A guest post by Virginia Willis
A few years ago there was a great outcry when Food52’s Amanda Hesser wrote that she wouldn’t advise any one to become a food writer. At the time I disagreed, but now I find that she has a point.
To be successful as a food writer, I wear many hats. Sometimes, I do work outside food writing because I enjoy it. Sometimes that work is more lucrative. Regardless, all these hats create massive scheduling and financial challenges, but also diversity and stimulation. My small business can be feast or famine, but the jobs are tightly intertwined and I cannot imagine it any other way.
The deal is, it’s just not enough to be a food writer, even a successful one. We may not be starving artists, but very few writers are financially successful.
Here’s what I do as a food writer. It’s a lot but it’s not enough: