chef


// Food Critic //

  **// How to Become a Food Critic //** 

**Step1:** ====Attend culinary school or work in a restaurant to obtain restaurant experience. It is important you understand how the mother sauces are made, how meat should be roasted and service should be executed. Since you will be judging chef's food and critiquing the service, you need to be very knowledgeable in all these skills. Editors will know if you are not an expert in your field and will most likely not hire you. ====

====** Step2: **   ==== ====Eat at as many restaurants as you can. Write about your experiences and keep a file of these. When you apply for a food critic position, you will be asked to submit previous writing samples. Make sure they are in the format your potential editor prefers. They will give you the specifics of how they like their articles submitted. ====

====<span style="font-size: 12pt; color: rgb(51, 51, 51); line-height: 115%; font-family: 'Arial','sans-serif';"><span style="font-size: 12pt; line-height: 115%; font-family: 'Arial','sans-serif';"><span style="color: rgb(0, 0, 0);">  ====

====<span style="font-size: 12pt; color: rgb(51, 51, 51); line-height: 115%; font-family: 'Arial','sans-serif';"><span style="font-size: 12pt; line-height: 115%; font-family: 'Arial','sans-serif';"><span style="color: rgb(0, 0, 0);">Start by submitting your articles to small local papers. Having published work to show an editor will help you get a more prominent food critic position. ==== ====<span style="font-size: 12pt; color: rgb(51, 51, 51); line-height: 115%; font-family: 'Arial','sans-serif';"><span style="font-size: 12pt; line-height: 115%; font-family: 'Arial','sans-serif';"><span style="color: rgb(0, 0, 0);">  ====
 * Step3: **

====** Step4: ** <span style="font-size: 12pt; color: rgb(51, 51, 51); line-height: 115%; font-family: 'Arial','sans-serif';"><span style="font-size: 12pt; line-height: 115%; font-family: 'Arial','sans-serif';"><span style="color: rgb(0, 0, 0);">  ==== ====<span style="font-size: 12pt; color: rgb(51, 51, 51); line-height: 115%; font-family: 'Arial','sans-serif';"><span style="font-size: 12pt; line-height: 115%; font-family: 'Arial','sans-serif';"><span style="color: rgb(0, 0, 0);">Read other reviewers articles frequently. Check magazines, local papers and food television shows to learn how those professionals review restaurants. Find your own style and voice. Make sure you are not copying another critic's techniques. This format and writing is used as a learning exercise only. ====

<span style="font-size: 12pt; font-family: 굴림;"> **// Notable food critics //** ** Here are some of the famous food critics in Melbourne: ** //** Rita Erlich **// and **// Claude Forrell //** from the Age.
 * // Eric Page //** from the Herald Sun

Eric Page, Rita Erlich and Claude Forrell are very famous in what they do and Australian's favourite food critics. They are very well experienced in their fields and have a very developed view on what they do and an unique way that they write. As well as food tasting they are focusing on nutrition. If you're interested in become a food critic, they're great role models you can look up. <span style="font-size: 16pt; line-height: 115%; font-family: 'Calibri','sans-serif';"> <span style="font-size: 12pt; font-family: 굴림;">

<span style="font-size: 12pt; line-height: 115%; font-family: 'Arial','sans-serif';"> Professionals usually work for a newspaper, magazine or in rare cases on their own. Amateurs blog almost everything they do. Professionals have high, haughty palate and sometimes give ratings depending on their mood. Amateurs usually are very happy with anything they get short of C health rating. This is why the good opinion of a professional is so important, they rarely give it. However, reading a local amateur blog site does help show local hotspots. See, amateurs tend to rate a wide variety of restaurants when they have time, while professionals are consistent in rating 4 restaurants a week. These are some of main beings of being a food critic. Technically there are the some major differences between styles and ideas of people’s opinions no matter how good or bad it is. See, the critics business is a precarious one. I know I might be stepping my boundaries, but it’s hard to hold a restaurants good name in the palm of your hand (only if its finger food). This power is bestowed to some interesting people, such as Eric Page the Herald Sun Rita Erlich and Claude Forrell the Age. Private critics can have very good opinions as well as the general public. <span style="font-size: 12pt; line-height: 115%; font-family: 'Arial','sans-serif';">
 * // The Difference Between Professional and Amateur Food Critics  //**

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