In the process of preparing a talk for the Women Chefs’ & Restaurateurs Conference in Washington, DC, on how to find food writing jobs, I came up with some tips on what editors (and other content providers) are looking for when they assign work or hire writers. I learned this info over many decades as a freelancer, some of it the hard way! I’ve also put together a resources list for food writers; click here and scroll down.
What Food Editors Are Looking For
Surprisingly, some key basics editors want haven’t changed in decades:
>It’s called food writing because the work usually requires both food and writing skills. Potential employers want somebody with both experience working with food and communicating in print, often in the form of sample published recipes, stories, columns, blog entries, or reviews. Lacking such evidence, be prepared to produce samples of what you would provide if given the chance.
>Editors and other content providers want someone who understands and can very effectively “speak to” their audience. Try to walk in their readers’ shoes. Pitch topics and choose samples that are appropriate and targeted to their readers rather than of general interest. For example, an editor serving an audience of young mothers will want much different ideas/recipes/tone than one serving well-traveled, well-heeled, middle-aged foodies.
>Editors want an idea person: a fresh perspective; someone who stays current on food trends; sees what the next hot topics are likely to be. If it’s an old topic, they want a new slant. Be prepared to repeatedly come up with topics/recipes of interest to the targeted audience.
>They call it a deadline because the only acceptable reason for not delivering the work on time is being dead! Whatever the venue, editors want someone who is completely reliable and who always delivers reasonable quality on time. Demonstrate your reliability at every point and in every way: For example, send your bio or clips exactly as promised or requested and make sure any submissions/e-mails are as error-free as possible.
>Most content providers seek a self-starter. They usually outsource because they are harried and want the work done without much effort or involvement on their part. They hire those who can generate approriate ideas, develop the content, and deliver it with minimal guidance, feedback, or handholding.
You also mught like Five Things Never to Say to a Food Editor here.
Many, many food writers today have websites/blogs and a presence on Twitter & Facebook. If you see a by-lined article you like, it's usually easy to find a lot more by and about the author and often even contact info using a simple google search. As you suggested, actually looking at a writer's work samples may be the best way to "screen;" except on very large sites blog posts are especially revealing because most stories don't get massaged or edited by anybody other than the writer posting.
I am on the editorial team for Cookwork. We are always interested in connecting more food writers to our original content.
How can the editor connect with these writers? What is the best way to screen a writer (besides his previously edited work)?
Thanks in advance!
Hi Nancy,
I like this list. It's much more concrete and realistic about what makes a writer valuable to an editor than what I usually see. Of course, it helps that you're a successful freelance writer.
Thanks for stopping by. I am still really intrigued by this business, so post about it pretty often.
Great tips! I found you through Twitter…so happy to see your blog. Wish I could attend your workshop!
Very interesting, useful article, Nancy, and you've provided some really substantive links. If anyone knows the ropes with this kind of writing, it's got to be you!
Jane
Great list, and most of it applicable across all forms of writing. I like to write about food just for fun on my blog, but occasionally entertain the idea of trying to do it for publication. Good overall tips. Also, I just discovered your site/Twitter feed – love it!