February Program: Food for Thought (and for Publishing!)
Despite the evening's blustery weather, over 70 CWIP members, former culinary students, and food writers arrived at Kendall College for CWIP's food publishing panel discussion in February.
The Food Publishing panel comprised Carol Haddix, Chicago Tribune food editor and editor of Chicago Cooks; Doug Seibold, president of Agate Publishing, whose Surrey imprint publishes books on food, dining, and entertaining; Laura Bruzas, founder and publisher of Healthy Dining Chicago, a community education and outreach effort; and guest moderator Tom O'Brien, of O'Brien Culinary Communications and Kendall College food writing faculty.
The panelists described the current state of food writing and ways that aspiring food writers and editors could become a part of the food publishing world.
Food isn't just for eating anymore. Thanks to celebrity chefs, cooking shows, and our own desire for sustainable, healthful, and affordable options, food publishing is more popular than ever. People are sharing personal stories, recipes, and new finds through blogs, newsletters, and other online and print venues. Laura observed that "people are interested in home cooking, being an insider, getting a good value, and getting scientifically backed info." People are hungry for information.
At the same time, the panelists acknowledged that we're in the middle of a tough market. Tom observed that the survival rate of restaurants is declining, with few restaurants opening to replace them. And Doug noted that of the hundreds of manuscripts his company receives, only a fraction gets published.
However, opportunities are still available, and there are many ways to establish a career in food publishing. The panelists advised writers to carve out a niche for themselves; they should not only be strong writers who are passionate about their topic, but they should also be experts, reaching out to a specific audience. And, whether you're interested in books, newspapers, magazines, or online venues, the strategy is the same: read about the industry, research your specific interests, and talk to people already in the field.
Laura mentioned utilizing the resources at the public library—they're free, and the librarians can help you research just about any topic. You can gauge reader interest by asking your local librarian which books are circulating, and you can read food industry periodicals at the reference section to keep appraised of the latest trends (without paying for subscriptions). Tom suggested learning what goes on in a restaurant, and Laura mentioned finding an online community that shares your interests. Joining networking groups and reading blogs, magazines, and newsletters online are all ways to stay informed.
We all have to start somewhere, and Laura suggested starting small: blog, contribute to print and online newsletters, and find other places to submit your work. Some of these projects may not be paid, but you can make meaningful contacts. If you choose to blog, the panelists recommended being consistent and demanding reader interest. Invest in seminars or classes, and definitely business cards. Create a portfolio and always work on sharpening your skills. The recipe for success in the food publishing world takes equal parts hard work, patience, and love of food.
Kavitha C. Reinhold is an editor for the Accreditation Council for Graduate Medical Education, as well as a freelance copy editor and proofreader. She can be reached at kavitha.reinhold@gmail.com.
Thank you to the sponsor and host for this event:
