Dianne Jacob, Will Write For Food

Useful Tips, Interviews, and Stories to Inspire Food Writers and Bloggers

Career

Is Free Content in Exchange for “Exposure” Over?

by 106 Comments

I have a theory I need you to confirm. I’m thinking that the days of giving away free content are waning.

I’m talking about when a website or media person wants to repurpose a blog post or asks you for free content in exchange for “exposure” rather than cash. As a result, you’re supposed to get more traffic and prestige.

If you’re not sure what I mean, there are dozens of websites that ask for free recipes, and here’s a website that gets bloggers to post content for free.

I’m not saying it’s wrong. It seems to make sense to provide free content when:

  • You already published the blog post and a website wants to recirculate it
  • You want to be published outside your blog to grow your platform
  • You perceive the site to be prestigious.

(Where it’s not so cool, however, is when someone [Read more…] about Is Free Content in Exchange for “Exposure” Over?

Spokesperson Work: What It Is and How to Get It

by 44 Comments

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 [Read more…] about Spokesperson Work: What It Is and How to Get It

Do Newer Recipe Writers Put the Pros Out of Work?

by 146 Comments

Amy Reiley started a wildfire on an IACP blog post recently, when she said hobby food bloggers who don’t test recipes thoroughly and don’t charge enough are sidelining professionals like herself.

Here’s a sample:

“…We, the professional journalists, researchers, home economists, recipe developers, food stylists, and photographers are getting aced out of much needed work in our chosen field by stay-at-home moms and accountants with a cooking hobby.”

Enraged food writers — mostly bloggers — piled on in the comments, which led to closed comments and a new post trying to explain the old one, which led to more irritated comments. In other words, two excellent reads.

But this argument is nothing new. The old guard always competes with newer, hungrier people with less experience who charge less. Reilly thinks it’s not just the old guard that gets hurt, but [Read more…] about Do Newer Recipe Writers Put the Pros Out of Work?

Want More Work? Get into Video, Advises Chow’s Jane Goldman

by 33 Comments

Jane Goldman doesn’t mince words. When I asked Chow.com’s head eater whether food writers can make a living, she suggested finding another profession. Ouch!

At least she has a suggestion: Learn video.

Now the vice president and editor-in-chief of CBS Interactive’s Entertainment and Lifestyle division, Goldman was a writer and editor in the past, including for the Industry Standard, New York, Rolling Stone, and Wired. She has also been a screenwriter and producer.

Goldman founded Chow as a print magazine in 2004. CNET acquired it in 2006, along with Chowhound.com, and turned it into an online site. CBS Interactive Media acquired both in 2008. There are 3,000 to 5,000 recipes on the site.

I spoke with her about the opportunities for food writers at Chow.com and beyond:

Q. What are your responsibilities at Chow?

A. I’m the combination publisher and editor, responsible for the budget. Ad sales people do not report to me but I am obviously implicated in the bottom line. I run the operation, engineers, product people, designers, writers, editors, and recipe developers.

Q. What is Chow doing that’s different from other food websites?

A. Our attitude, the demographic and the reason we exist stay the same: to provide an informal, intelligent, irreverent voice in the world of food. It’s about beautiful food but it’s about having fun.

We’re moving very heavy into video series. We have one I love called [Read more…] about Want More Work? Get into Video, Advises Chow’s Jane Goldman

Is Food Writing a Dismal Way to Make a Living?

by 85 Comments

Your career ladder. Do you know what's on the other side?

Recently Amanda Hesser, co-founder of Food52 and a former New York Times food writer, said in Advice for Future Food Writers she could “no longer responsibly recommend that you drop everything to try to become a food writer.”

“Except for a very small group of people (some of whom are clinging to jobs at magazines that pay more than the magazines’ business models can actually afford), it’s nearly impossible to make a living as a food writer, and I think it’s only going to get worse,” Hesser concludes.

To which I would say, for most of us, it has been nearly impossible to make a decent living as a food writer for several decades. But here’s the thing: we’re still at it, enjoying ourselves.

And that’s our dirty little secret. Food writing is fun, no matter how much or whether we’re paid.

Hesser’s article offers lots of good numbers on what food writers make. Now, here are my three tiers of how to categorize ourselves. Recognize yourself in any of these?

Tier 1. Employees at national publications and big web names (5 percent)

These food writers and editors make a high five-to-six-figure living at a few big newspapers and national magazines, with expense accounts and excellent [Read more…] about Is Food Writing a Dismal Way to Make a Living?

7 Things I Learned at the IACP Annual Conference

by 86 Comments

Four days of networking, learning and fun in New York at hotels, offices and cooking schools. (Photo by Damian Brandon)

I’m back from a packed schedule of classes, meetings, cooking demos, expos and parties at the International Association of Culinary Professionals annual conference, held in New York.

I taught at a class beforehand, zoomed around the city, saw friends and colleagues, met new people, learned about our industry, ate too much, and laughed with my roomies. Here are my seven takeaways:

1. Yes, you can make money as a food blogger. While the panelists refused to say how much, public relations people and marketing folks said they hire food bloggers and cookbook writers as brand ambassadors, recipe developers, event planners — and to write [Read more…] about 7 Things I Learned at the IACP Annual Conference

In Love with Reinvention

by 53 Comments

At a March writing workshop with food bloggers in Liz Schmitt’s San Diego home (Photo courtesy of Averie Sunshine of Averie Cooks)

Reinvention keeps me in love with my career. It gives me the ability to shape my work into what interests me. So far I’ve had lots of inventions, since graduating from journalism school decades ago. I’ve been a

  • newspaper reporter and editor
  • magazine editor
  • interactive book editor
  • freelance writer
  • website designer
  • book author
  • book collaborator
  • manuscript editor
  • blogger
  • teacher
  • speaker.

And I’m just getting started. It’s a privilege to work this way, and I know it. Not everyone gets to go off in new directions.

But you probably do it too as a food writer. Your career might include cooking teacher, caterer, photographer, food stylist, and writer-of-other-content-that-actually-pays-decently (a broad category). Or maybe it’s the other way around: you have a day job, and food writing is [Read more…] about In Love with Reinvention