I’m getting to like Twitter for helping me find stuff online that I’d otherwise likely miss. For example, thanks to André Darlington of Isthmus—who retweeted a link to a story that Adam Vincent Powell aptly called “sort of fun, sort of fatuous”—I just read this piece from Washingtonian magazine entitled “25 Things to Know Before You Become a Restaurant Critic.”
Compiling advice from 5 professional food writers, Jessica Voelker’s list will help prepare you for that new career you’ve been dreaming about. (I’m not the only one who thinks that’d be a cool job, right?) Here are two of my favorites:
17) Every time you eat in someone’s home, someone will say, “How many stars would you give this?” —Jeff Ruby
22) It is exceedingly easy to get sucked into being an insider. You will be privy to all kinds of gossip, you will receive loads of invitations to media events and dinners and publicity events, and other industry insiders (and friends thereof) will be pressing upon you constantly to cater more to their very specific needs in your writing. But you must resist this lure. That way lies fatuousness. You must remain an outsider. —Todd Kliman
For the full list, head here.
P.S. Yes, the word of the day is “fatuous,” in all of its forms.