In the June 16 edition, the name of Hamilton waterfront restaurant Sarcoa was misspelled. The Spectator regrets the… Read more
Today’s useful reminder to always double-check that people are still employed in the position you think they are comes from the food critic of the Sacramento Bee.
Given that many professional food critics used to see themselves as the paid protectors of said diners—zealously guarding their culinary dollar against mediocre food and subpar service—are those who still follow the traditional timetable essentially fighting with one fork tied behind their backs?AFJ executive director Carol DeMasters says her organization has asked the same question. “This will be a topic at the Association of Food Journalists annual conference in Charleston in October."
Description of AFJ's Restaurant Critic Panel scheduled for October 7:
Restaurant criticism revisited. We will discuss the ins and outs of restaurant criticism for today's media environment. Who is reviewing? What are they bringing to the table? We'll consider the new wave of restaurant coverage, starring a cohort of experienced restaurant critics — both staffers and freelancers. How do we work with and manage a small army of critics/writers/bloggers providing restaurant coverage for our wide world of publications? And how do we, as critics and publications, retain our authority and reputation?
Food writers looking for guidelines previously had to go with their gut ―and still will for thousands of food terms that didn't make the cut. But the addition of a food section now gives writers a place to turn for a quick reference. Hirsch says this is useful for general assignment writers who might not have a background in food―and it's also useful for food bloggers looking to post professional quality writing.> JMHirsch.com: "Originally, I was just aiming to make my life easier"