Getting an Edge in Food Writing

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If I'm trying to break into the world of food writing, is it really necessary to be a graduate of a respected culinary school?

Getting an Edge in Food Writing

The French Culinary Institute (FCI) is a New York cooking school that graduates students who are ready to storm the world of cutting edge cuisine. Of course, you don't have to be a graduate of a highly recognized school like FCI to learn how to become a chef and launch a career as a food critic, but it helps. Why? For one thing, after completing a nine-month full-time or six-month part-time program, these students have had plenty of opportunity to hobnob with the best of the best. They know the ropes of the culinary business and, as a result of their industry connections, have easier access to legitimate food writing gigs. The key word here is “legitimate.” Any writer will tell you it's hard breaking into the business and it's easy to be duped by writing scams.

Graduates of FCI are savvy and connected with industry leaders. Someone without those connections have a steeper learning curve on how to become a food critic. Interested in food writing? Maybe you want to use your writing skills to specialize in gourmet food articles, write for television or the Web. Imagine being able to pick up the phone to talk to someone from the FCI alumni for help, suggestions, or contacts. Anyone interested in building a career as a food critic or food writer needs that kind of edge to get ahead of the game.



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Christina Chan