Food critic pay scale substantiates, as you become a more erudite eater, an unbiased observer, and have excellent story-telling skills of your cherished, or not so cherished, first-hand experience of eating to make it sound compelling. Read this CareerStint article to learn a bit about food critic salary.
If you have your routine of knowing what is gastronomically good and what isn’t, not just based on what you’ve read or heard, but tried yourself, and are overheated about going to the newest restaurants to try out everything from the finest appetizers to the newest fiery and spicy dishes and zestful salads to succulent, sweet desserts, wanting to travel and spend more on newer myriad kinds of cuisine that you have a frenzied fancy for, might just be right up your alley. Well, the palate is one part for a food critic.
The other part involves expressing your experiences with the dishes you’ve tried by way of pen and paper. So, it isn’t for an indiscriminate, appreciative person who can’t find his way through expressing himself in words (and not just because his mouth is stuffed).
Pay Scale and its Range
The salary depends a lot upon how sophisticated a city is, and how high its economical stakes are in deference to the various suave restaurants it has spangled in it. It has a broader possibility of being higher in larger cities than smaller ones, and also depends upon the popularity of the newspaper or magazine where your reviews are published.
The salary range, depending upon your experience and talent, is from USD 1000 to USD 97,000 a year. The average salary can be USD 45,000. This also depends upon the newspaper or magazine you’re writing for. And reviews written by a reputed food critic from a well-known magazine or newspaper can be powerful enough to either make or break the business of a restaurant.
How to Become a Food Critic
- Being open to something he’s never tried before, especially if he can’t get his tongue to pronounce it right, is the way to go for a food critic.
- A good critic visits a restaurant of a varied menu more often, to take notes of the place and its food, and prefers being oblivious about the whole thing.
- Ample number of times, these critics are chefs or people who’ve attended culinary art schools, or have a love for food and a degree in literature or journalism.
- Even a bit of training as to how to go about the basics of writing can help build a base on which you can write about and develop your writing skills.
- A career in this field can get one into newspapers, magazines, travel guides, radio stations, and TV shows as well as writing books.
A good professional in this field doesn’t just produce a gaggle of caustically negative and unnecessary deprecating words about all the foods that he eats, just because he’s called a ‘critic’, but also knows and suggests what can be done to make the dish taste better. He appreciates justly those that are done well.
Learning an art comes much before being its critic. It’s the same with being a critic for food. Knowing how to cook always scaffolds and channels a more refined flow of appreciation or criticism to furnish newspapers, magazines, or travel guides with your reviews. So, write like a lover about that, which you sincerely cherish, and if some dish or restaurant falls afoul of your usual expectations, develop a sense of humor towards it, instead of just very rudely battering it. In short, go out there, eat, live, love or hate, try again, pen it down; because as George Bernard Shaw says – There is no sincerer love than the love of food.