Amanda & Merrill

What’s Different About Getting a Food Job Today?

September 13, 2016

Our third episode of Burnt Toast is one you’ve listened to most: It’s called Food Didn’t Mean Anything to Me Then, and it was a roundtable with Amanda Hesser, our co-founder, and the co-founder of Lucky Peach, Peter Meehan, about first food jobs and advice for future food writers. (Hot tip: Amanda attended bartending school—maybe you should too?)

Photo by James Ransom

So, what’s changed? What’s different about breaking into food media now than it was over a year and a half ago—and what does our industry need now more than ever?

The latest episode answers these questions. And, spoiler: You don’t need to go to bartending school.

Play the episode above, find it on iTunes, or listen to it using your favorite podcatcher. (Don't have one yet? We're fans of Stitcher.)

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Comment
Kenzi Wilbur

Written by: Kenzi Wilbur

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.

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