Dianne Jacob, Will Write For Food
Useful Tips, Interviews, and Stories to Inspire Food Writers and Bloggers
A guest post by Sean Timberlake
Go to any blog conference, or drop in on any online forum for bloggers and freelancers, and one question crops up again and again: How much should I charge?
There’s a lot tied up in that request. As a freelance creative, determining your rate may feel a lot like [Read more…] about How Much to Charge? Use this Easy Formula
Hello from Siem Reap, where I’ve just finished teaching at a food writing and photography workshop. At Mie Cafe, Cambodian chef and owner Pola Siv served us this glorious beef tartare.
My job is to make your life easier. Did you know that? One of the ways I do so is to pass on must-read links on food writing and blogging. Now you don’t have to have FOMO because [Read more…] about 18 Must-Read Links for Food Writers and Bloggers
Scott Warner snapped this shot of me and the affable Jonathan Gold, restaurant critic of the Los Angeles Times, as our talk began.
When I walked up, Jonathan Gold stood talking with a small group of food writers. It was after his keynote presentation at the International Association of Culinary Professionals (IACP) annual conference in Hollywood, CA, and I was late for a session. I didn’t care. One of my food writing idols seemed to be available in the cavernous ballroom.
How often does that happen? At IACP, quite often. If you’ve been to their conferences, you probably remember when Julia Child and Jaques Pepin [Read more…] about What Happened When I Approached Jonathan Gold
How many subrecipes does it take to make this Buffalo Chicken Pizza from The United States of Pizza? Two. You have to make the dough and the sauce, and then put it all together. (Photo by Jeff Kauck.)
When I read this line, I felt a shudder of recognition: “How many times have I begun working through a recipe only to realize halfway through that I needed to have started yesterday? “
You’re probably nodding. Thewriter of that line hates not being warned about steps to take in advance. He probably also dislikes [Read more…] about A Revolutionary Way to Handle Subrecipes
Feeling overwhelmed? Yeah, me too sometimes.
Sometimes I feel overwhelmed, exhausted, and frustrated about my blog. My cynicism rises and I feel ineffective. That’s how this burnout expert describes the symptoms, and I’ve been there. Blogger burnout is a big problem in our field.
Short of the usual admonitions to eat well, sleep well and exercise more, how do we get out of the swamp and feel energized again?
When I feel burned out, I go for a walk or meet friends. I try to feel grateful for the opportunity to do what I love. Doing so usually gets me back on track, but there’s a lot more to it.
Yes, we bloggers compare and second-guess ourselves and feel like we’re running in circles. It takes a major shift to get going again.
I’ll be talking about that shift and how to address it while teaching a workshop on blogger burnout at the International Association of Culinary Professionals (IACP) annual conference on April 1. In researching the subject of burnout, it seems that bloggers and those of us who spend so many hours on the [Read more…] about Suffering from Blogger Burnout?
Humorist Betty Teller, an accomplished cook, at a cooking party.
A guest essay by Betty Teller
It’s not my fault, not really. I will admit that I procrastinated to the last possible day. But I do that every week. I always put off writing, in the hope that I’ll have an adventure, or inspiration will otherwise strike, so I don’t have to write about raking the yard yet again.
But I woke up early this morning with every intention of jumping right in. I’d cleared my calendar in preparation. I had only one small item on the agenda before I could sit down at my computer.
I had to go buy a few ingredients for the moussaka I was making for the cookbook club dinner tonight. And then I needed to cook [Read more…] about Making a Chef’s Recipe? Don’t Cook Alone!
Pamela Johnson hires bloggers, cookbook authors and chefs for the National Pork Board.
I’ve enjoyed Pamela Johnson’s straightforward descriptions of how she works with food writers when she speaks at conferences. Pamela has a degree in journalism and joined the National Pork Board in 2003.
As Director of Consumer Communications, one of her responsibilities is to hire chefs and food writers to inspire, educate and advise consumers on incorporating pork into their diets.
Q. How do you work directly with food bloggers and cookbook authors?
A. We hire them to produce content for a specific program. We have retail customers, such as supermarkets, who want to highlight specific pork recipes. So we’ll look at bloggers [Read more…] about Why a National Board or Brand Might Hire You
