kendrabail

I totally agree with the networking thing. Along with a well balanced educational life and work life (meaning, immersing yourself as much as you can in writing, cooking, food wine, travel etc...) don't forget to attend those writing conferences, join writer's groups, read and post like crazy here on egullet. There's an awesome food writer's conference held at the Greenbrier Resort in West Virginia every year. It's not cheap, but there are scholarships available. Get some more writing under your belt (since most, if not all, of the scholarships involve the submission of published clips) or save your pennies (lots of pennies!) and try to go, even if just one time. Note: this is a symposium for professional food writers, so it may not be something you will want to pursue until after you graduate, but attending this conference is something I would recommend pursuing shortly after graduation. You never know what may come out of it--and talk about internship opps! It was one of the best networking moves I ever made (got my first cookbook deal out it) and I learned so much about the various aspects of food writing from successful folks in the biz-- everything from journalism to professional editing to writing food-related memoirs--you name it. The conference is an excellent resource, especially if you want see how other's actually make a living in this crazy business.

Make mashed potatoes in the food processor. Remember that glue paste we all used in elementary school? Now add, a stick of butter, 1/2 cup heavy cream and some roasted garlic.

I would recommend adding as much writing intensive coursework into your literature curriculum as you can, especially nonfiction or journalism. It can be quite handy for future freelancing etc.... Also, see if you can take some classes where fellow students "evaluate" your work as a group--this will give you an idea of what it's like to work multiple editors! In addition, read, read, read and write, write, write on your own time. M.F.K. Fisher, Steingarten and Reichl are all good starts. Keep a journal. Start a web blog--whatever it takes to keep writing, so you don't get "cold". On the food front, take cooking classes (even recreational) cook at home, collect cookbooks and read them front to back (these are all things that I did). People who choose food writing as a career are usually food obsessed in some way, so find what interests you most (styles of cooking, regions etc...). Start exploring and see what interests you--maybe later on this will help you find a focus. For me, I went the writing route first--M.F.A. in creative nonfiction and then years of teaching writing. While I was doing this, I also went to cooking school, worked in many restaurants (hands on is best!) apprenticed with chefs in my area, catered, you name it. Simply immerse youself in both food and writing. Good luck!

Thanks so much. This has been VERY helpful. Glad to hear about all of the great opportunities in the North End since that is where we are staying--can't pass up great Italian food opps-- not much to be found where I live. Thanks again!

Hey everyone, My husband and I are visiting Boston for the first time in a couple of weeks. We have only two nights there and don't know where to begin when it comes to picking out places to eat. To get a real, non-tourist, taste of the city, I would love to hear everyone's suggestions? We would like to keep the meal under $100 bucks for the both of us if possible. We love great wines, all types of food, market hopping---the usual foodie stuff. We're literally open to just about anything. Where do the foodies, chefs, food writers and culinary prof. like to hang? Thanks!

Too bad about Kuba Kuba. For some odd reason, some servers in Richmond (I will mention no restaurants! hehe) treat you as if you owe them versus the other way around. As a former server (several years) tips are to be earned. Period. Too bad that attitude got in the way at Kuba Kuba since the food is always exceptional. I suppose this person was miffed at the end of the day when you didn't give a 20 percent tip (assuming you did so). I mean really... what's the difference between Sprite and water? Other than water is free and soda costs a buck, so in reality this person was doing you a favor The Accidental Chef

Okay, you guys know that I would be up for some kind of outing. I think a visit to the Farmer's Market On Sat. could be fun? Also, a short hour down the road are some amazing wineries and eateries. There are foodies out here. YES! My husband and I live to do this kind of stuff. Regrads to dscotts question for a night out sans kiddie plates...definitely still have to go with Kitchen Table or Stella's. Depends on what you're going for. KT is more romantic and quiet while Stella's is a bit more boisterous, but fun. Both are around the same price with Stellas being a bit more. Sounds like a fun night. Have blast!

Man, Dscott...you really hit the nail on the head with outdoor seating. I LOVE LOVE LOVE to sit outside and eat when it's nice (which is now!) but the choices are limited. Some fun places that I tend to frequent in no particular order are: Nacho Mama's (especially for Sunday brunch) Food is merely ok, but it's lively and fun. A great spot to go with a few friends, but go early cuz it gets packed. Rio Grande (at Stony Point) Yes, it is a chain, but you know what? It is a blast to sit outside and watch the mall shoppers in their overpriced Gucci jeans and little dogs in suits. Kitsch at its best! Plus, this place makes some mean margaritas. Dinner is a bit overpriced in my opinion but they make a mean queso dip with chips (which usually becomes my dinner). Avoid going before 7pm on Friday and Sat. night. Turns into romper room. Screaming kids everywhere. It's uncanny. The Rio Grande in Reston, Virginia has a fun party scene at happy hour. All we have is a Chucky Cheese remake going on. Rivah Bistro (their amazing Morrocan Chef, Chafik has returned!) has open air and patio seating. Go try some of their authentic Morrocan specialities just added to the menu like the braised, spiced lamb, Merquez sausage(homemade from lamb), rock shrimp in a tomato concasse is to die for. Plus, now you can sit outside and watch all the drunk college kids waddle their way down to the new BW3's. A definite bonus.

p.s. Sorry of you had trouble reading the previous post. Some letters and/or words are missing. My keyboard is doing funny things here.

Richmond is an awesome town...no doubt about it. However, I still vote for usurping the Ukrop's monopoly. Yes, the food is better than Safeway's or Food Lion, but it is till substantially below Wegmans or Trader Joes. Ukrop's is designed for people that don't really want to cook...that want to pick up a dinner in a bag, grab some heinous, pre-made, day-old sushi, a couple pounds of mayonasiy potato salad and a few pre-cooked, chewy marinated chicken breasts. That is customer that Ukrop's is appealing to. People that want the food either halfway made (i.e. marinated or stuffed) or completely cooked with nice, little reheating instructions. Therefore, it is popular in this day and age. However, those of us that are serious of cooking and food know that Ukrop's is not the place to find baby artichokes (or any artichokes that are worthy for that matter) fresh seafood (unless you count pre-cooked, pre-marinated baby shrimp). Ukrops is all about convenience and not food unless you like paninis. What Richmond desperately needs is a grocery store that caters to folks who actually like to cook, experiment with recipes and try new types of produce, less popular cuts of meats and exotic seafood. We just need one, good one and I would shop their weekly at minimum. I teach cooking classes and often provided with recipes for certain classes and find myself not being able to find half of the produce or meats b/c they simply do no exist here. For example, have a recipe that I am doing for a class Thurs night and needed to find fresh figs. Impossible in this town. Have to substitute pears. It really stinks.

I can see why Ukrops would be a novel idea for someone visiting Richmond. It is nice. It is clean and the staff will go above and beyond your expectations. I guess it's just that some of us locals are tired of the monopoly. Plus, eating there for lunch is not so bad (decent salad bar) but shopping there is another thing altogether. I totally agree with dscott about the heinous meats and seafoods. Fish smells fishy (and is overpriced) and the meats are average (had to find lamb other than overpriced lamb chops sold is packages of two's, so if you are trying to cook dinner for 8, you have to 4-5 packages at about 8 dollars a piece. Absurd! Dscott, for the best meats (not the cheapest) go to Stonewall Market and ask for Dave. He will set you up. They have (or can get) almost anything. For seafood, Yellow Umbrella is one of the best. They can get you Malpeq (sp?) oysters flown in if you want 'em. But back to the task at hand, Ukrops has cornered the grocery scene here with decidely average foods, ok lunches, horrible take-out dinners, no beer or wine and to make it all worse they are closed on Sundays which inconveniences many people whose closest market is a Ukrops. Plus, I don't need my groceries carried out for me. I don't care. The Ukrops are packed all the time, b/c if you want to buy food, it's probably either the only or the closest market to where you live. God, and they are building another up the road from my house. It never ends! I am a firm supporter of the small business owner, the REAL organic growers in Virginia, the local farmer's markets, the small meat producers and fishmongers. My loyalty will always be to those folks, and not the Ukrop's family congolmerate. Check out www.slowfood.com. This is what's real.

Pouring hot soup to be pureed in the blender is asking for it. Made a roasted butternut squash soup once. Poured it into the blender, fired it up and, of course, underestimated what my blender could hold. Soup was all over me, the counter, the floor...you name it. My dog was quite happy though :)

I am a Taurus The mandoline is to be feared. No matter how expensive it is, your hand can always slip. I prefer the plastic ones now (the cheapo ones that are about 15 dollars). They seem less intimidating--maybe because they are under $150) I think the problem with most mandolines is that the guard never penetrates the food item to a proper depth and has a tendency to slide off during the cutting process. I have never used a mandoline with a good, solid guard and I have used many (both expensive and not). This is why I fear them because I am forced to use my hand

Bignini's is open on Monday. I had a wonderful lunch there yesterday. The black bean "chili" was the perfect respite on a rainy afternoon. And they have some nice salads with grilled chicken, homemade lime/cream dressing with bleu cheese and walnuts. I am a salad junkie, so this really hit the spot. The Keke de Naranja (Orange Chiffon-type cake) is amazing. All their desserts are homemade and off the hook. On Fridays and Saturdays, they do ceviche. Haven't had it yet, but have been hearing great things about it. No liquor license, which I hate to say prevents me from eating there at night. Nothing would be better with a spicy ceviche, some pork carnitas with orange than a cool glass of white bordeaux or a dry reisling. They need to get wine and beer license. And god dscott, don't even get me started with the "U" family. I heard the Trader Joes deal fell through for Short Pump. (Isn't it funny how ALL the deals not involving the "U"'s seems to fall through??) I hate to admit it, but we are doomed to a life of crappy chicken salad and take home meals from the "U" until someone desposes them. Fresh Fields lasted about 6 months here and then, "poof" gone. I figure the new farmer's market in Short Pump is on shakey ground. I also figure it is here b/c an agreement with the "U was made beforehand NOT to expand in any way. The organic world is exploding around us, but none are allowed in a sad, little town. I was just in Charlottesville last week and I counted at least 10 organic food marts with 2 organic chains and not ONE, SINGLE "U' there. Go figure.

There are certain cooking utensils I consciously avoid because I KNOW disaster is looming: #1 Mandolines of all sorts. I once sliced open my hand while making french fries. Not only was I using the mandoline guard, but I was wearing a metal glove. The blade went straight through the metal weave and into my hand. #2 Deep fryer. For some reason, I still think it is cute to drop the food in from some sort of height, causing the oil to splash. #3 Open flames. Fire pits, fireplaces, charcoal grills. No burned wieners for me. #4 The garbage disposal. It just scares me. #5 Paring knives. They are deceivingly small, but will take a finger off in a half second. #6 Knuckle busting standing graters. They suck. The Accidental Chef

I will never again deglaze a pan with a generous splash of balsamic vinegar... and then lean down to sniff it. The Accidental Chef

Ha! That's a good one. Reminds me of the time when I helped teach a group of students how to make a typical buttercream cake and had them all put too much batter into their cake pans (8 cakes in 8 separate ovens) Every single last one of them exploded all over the oven, the oven door, the floors, you name it. I cleaned those 8 ovens for a week! Not fun, and a huge mess. Glad you got a bite or two out of your gingerbread at least! The Accidental Chef

I would be interested in hearing about any other great misshaps you guys have had in the kitchen. Anyone have any stories to share? Exploding cakes? Gluey mashed potatoes? Burnt tenderloins??? Rock bread? It will make me feel a lot better The Accidental Chef

Bignini's is a tough find. You were somewhat close. It is located in a tiny strip mall on Route 1 between the intersection of Parham (and large, substantial intersection) and Lakeside (a smaller intesection). There is approximately a mile inbetween these two intersection and Bignini's is located within that mile. In the future, I would suggest giving the place a call before you come (especially if you have a cell phone). There number is: (804) 261-2224. There hours are weird, so you may want to call to make sure they are open. You can also use mapquest on your computer to really pinpoint where the place is. It's a saving grace when I travel. But whatever, you do , don't rely on us locals! j/k p.s. Don't hate me, but I am about to have lunch at Bignini's in an hour. Will post the results :) The Accidental Chef

You have a wonderful talent. Let it lead you where it may. It was so nice meeting you at the Greenbrier conference. Hopefully, we will cross paths again! The Accidental Chef

Just visited Charleston last December and ate at a wonderful, lesser-known joint called Fig. It's fairly small (about 12 tables or so) and emphasizes organic, highly seasonal, meats and produce which rotate frequently. We really enjoyed it. Had a few courses (no dessert). Great wine list. Great service. Very mellow and cozy. Excellent appetizers and a nice cheese plate. Simple cuisine, beautifully presented and not expensive. Also, Jestine's, Jestine's, Jestine's. Best soul food I had since visiting grandma. The Accidental Chef

Six Burner is open for lunch now, I heard. Also, I have always liked Amici in Carytown. You can sit outside when it is nice, and they have a wonderful lunch. There's Pomegranate (sp?) in Shockoe Slip. They have a great lunch. The Accidental Chef

Consecutively ate within 2 hours: A cheeseburger-flavored hotpocket A half a box of TLC (Tasty Little Crackers)--cheese flavored and dipped in homemade pimento cheese spread 6 peeled, baby carrots doused in aged balsamic vinegar 2 deli-style pickles A handful of pimento-stuffed olives A slice of Private Selection brand swiss cheese from Kroger Strawberry-Kiwi sugar free Jello-cup A half-bottle of White Bordeaux The Accidental Chef

Hey D. Scott, Nice meeting you the other day, by the way. I am in total agreement with the Fleming's choice. Not sure how it made it in there. Food there is decidely average (see Style Weekly review) and not even close to the top ten. Also, including a chain restaurant in a local top ten is a bit blasphemous in my opinion. Agree with KT, Dogwood's and Comfort though. Would have liked to see something like Bignini's (or some mention of an ethnic restaurant would have been nice) since there are a load of 'em better than Flemings in town. Millies Stellas Edo's Squid/Mama Zu's all sadly left out (although they have had their mention a zillion times) http://www.theaccidentalchef.net

Okay, you guys are making me miss home! I am from Princeton, WVA (just over the border off I-81) and have family in Salem and Roanoke, and all the places mentioned above are really worth visiting. If you are passing through Staunton, visit Rowe's. It's a country-style restaurant which serves an incredible vegetable plate, meatloaf, awesome chocolate cream pies. Nearly everything they serve can be bought frozen (or fresh pies, cookies and bread) to take home for later! It's a true landmark. The Accidental Chef