How to Become a Food Critic

Gaining Education

Graduate from high school. Although some food critics begin their career through entry-level jobs in the food industry, a college degree will open more doors for you when applying for jobs. If you have not graduated from high school, finish your GED first. Culinary arts training could help you understand the inner world of the food industry as an alternative, if finishing high school or college isn't of interest to you.

Pursue a degree in English, communications, or, journalism. The majority (~70%) of food critics have a bachelor's degree. Because food writing is a competitive field, plan on a degree that will give you strong communication, writing, and critical thinking skills. The courses you take will prepare you for your future job and help you make connections with other writers. Take culinary classes to familiarize yourself with different dishes and cooking terms. If your school offers a minor in culinary arts, you might consider adding it as a resume booster.

Write at your university's print or online publication. Even if your university doesn't have a food reviews section, working at your college's press can give you valuable experience. Gaining article clips and working in the journalism industry will help you secure valuable internships or entry positions later. Ask your university publication if you can write a food column or local restaurant reviews.

Complete an internship. If possible, look for an internship with a food critic. You'll be able to gain relevant experience and start building your portfolio with a mentor to give you advice. Non food-related writing internships can also help you gain writing experience, if you're unable to secure a culinary position. Treat your internship like an actual job. You may feel like your work during the internship pales in comparison to the professionals, but you will have an impact on the organization you intern with.

Building Experience

Apply for entry-level writing positions. Your first writing job might not be within the food industry. You may work covering lifestyle pieces in your city newspaper or creating content marketing for a certain business. Use this position as a stepping stone to keep you employed while you're building a food critic career.

Familiarize yourself with other food critics. Studying those who have already made it as critics will help you learn what writing techniques work and how to build your own career. Read work from critics who review a variety of dishes to get a broader familiarity with the food critic world. Some contemporary food critics to begin with include: Gael Greene Sam Sifton Michael Bauer Jeffrey Steingarten Corby Kummer

Broaden your culinary palate. Food critics need to familiarize themselves with foods of all ingredients and backgrounds. When you go to a new restaurant, order something you're unfamiliar with (even if you're not sure you'll enjoy it). Analyze the different components in what you eat. How do the flavors work together? What techniques did the chef use to create it? Don't refuse to review anything but a certain kind of food. Try everything and anything. After all, few food critics make it in the industry by reviewing only chicken nuggets, chocolate ice cream, and other "safe" foods.

Begin writing your own sample articles. A good food critique will involve so much more than just describing whether you like the food. Look to the articles of critics you admire when writing your first pieces. A good food critique will address all elements of your experience, like the atmosphere, staff service, dishes that stood out to you, and your overall impressions. Write with confidence and honesty. Being too kind or too critical of a restaurant will not benefit your readers. Avoid complicated restaurant jargon like "dropping the check" or complicated culinary terms. Using first-person ("I") is considered bad form. Avoid mentioning yourself personally and focus on the restaurant. Second-person ("you") is okay in small doses.

Pitch yourself to food publications as a critic. While you're gaining your ground as a food critic, you may need reviewing experience before you find a full-time critic job. Begin by pitching yourself to different publications. Email your resume, your cover letter, a small article pitch, and a few article samples. Your article pitch should be a brief paragraph about your article idea and why this publication is a good fit for it. Start with local publications (like your city's local magazine) and work your way up to more prestigious publications as you publish articles. Read the publication's pitching guidelines (usually listed on their website) before you email them. This will let you know who to send the email to and how to organize your submission.

Look for paid positions with a print or web publication. Once you've gained experience writing reviews for different publications, begin applying to full-time critic positions. You may secure a job writing a weekly food column or handling restaurant reviews for a certain magazine. Continue doing freelance work on the side to bolster your resume and increase your writing visibility. Eventually, you may receive enough pitch acceptances to work full-time doing freelance work for different publications. Some writers prefer this to working full-time for a specific company because of the flexibility. Decide what lifestyle best fits you.

Increasing Your Expertise

Join the Association of Food Journalists (AFJ). The AFJ preserves ethical and high-quality food writing by connecting as professionals. Members benefit from working with other food critics, receiving access to newsletters and seminars, and attending an annual AFJ conference. To become a member, you must commit to the AFJ food critic guidelines and pay an annual fee. Memberships are calendar-based and available every January.

Start a blog. Posting reviews on your personal blog or website will help you gain a stronger writing platform. Review restaurants you visit while at home or abroad, even if you haven't been commissioned by a publisher to write it. Consider adding other food-related posts (such as tips for aspiring critics or the elements of a good dish) to gain more traction.

Network with other food critics. Collaborate with other critics you meet via the AFJ or while working on assignment. Learn from their insights, and give your own advice to newer members in the industry. The food critic business can be competitive, so having friends looking out for you can help you withstand the tough moments.

Remain "anonymous." Food critics prefer to keep a low profile so restaurants do not recognize them and manipulate the usual food quality or service in their own favor. You don't have to write your work under a pseudonym, but don't draw more attention to yourself at a restaurant than is necessary. Announcing yourself as a food critic while dining out is considered unprofessional. Although unnecessary, some food critics write under a pen name.