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This week’s class at Prue’s humble academy was one of insight into the editors’ world.
Enter Laura Rowe – a curly-haired, passionate foodie and editor of Olive Magazine – here to give us a glimpse into a day in the life and discuss the wealth of roles in the industry, from recipe testers to copy writers.
Open to any and all questions, Laura gave us an inside scoop on how to pitch the perfect feature and top tips for getting up to date with all things foodie. For me, her down-to-earth nature and lack of bravado made the dream job seem all the more possible.
We then turned to critical analysis of food writing – a crucial skill which allows a newbie like myself to better appreciate a distinct voice. Not one to model myself after necessarily, but instead be inspired by. (Along these lines, I’m enjoying Thom Eagle’s First, Catch – a wonderful blend of prose and focussed analysis of food).
Under this lens, you begin to see more than just a recipe, and notice instead the structure, use of language and overall style of the piece. For my own personal growth, I know I need to work on contributing my thoughts in group discussion, instead of the safe bet of only scribbling them down!
For next time, we’re all preparing to assess and write restaurant reviews (VERY excited about this!). Key to this is first consuming content- so excuse me while I make a cuppa and head to The Guardian, The Telegraph and The Evening Standard for serious restaurant research!
Until next week,
Zenia x
Did you see last week’s diary? Read all about Week 1 here!
The Culinary Carousel 