Good luck on becoming a food writer! It's a tough business and you've got a lot of competition. Like yours, my career has vacillated between food and writing. When I graduated from college, on a whim, I called Craig Claiborne at the NY Times. He recommended that I enroll in the Culinary Institute of America and learned to cook. Then, if I could write, the rest of my career would take care of itself. As an extraordinary writer with a vast knowledge of food and a formal cooking education, I trust that Mr. Claiborne knew about what he spoke. I never took the time to go to a culinary school, instead I threw myself into the writing part of my career and I've come to regret that decision. In short, follow your heart and your stomach, and let them guide your pen.
Who Is Malawry
in Diary of a Cooking School Student
Posted
Hi Malawry,
Good luck on becoming a food writer! It's a tough business and you've got a lot of competition. Like yours, my career has vacillated between food and writing. When I graduated from college, on a whim, I called Craig Claiborne at the NY Times. He recommended that I enroll in the Culinary Institute of America and learned to cook. Then, if I could write, the rest of my career would take care of itself. As an extraordinary writer with a vast knowledge of food and a formal cooking education, I trust that Mr. Claiborne knew about what he spoke. I never took the time to go to a culinary school, instead I threw myself into the writing part of my career and I've come to regret that decision. In short, follow your heart and your stomach, and let them guide your pen.