I’m going to Paris tomorrow. And it’s not just a vacation. I am taking part of a workshop at Le Cordon Bleu. Yes, even as I type it out I can hardly believe it. It came as a very impulsive decision back at the end of 2016, when I turned a bit obsessed with bread making. And this got me thinking of Julia Child. I’m not gonna lie, before watching the movie Julie&Julia, I had no idea who she was. But after that, I was truly fascinated by her.
Her love for food, and french cuisine in particular, was fascinating to me. She was so curious, so full of enthusiasm to learn the deep secrets of what she was passionate about. Her book, “My Life in France” is truly a pleasure to read. But her life, as fruitful and eventful as it was, is not what I want to talk about here. This is more of a personal post.
Why am I starting this off with Julia? Well because I once read an article that mentions how Julia did not attend the last tribute event that was set up for her by Boston’s culinary historians. It was a small event, yet she refused to attend. “I don’t want to hear people talk about me,” she told the historians. “I’m going to be too embarrassed sitting there.” This is an excerpt from an article titled “Are Food Blogs Killing the Joy of Cooking?“. I’m not really going to get into a discussion over what’s on point, and what is a total miss from that article.
I just want to point out 6 Reasons Why You Should Never Become a Food Blogger.
To be “successful” you need to be multi-talented. You’re the recipe creator, writer, food stylist, photographer, and consumer. If that wasn’t enough, you have to stay active on Instagram, Facebook, Twitter, Snapchat, and god knows what other platform that might pop up.
Unlike review bloggers, lifestyle bloggers, gossip bloggers… you need to create all your own, original content. With pictures.
A big chunk of your bank account is dedicated to your blog. Apart from the ingredients, you need to purchase a good camera (although I’ve seen a lot of beautiful photography done by phones), props and backdrops. Not every cookie can be photographed in front of a black backdrop. Not all drinks can be served in the same glasses…
Having to come up with a blogging schedule that would fit the rest of your life schedule is extremely tiring and time consuming. Trying to bake 3 recipes on a single weekend day is hard enough, trying to get them all photographed before you lose the “perfect light” is a whole other dilemma. Let’s not mention the behind the scene cleaning up that takes up the rest of the day.
You get more rejections, and negative criticism than you’re mentally capable of taking. FoodGawker is just one platform that is seriously demoralizing if you’re starting out. “over exposed”, “under exposed”, “awkward angle”, “Too much light” are just some of the reasons they give.
You get labeled as “uncooperative” because of the number of invites you turn down from restaurants/hotels that ask you to review them. I’m not saying I won’t write a sponsored post, but I’m not going to review your steakhouse mainly because there is no category for it on my blog (nor am I considering starting one). Maintaining my blog’s integrity is a priority.
But then regardless of that, you go ahead and start a food blog. And then all the good outweighs the bad.
It’s rewarding and fun.
It helps you grow. Every negative comment can be simply brushed off just by reading all the supportive comments you get. All the ego boosting virtual taps on the back. Seeing the joy it brings to people who read your posts or get the chance to try your recipes. Because after 3+ years of blogging you still wonder if anyone’s actually reading.
It’s challenging. No matter how many chocolate chip cookie recipes you find out there, every single one of them would be different, with the blogger’s own twist/touch on it based on their experience.
As for the rejections? The countless FoodGawker rejections I faced made me work harder at evolving my photography skills. They’re far from being perfect, but (since I haven’t had a rejection in a while) I can safely say I’m getting there.
And lastly, it’s all about food. And sharing food is good.