What will I be doing?
Reviewing restaurants or the food served in restaurants for publication in a newspaper or magazine.
What will I need to start?
Knowledge of food and good writing skills. A film critic reviewing Hamlet or The Taming of the Shrew will have to know Shakespeare to do a good job, so if you’re a food critic savaging the fillet mignon served in a fine-dining restaurant, for instance, you’d better know what you’re talking about
Who will my customer be?
Newspapers and magazines. Food writer Michaela Fenix (email@example.com) says, however, that getting a break in these publications won’t come easy as they have their own food writers or contributors doing it for them. But write something truly remarkable and see what happens. You may surprise everyone yet including yourself!
How much should I charge?
Regular writers get P500 to P1,200 per piece, while contributors receive P300 to P800. the fees charge according to the publishing company’s rates and the editor’s opinion of your piece.
How much will I make?
The fees you receive as a beginner may not even pay for the food you ate and reviewed. It takes time to get noticed as a food critic, but persistence should work in your favor eventually. (The downside to being to famous a food critic is that restaurants tend to prepare something special for you when you visit, so you don’t get to review the real food they’re serving. You lose credibility.)