Being a Food Editor

Like, Bite & Share

Nick Solares came onto the meat radar when he launched his now-defunct blog, the “Beef Aficionado.” Since then he’s become a well-known food photographer, written for Serious Eats, is now is the Senior Editor for Eater NY, as well as Host of Eater’s “The Meat Show” — and ate the most expensive steak in the world, a 400-day dry-aged wagyu. Despite being originally from the UK, Nick’s favorite style of Burger originates from New Jersey and he currently lives in NYC. He joins the show to school our audience on how to make a living eating 4,000 calories a day, and the best way for restaurants to get on his radar.

ABOUT THE SHOW

Like Bite & Share is a podcast about marketing in the food business. Each episode includes an insightful interview with food marketing professionals.

SHOW NOTES

Key Takeaways:

• You’ll get ahead as a food writer if you can write better than most food photographers and photograph better than most food writers.
• As a food writer, you’ll likely eat more than the recommended amount of calories in a given day. Two days of fasting mitigates the torrent of calories associated with the job.
• It’s important not just to talk about the food that tastes the best, but also those dishes that are in restaurants that deserve to be recognized for service, ambiance, and other intangibles.
• Publicists trying to get attention from Eater should be aware of the content put out by the editors they’re reaching out to. A carnivore editor won’t respond to a vegan restaurant, and national food holidays are never covered by Eater. Don’t bother sending emails that aren’t appropriate.
• If you want to get on Eater, don’t pitch them the same story you’ve pitched to everyone; give them an exclusive. Give them an interview of the chef or a preview of the menu.
• If you want Nick Solares to read your press release, he probably will if it has steak or hamburger in the subject. But if the subject line is a bait and switch, he’s going to be very upset with you.
• Social media and video doesn’t generate revenue, but the outlet uses them anyway because branding is important and it’s necessary to be in front of social trends.
• If you want to start a career in food writing now, it’s probably best to start building up your social media following first, or at least put more of your energy into that. The media landscape has fragmented to the point that writing a blog is not going to get you the attention you want in the timeline that you’re after.

Links Mentioned in this Episode:

• A Hamburger Today
• Beef Aficionado
• The Meat Show
• The Hottest New Burgers in New York City, Spring 2016

Learn more about Ryan Hinkson:

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