Jul 232013
 

Virginia Willis does a lot of jobs simultaneously to pay the bills, and because she prefers it that way. (Photo by Angie Mosier)

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:

1. Cookbook author. My two cookbooks have received much acclaim and even some awards. Using the language of Publishers Lunch, my advances have been Continue reading »

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May 232012
 

Mark Scarbrough (Photo by Lucy Schaeffer)

I’ve been on a career counseling jag lately. With bloggers asking me how they can “monetize” their blogs at every turn, and established food writers lamenting the lack of work, I’m looking for ways to generate income on all food writers’ behalf.

Ever wanted to become a spokesperson, to supplement your writing? Lots of food writers do it, and some have been very successful. Here’s an interview with two writers who have taken that path.

Mark Scarbrough, with partner Bruce Weinstein, has published 21 cookbooks at six publishing houses with over three-quarters of a million copies in print. They have been national spokespeople and developed recipes for The U. S. Potato Board, JIF, Smucker’s, The National Honey Board, and Bacardi. In 2010, the California Milk Advisory Board sent them on a two-week, ten-city tour to promote their book Real Food Has Curves: How to Get Off Processed Food, Lose Weight, and Love What You Eat.

Amy Sherman is a San Francisco-based writer and recipe developer. The publisher of the award-winning food blog Cooking with Amy, she has also blogged for Epicurious, Glam and writes frequently for Cheers and Gastronomica magazines. She is the author of Williams-Sonoma New Flavors for Appetizers and WinePassport: Portugal. Amy has been a spokesperson three times for two brands.

1. Let’s start with a definition. What is spokesperson work?

Mark: Bruce and I consider ourselves to be spokespersons whenever we Continue reading »

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