Culinary Review Writing – Are You Cut Out To Be A Food Critic?
Okay, maybe at one time you had dreams of becoming a world renowned chef, famous for your culinary masterpieces…well something happened along the way to fame and fortune at your own restaurant. But you read culinary reviews religiously and love eating out at the newest and trendiest places and telling your friends all about them.
So if you have ever wondered just how to write a culinary review and get them published then read this article to learn more about food critics and the art of culinary reviews.
Who Writes Culinary Reviews?
Restaurant or food critics are the columnists and food writers who are responsible for creating culinary reviews. A culinary review is a subjective analysis or examination of food or a restaurant that is then published in newspapers, magazines and the internet.
At first culinary reviews were thinly disguised "advertisements" for the local restaurant. Food writers could often be "bought" and frequently made sure that restaurants that advertised heavily in the local newspaper got good culinary reviews.
The "Food" sections in many local papers were considered throwaway section of "home recipes", basic nutrition and "what's new" features. But as food journalists developed standards and followed ethical guidelines, "food writing" and culinary review columnists became accepted and respected. The Association of Food Journalists is one such organization that offers guidelines for food critics and culinary review writers.
Now it is not uncommon for a respected food writer's culinary review to "make or break" a struggling chef or restaurant. One organization that has such power is the "The Michelin Guide". "The Michelin Guide" with its rating system of symbols and stars has been writing culinary reviews for over 100 years! Famed for their 1, 2 and 3 star, the Michelin Red Guide is considered to by many to the Holy Grail of European culinary styles.
In the US, the AAA (American Automotive Association) uses the 1-5 diamond system of culinary reviews with 3-5 diamonds matching the Michelle guide, with 1 and 2 being for more casual dining. Both organizations employ professionally trained teams of reviewers and writers.
But most people, when they think of famous food critics remember James Beard. Beard was one of the first celebrity foodies and culinary review writers. Considered to be the "dean of American cookery" by the NY Times, he opened a small catering business in 1937. He published his first cookbook in 1940.
After WWII, he began to write culinary reviews, articles and columns for magazines such as Woman's Day, Gourmet, and House & Garden. His well respected reviews on the culinary arts, lead to he becoming a consultant to many restaurateurs and food producers and foodservice companies.
The James Beard Foundation which is named in his honor sponsors an award program each year that is considered by many to be the "Oscars" of the food world. One the most prestigious awards from the foundation are the much coveted, "Restaurant Reviews "awards in the Journalism" category. Here the three best culinary reviews and their writers for the past year are honored.
Once the food section of the daily newspaper was used the most often to line the bottom of the bird's cage but now due to the quality of food journalism across the globe, local culinary reviews and food critics are the reason that some big city dallies are still in operating in the black at all.
