Food writing is a coveted job among culinary fanatics across the nation. I mean, who hasn’t picked up a copy of Bon Appétit or pulled up the New York Times food blogs and thought, wouldn’t it be great to get to eat all the time and tell people about it—as my job? I’ve been lucky enough to be in the business of food writing for 10 years. Currently, I work for Tasting Table, a free daily email publication that delivers the best of food and drink culture to adventurous eaters across the country. I’ve worked for the company for three years, first as the Editor of the San Francisco city edition and now as Senior Editor. My day-to-day job involves top-editing much of the content that our editorial staff produces—including five city editions (Miami, New York, San Francisco, Chicago, and Los Angeles), a national edition, a spirits-focused edition, called Top Shelf, our healthy living edition, Good Taste, our Chefs’ Recipe edition, and Sous Chef Series, which focuses on up-and-coming chefs. And while it’s clearly not all eating—yes, I do a lot of hard work, too—the perks are fantastic (like getting to test amazing recipes in our New York test kitchen and eat at new restaurants on a regular basi Work With Good People food
