Directions for Beginners: Tips and Warnings

I found a great set of instructions for beginners on eHow.  Doesn't seem too intense, but it does seem like a lot of work. There are warnings that it may not be the most profitable profession, but fortunately for me--I'm looking for a side hobby/job to make money or build my resume. Eyes on the task and here we go!

On Becoming a Food Critic:

Instructions

1. Write well. A good food critic is a storyteller, not just a knowledgeable diner.

2. Immerse yourself in your subject. Be knowledgeable about food, and read everything you can about food and dining.

3. Attend a culinary school or work in a professional kitchen, if possible. It's invaluable experience for a food critic.

4. Be enthusiastic about the subject; the reader can sense your passion in your prose.

5. Cultivate your palette. Experience eating a wide variety of foods.

6. Have some understanding of how a restaurant kitchen works, and know how mass production affects food.

7. Describe the meal in detail; what does it look, smell and taste like?

8. Give an in-depth picture of the entire meal, including descriptions of the restaurant and its decor. Detail how all aspects of the restaurant and the service contribute to the dining experience.

9. Do something else professionally while being a food critic. Food critics usually don't last more than five years.

Tips & Warnings

• If possible, write for a publication in another capacity and vie for the food critic position.
• It may be more fun to participate in something like the Zagat Survey, which can be accessed via the Internet or via e-mail, and keep food criticism as a hobby.
• Realize that being a food critic is usually not a well-paid position, and there are only 30 to 40 such positions in the country.
• The idea of being a food critic is much more appealing than actually being one. It's physically taxing to eat rich food or bad food every day of the week, but it's required if you're a professional.
• It's unpleasant to bash restaurants, and it's even more unpleasant to regularly eat in restaurants that merit bashing.