Where does a food writer work?
Part of our Ultimate Guide to Food Writing. Click to see more answers to your questions.
Food writers are hired by publications of all kinds, including blogs, books, newspapers, magazines both paper and digital, and social media outlets. Some publications, in print and on the web, may have staff writers (journalists and reporters), but food writing is a diverse a field with many ways to turn a passion into a career.
Large newspapers can pay authors, recipe testers, fact-checkers, photographers, art directors, editors and copy-editors, and this is often – though certainly not always – reflected in the quality of the published work.
Major magazines printed on paper – the ones at the newsstand and in the supermarket – are venerable institutions with high standards. The writing in them will be good and the recipes tested and edited by experts. Most paper magazines now also have digital versions.
Jobs for food writers can be salaried but most often are freelance, in which case where you work is up to you. A salaried food writer will be provided with at least minimal office space (desk and chair) with access to a company-run test kitchen. For a freelancer, a home office with a computer, and your own kitchen of whatever size, will be perfectly fine and comfortable. A coffee shop or internet cafe is a nice change of venue, and a public library provides the advantage of professional librarians who can be consulted as needed. For work in the field – such as interviews, visits to events, or agricultural sites – a pen, pad, and a cell phone that can take high-quality photos will be all you need for taking notes.
