Tip Number One

You still gotta know how to sell your work. 

...I found an article with a few different things to say, but this stuck out to me the most: 

Getting an Editor's Go-Ahead in the Food Writing Biz

It really doesn't matter how long you've worked as a chef, restaurant manager, or food service employee. If you don't know how to approach an editor to pitch a food story idea, you're not going to make it as a food writer. It's got nothing to do with how much you know about food, and everything about how to rise above the competition. As a chef or recent graduate from chef school, you “get” how fierce competition can be. That competition also translates into the writing industry. If you've got an idea for a great food story and want to publish it into a magazine or newspaper, you'll need to know how to approach and editor. More importantly, you'll learn how to grab an editor's attention so that your story idea turns into published reality.

When creating your pitch letter or “query” letter to an editor, keep in mind that he or she could have literally hundreds of pitches coming in everyday. What you thought was a unique story idea suddenly pales in comparison to all the other ones on the editor's desk. So how do you get that unique story assignment? The following tips are just a few things that a good writing course would teach you:

• Type your pitch/letter and keep it to one page.
• Start your pitch with an opening statement that will immediately intrigue the editor. For example, introduce a new trend in the food industry.
• Customize your pitch to the publication.
• Use descriptions that evoke a strong sense of taste, smell, texture, and appearance.

Of course, learning how to become a food critic or food writer involves a lot more than the tips above. However, a part-time course can go a long way in honing your writing skills if a job as a food writer is what you're ultimately after.