Culinary journalism?
From journalismjobs.com:
"The Milwaukee Journal Sentinel is seeking a full-time dining critic. The successful candidate should have exceptional writing skills and should be knowledgeable about food and dining trends. The critic must have a versatile palate and be willing to review mom-and-pop cafés as well as high-end restaurants with an honest but fair-minded approach. This critic will engage readers through online chats, podcasts, email and phone correspondence, creating a dining dialogue with our audience. The candidate must be creative and should be a source of great ideas and stories that will help us explore our region’s growing dining scene. High ethical standards are required, including an understanding of the importance of anonymity. Specific food expertise or training in culinary journalism will further distinguish the candidate."
I wish I had training in culinary journalism. I don't even know where I could acquire something like that, however.
What I really need is basic culinary training. I don't cook very much because I don't have very many recipes I like. I have a cookbook, but everything in it is too complicated. Of course I can follow directions, but I'm really not interested in using leeks, anchovy fillets, half of a small jicama, caraway seed or prosciutto in anything I cook. But it might be hard to avoid those sorts of things using the cookbook I have. I need an anti-exotic ingredient cookbook. Or maybe I can just do a little research to create my own cookbook ...
"The Milwaukee Journal Sentinel is seeking a full-time dining critic. The successful candidate should have exceptional writing skills and should be knowledgeable about food and dining trends. The critic must have a versatile palate and be willing to review mom-and-pop cafés as well as high-end restaurants with an honest but fair-minded approach. This critic will engage readers through online chats, podcasts, email and phone correspondence, creating a dining dialogue with our audience. The candidate must be creative and should be a source of great ideas and stories that will help us explore our region’s growing dining scene. High ethical standards are required, including an understanding of the importance of anonymity. Specific food expertise or training in culinary journalism will further distinguish the candidate."
I wish I had training in culinary journalism. I don't even know where I could acquire something like that, however.
What I really need is basic culinary training. I don't cook very much because I don't have very many recipes I like. I have a cookbook, but everything in it is too complicated. Of course I can follow directions, but I'm really not interested in using leeks, anchovy fillets, half of a small jicama, caraway seed or prosciutto in anything I cook. But it might be hard to avoid those sorts of things using the cookbook I have. I need an anti-exotic ingredient cookbook. Or maybe I can just do a little research to create my own cookbook ...