How to become a Food Critic

Food critics check and review restaurant-eaten dishes. They also try several other dishes, and may also reflect on the service and ambiance of the restaurant.

A food critic meaning someone who takes a great liking in tasting and analysing a large variety of food, and shares their knowledge with the community by writing about it. In other places, they often offer similarities, thoughts and conversations about related dishes. A food critic would assign the establishment a ranking after assessing their dining experience.

Job description, Profiles, Roles and Duties:

• Assessing restaurant standards and food quality consistently
• Distribute an original written copy to newspapers, magazines, travel guides, and websites
• Manage overlapping time constraints and multiple tasks
• Meet time limits for publishing
• Occasionally provide original photography or safe use of photos of the restaurant
• Interviews with business leaders and executives at the site
• Deliver a straightforward and factual written review
• Provide a thorough and comprehensive feedback and maintain reliability
• Recognize the reader's preferences for evaluation of food quality and service levels
• Have a wide-ranging and sensitive palate
• Ability to travel, at times over a substantial distance

Love for food is just one prerequisite for becoming a food critic. Two specific skill sets are expected of potential food critics. You must have both technical knowledge of the food and dining industry, and outstanding talent for writing and editing. While no proper schooling or degree is required to enter the profession, many food critics complete a BA in English, journalism, or communications. Others may choose to complete a BA in Culinary Arts or take courses to learn about the fields of food preparation, chemistry, cooking methods, styles, and vocabulary.

The best reviewers are not picky eaters and can try something that widens their taste and enhances their range of culinary experience. Evolving a palate for various foods and flavours is at the core of the work of a food critic of acting as the voice for the food community.

The ideal critic likes to write or talk publicly, has an eye for detail to differentiate between palates, textures and flavours, is concerned with all facets of the food and restaurant businesses, and is confident operating in a highly competitive environment. Critics arise their sense of professional competence in refining these characteristics and principles and cultivate admiration among their colleagues and audience. A food critic would also be incapable to develop trust among readers and/or listeners, without awareness and respect for quality at all levels of the industry.