Special Sauce: Matt Rodbard and Max Falkowitz on Becoming Food Writers [1/2]

In the next two episodes of Special Sauce, we take a deep dive into the challenges and triumphs of building a career in food media. I invited former Serious Eats editor/current contributor Max Falkowitz, and founding TASTE editor Matt Rodbard to share their perspectives. As two people who have co-written cookbooks with chefs, been on staff as editors and writers at food publications, and freelanced extensively, I thought they’d offer unique insights into what it takes to become food writer. And sure enough, they had no shortage of thoughts to share.

Max started us off with a hilarious tale about life at the Falkowitz family table: "So my dream story is to write one of those really tender, loving, emotional pieces about my dad's pasta sauce, which he spends all day making. He has these giant cauldrons that his aunt used to only used to boil gefilte fish in and they're probably 30 gallon cauldrons. He chops up all of his olives and he browns his ground beef and he gets special types of tomatoes and he spends all day making the sauce. He invites his old college buddies to have the sauce. It's a whole thing, and the sauce is terrible...It's so bad. It tastes like canned olive juice...which is effectively what it is. Both of my parents are wonderful cooks, and they were for the most part raising me as independent single parents and did a fantastic job and gave me a life long love of food, but they have their missteps and one of them is the sauce."


Matt's advice for aspiring food writers is quite simple: "Write all the time. It's like a muscle. It's like riding a bike. I mean, it's cliché, but it's true. You have to stay in shape. I think that's why I said the Yelp review was such a good thing to start with, because I was Yelping literally every meal I had and I think often with Twitter and with Social, people assume that's writing, but it's not writing. That isn't writing. That's something else."

Max added this bit of pointed counsel: “Give a fuck. There's so much writing that feels totally dispassionate and procedural. If you're not doing this because you love it, you're not going to get paid doing this."

Anyone who has contemplated pursuing this fulfilling but challenging career path should give these next two episodes a listen.

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The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/08/special-sauce-matt-rodbard-and-max-falkowitz-on-becoming-food-writers.html 

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