. Since it is an unconventional option the scope and opportunities for it are limited, at least in India. When one starts out it is very tempting to try out various cuisines and dishes including desserts, this may possibly lead to gain in weight and that can be a health hazard. It would be better if you take your friends along on your job and try a spoonful or two from the various dishes that have been ordered. One must also be ready to face a backlash after a negative review the patrons will breathe down your neck to take back what you say. You must stick to your views with conviction as it will boost your credibility.

Being a food critic isn’t easy but it can be very exciting and definitely adventurous. So bring out your forks and pens and get started.

Purva Bhatnagar