The Houston Press Is Expanding Its Food Coverage, Has Opening for a Freelance Restaurant Reviewer

Categories: Our Staff

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The Houston food scene is gloriously rich, wild and big. And getting bigger.

As a result, we at the Houston Press have decided to split up some of the responsibilities of our food coverage. Restaurant critic Kaitlin Steinberg will remain fulltime but move to a new role with additional daily online food writing and planning duties.

And, we are searching for a freelance restaurant critic who will be responsible for writing one longer restaurant review a week to appear in print and online for us.

"When we started more than 25 years ago, we were print-only. With the digital age and its increasing demands it makes sense to have more than one person tackling the restaurant and food scene in Houston for our readers," said Editor-in-Chief Margaret Downing.

Accompanying the switch will be an increased budget to further enhance the publication's already comprehensive food coverage, Downing said.

And now for the details:

We are looking for a writer who can build on the success of our award-winning food coverage. Ideal candidates must:

Possess the writing/research skills to produce stylish, provocative weekly restaurant reviews.

Have strong opinions that they are prepared to broadcast and defend
Have a sophisticated knowledge of food and restaurants, either self-taught or through professional kitchen experience/education.

Email your cover letter, resume, clips or a sample review to HP-food-critic@voicemedia.com

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22 comments
Joy Awe
Joy Awe

I tried to contact the email address in this post to apply and got a server failure message saying delivery was delayed. It's been over 24 hours and still hasn't successfully gone through. Is there an alternate contact email I can try? Thanks!

verlain
verlain

Like this idea, hope you get some good writers! 

From the best food writing, I tend to come away with some new knowledge, often trivial, and a laugh or two. And sometimes a new perspective or approach to things. Please spare us pedantic world-savers who warn of menus with racist fonts and lecture on history and sociology. There are enough of those already.

Brandy Wells
Brandy Wells

I'm sure you'll hire them then they'll show up and get told to leave. Happened before. You may want your management to confirm you're actually open to hiring someone.

John Nechman
John Nechman

You are very sweet, Jane! Sounds like a dream job!

gossamersixteen
gossamersixteen topcommenter

I sure would like to see someone who had enough fortitude to write a bad review, instead of apologizing, making excuses and trying to be so middle of the road. Face it, some places truly suck and the truth should be told. Having some real opinions and being able to back that up without pandering to a restauranteur takes some fortitude and a strong back bone. 

I'd also like to see someone who can actually write something worth reading and interesting, which would bring readers which for the most part the food folks do reasonably well, versus your music writers who are utterly abysmal dim witted metal heads (one too many beyonce concerts and no real knowledge of music or music literature). While I'm not expecting Bourdain mind you, but some real personality and chutzpah would be appreciated.

limoncello
limoncello

About time you're expanding your food coverage!

The daily PR repackagers like Eater and CultureMap are scooping you on foodie "news" and gossip; while the Chron features fairly good critical stuff with Alison Cook still ticking, out in front of Greg Morago & Syd Kearney, who try to keep things fresh for the under 40 set.

Good call.

RDillon
RDillon

I'm looking forward to this change. As good as the past critics have been, they somewhat monopolize your food coverage: they are the sun, with the bloggers revolving around them like minor stars, offering some decent, some less than decent, coverage. 

So, I welcome more perspectives and thoughts about Houston restaurants and food if it will free up Kaitlin for better blog stuff and introduce us to some good local writers with strong opinions.

TheOverseer
TheOverseer

@verlain God forbid anyone ever suggest cultural objects like food might have underpinnings in history. Or sociology, even.

verlain
verlain

@limoncello  

Ouch! 'Alison Cook still ticking'. Well preserved she is, for whatever reason. And a bright star on our restaurant writing scene.

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