7. Last but sort of least: write articles or a book on the side.
April 10, 2012 12:54 PM Subscribe
"I can no longer responsibly recommend that you drop everything to try to become a food writer. Except for a very small group of people (some of whom are clinging to jobs at magazines that pay more than the magazines' business models can actually afford), it’s nearly impossible to make a living as a food writer, and I think it’s only going to get worse." Amanda Hesser, NYT cookbook author and co-founder of Food52, has some advice for aspiring food writers.
This thread has been archived and is closed to new comments