phlox

Wow. Just wow. Congratulations, that is quite a feat.

Here is the page they are going to use for the discussion. I think The Post probably requires registration, as do most major papers, these days. They are already accepting questions, if you have a one, but can't take time to attend the discussion. They will leave the full transcript posted, after the discussion. ← I don't see where the chat is going to actually appear.

Ah, I thought maybe that poster was referring to the chapter in Nasty Bits. Try not to get kidnapped or blown up.

There is a book out (2006) by a bourdain called 'decoding ferran adria'. i haven't seen this mentioned here in the forum, but it is listed on the net. i suppose it is in book stores, too. should be an interesting read, no doubt. ← Only the DVD is listed on amazon. Where is this book?

You're right, I shouldn't get so discouraged. And I've only been out of school for 8 weeks. I'm just so sick of my parents asking about it! At this point, if I get even an interview, I'll probably have it plastered onto the side of a bus, I don't know why they think I'd keep it a secret.

So far, I haven't found the premium membership to be as valuable as I thought it would be. It does have how-to-pitch articles, but for someone just starting out, many of these aren't that relevant, or aren't on subjects I'm qualified to write about. In any case, that's not what you are interested in. I got it because I was taking a class, and the discount for members paid for most of the membership cost. The class was enormously useful. If I were in your shoes, I'd save my money. You might also try applying for jobs as an assistant production editor, or an assistant to a production editor at a book publisher that publishes lots of cookbooks. (although I'm not sure where you are located, and most of these are in New York). Most people want to go into developmental editing (working with the authors) rather than production (working with copyeditors, copyediting, working with printers) so these kinds of jobs are easier to get. ← Good to know. I love straight proofreading (I know, I'm a freak) and have experience using a lot of the programs these jobs require (Quark, InDesign, PageMaker), so I will look out for those descriptions as well. I've often been told what you said, Russ, that the competition for copyediting jobs isn't as fierce, but so far, no dice. It's just frustrating, because I feel like I've done everything as an undergraduate I could have possibly done to prepare me for a career, and it's still not enough. I did an internship at a newspaper, I edited magazine-lenth features for a political magazine, I helped launch a newsletter, I helped launch an online music magazine, I worked for a literary magazine, and I worked for the uni's daily paper doing both writing and copyediting and my last year was one of the copy chiefs. Do I have to walk around NYC wearing an inflatable semi-colon suit that says 'will edit for food'? Whew, sorry for the rant. And thanks for the helpful replies.

I'm on mediabistro, actually, but haven't invested in the premium membership. Do you think it would be helpful for someone looking for editing work? I'm also thinking about signing up for their seminars on food writing in September. Has anyone here been to one of these? If so, was it worth the time/money?

Thanks for the replies; I really appreciate it. I already have clips from a few different publications, experience copyediting and doing layout, and a pretty wide array of references. I'm just having trouble getting my foot in the door. I'm also looking to relocate, because as much as I like Pittsburgh, it doesn't seem like there's a ton of room for advancement here.

Since everyone here is involved with food in some way and many are involved with food writing, I figured this was a good place to ask for advice. I finished undergraduate school a couple of months ago and have been trying unsuccessfully to get a job. Well, I should say, a job that doesn't make me want to go Office Space on the contents of the supply room and beat my boss senseless with a stapler. Here's hoping he's too busy drafting passive-aggressive e-mails to me to be reading here. The listings that really appeal to me are for copyediting and/or fact checking for food magazines. I copyedited for my school paper for three years, trained as a writing tutor, bla bla bla, and, since I'm here, of course am obsessed with food. This seemingly obscure niche feels like the perfect fit for my grammar-and-food-nerd tendencies. Any advice on how to break into this field? Do I start out in the mailroom like I've heard of people doing at the New Yorker? Respond to ads and hope for the best? (That's working like - well, like the opposite of a charm, whatever the heck that is.) Help!

I check the ingredient list more faithfully than the label as well. HFCS and hydrogenated fats are put back on the shelf.

I love Fage, too. When raspberries are in season, I smush them and stir them in, and if I want it to be really desserty, sprinkle some brown sugar on top.

I just tried this, and I was expecting to hate it and got one out of morbid curiosity, but it was tasty! It would be great with Thai or Vietnamese food.

I was so sad they kicked Andy off. He had such a genuine, relaxed style; so refreshing compared to how manic so many of the FN hosts are now (I'm looking at you, Ms. Rachael!). He's a good cook and it doesn't hurt that he's adorable! Bring back Andy!

I'm drinking some right now. It tastes like weird, fruity bubblegum and it's light pink. Does this mean they've phased out the original Tab? Because I kind of liked it.

As a poor student living on the other side of the state, I can only dream of the day I can afford experiencing SK. The photos and descriptions on this thread are gorgeous. The last few practically brought tears to my eyes. Thank you all for allowing me to live vicariously!

I heart the Sharp Edge. Good to know you liked the Delirium Noel, I've been wanting to try it.

I'm partial to the full-fat variety with strawberry jam on one side. Partial, what am I saying - addicted is more like it.

Also, eat it with chopped raw onions.

Oh, and Pino's, in Squirrel Hill, is a nice Italian restaurant.

Good point, mjg. I'm a Pitt student, and so a little East end-centric. I haven't eaten much in the South Side - do you have any suggestions (aside from Mallorca, which I have been wanting to try, but is, at the moment, prohibitively expensive)?

I'm a big fan of Church Brew Works. It's a micro brewery (that also makes yummy birch beer) that serves both glorified bar food (good pizza, sandwiches, etc) and and fancier, more 'dinnery' food. Both are good. I was there on Friday and my gf and I split the bread pudding, and it was to DIE for. She's violently allergic to chocolate, which makes restaurant dessert menus tricky sometimes, but this was amazing. Eleven is also great, but probably pricier and chi-chi-er than you want if you're on a business trip. But maybe that's just my starving college student mindset speaking. Prantl's in Shadyside has delicious and cheap pastries if you want a quick breakfast (pop over to the Coffee Tree for some coffee to have with your danish or what have you). Pamela's serves great greasy breakfast food, and their club sandwich isn't half bad either. Kelly's in East Liberty is kind of a fun bar that serves a short but good menu. Their burgers are enormous and the sweet potato fries are delicious and come with this garklicky, mustardy dipping sauce. Mmm. Spice Island is a fun pan-Asian place with kind of a quirky atmosphere. It's BYOB and students love it. Casbah is fabulous - it's French/North African food. The last time I was there (thanks, mom and dad! haha) I had this homemade lamb sausage that nearly made me swoon with pleasure. I also had the best creme brulee I've ever had, and I've eaten my way through France a couple of times. Feel free to PM me if you want more detailed info about any of these places or more specific suggestions.

All I can think to say is WOW! The girls you cook for are really lucky to have you. I moved off campus immediately after my freshman year of college, mostly because the food was so atrocious. These chicks have it MADE.

Cilantro. Cilantro is the sun-dried tomato of the new milennium, and too much of it makes everything taste all weird and soapy. I do like it in moderation though.

I too prefer chicken thighs, and really like dark meat. A skinless chicken breast has got to be one of the most bland, wimpy pieces of meat ever. Bleck.