I want to be a food critic, this job would be interesting to do because you get to travel to a lot of places, eat food, and get paid for doing those two things. I would love to get paid while traveling and eating. To be able to be a food critic, first I would have to become a chef.
The career of food critics dates back to the mid 1950’s. The first food critic was Alexandre Balthaser Laurent Grimod de la Reynieve. It first started in New York. Another one of the first food critics was Craig Claiborne. Craig was a good critic from 1957-1972. They would wright editorials for different restaurants in New York. They were first known as, “restaurant critics”.
There is a large number of food critics around the United States. There are more people being employed in the food critic career as of right now. The trends in this career have been growing.
The jobs related to this career, are mostly in New York or on the West Coast. This is because, these towns are big, and most of the restaurants there are commonly known.
The general duties of a food critic, is to be fair, honest, to be understanding, and capture the whole restaurant, and not just one meal. The specific duties of a food critic, they have to judge a restaurant, wright a report about the restaurant, they can make or break a restaurant. The work hours are anywhere from nine o’clock in the morning until eight o’clock at night, not including the time they take to wright the reviews. The hours of the shifts are long, but that is the only unusual thing about the hours of this career.
In this career, there is no certain gender that you have to be. You also don’t have to be a certain age, but most food critics are about 35. You have to have good health and be in pretty good physical...
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...ike to write, after college, I never ever want to write another essay, paper, or research anything ever ever ever again! In this career I would be required to write essays and articles all the time, so this is definitely not the career that I would ever want to choose. The only thing that I absolutely like about this career is the traveling and the eating part. And some of the things that you would have to eat in this career do not sound appetizing at all and I would not want to eat it. Some of the things that you would have to eat include fish (which I hate fish so much), octopuses, and a lot of other disgusting things that no person should ever want to eat. After all my research, I do not want to do this career at all. If it did not require writing and the eating of certain food then I would not really mind it, but it does so therefore I do not like this career.
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Devin Friedman is an interesting writer to analyze because his personable tone with a hint of sarcasm that makes all of the articles entertaining. It is also refreshing to see someone who is not scared to talk about controversial topics such as racism and bisexuality, but knows how to maintain a professional attitude towards it. Although Devin wrote many articles regarding travel, crime, and lifestyle, I wonder if he would ever write a food review. I think it would be interesting to read a food article written by Devin Friedman because he does not seem like the type of person who is scared to tell the truth (with a hint of sarcasm). Every person can write a story, but it is hard to come by a witty person who knows how to capture the moment within the story like Devin Friedman.
Conclusion: To conclude, Scott Conant is a very interesting chef that has been cooking for over 30 years. He is an Italian chef that has come a long way since his first interest in cooking when he was 11. Scott has opened many restaurants and continues to develop new restaurants and cookbooks to share his culinary excellence with the world!
Dawson, A. (n.d.). Job description of the general manager of a restaurant read more: http://www.ehow.com/about_6630776_job-description-general-manager-restaurant.html
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The Puree. (2014, January 8). Restaurant Industry Trends for 2014. Retrieved May 10, 2014, from The Puree: http://thepuree.com/2014/01/08/restaurant-industry-trends/
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Although apprenticeships are pretty easy to get if you look, you do get better hands on experience in college or a culinary institute. Whether you choo...
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