My Philosophy About Food Writing

In April of 2014 I started this blog. As a working journalist it was an opportunity to share experiences, tastes and emotions that I couldn't voice while on the job, or didn't have adequate space on social media. It became an outlet for me to express myself. But my writing didn't begin there. In elementary school I started writing and even won a state award for my literary work. After high school I wrote for a local lifestyle and nightlife publication called HYPE Magazine and during Grad School I wrote a 156 page thesis. 

As you can see writing came naturally and the more I write the easier it gets. Now as a freelance writer People pay me to type out word and content for a variety of publications.. My experience as a freelance writer includes news articles, magazine features, editorials, advertorials, food critiques, media kits, press releases, and even ghost writing for other blogs.  

One thing that I remain focused on is integrity. I feel that my morals and ethics embedded in me from working in mainstream media taught me to always be accurate, honest and fair. Even though some news media may not remain that way (in my humble opinion and that's a whole other blog) I still maintain these values. 

Would you rather hear from a writer who coats everything with sugar and says how great everything was? Or would you prefer a writer who is honest, offers constructive criticism when its warranted and isn't afraid to share a real opinion? 

Lets be honest 

As a journalist, I believe it is important to be honest. I frown upon those constant write-ups that convey how EVERYTHING is so good. Granted there are some experiences where everything is top notch and you did savor every bite (they are honestly few and far between). But if there was something that was too salty, didn't have enough seasoning or wasn't composed well I am going to be honest and say it. I don't mean to be disrespectful to the chefs, owners or management, but it is simply my experience and my opinion. I worked in the food service industry from when it required a worker's permit, then I worked my way through the front of the house from casual dining to fine dining. I started as a hostess and eventually became a wait captain at the number one restaurant in Hawaii. I am a stickler for service and delicious food. I've eaten at hole-in-the-wall eateries from Thailand to Japan, dined at 1-3 Michelin-star rated restaurants around the globe, tried all sorts of prix fixe, fast food, street food and admit that I am a fairly less than competent cook. But I am confident in my palate and knowledge of food & beverage... So much so that I will admit that I am a true, fair and honest food writer who loves to eat. When I started to write food reviews with an open mind and true honesty I received emails, phone calls and text messages from people saying "you caused quite the stir," "you said all the things we wanted to say," "your article was so true." Don't agree? That's fine at least I can rest assured knowing that I was my honest self and perhaps they will do a better job next time. 
​

---