FBNY: What advice would you give people who want to go into food writing or food media in general?
Kinsman: Ask yourself what’s the story only you can tell, and really figure out what your point of view is going to be and bring that to as many pieces as you possibly can. Don’t be afraid to let you shine through. All the food writers I read are people who, I can start reading a piece, not even see the byline and know whose it is and that’s because they let a little bit of themselves into their writing without making the story about themselves necessarily. And that only comes from working really, really, really hard and trusting what you have to say.
And be a utility player. Be as flexible as humanly possibly. You need me to go profile this chef? Yes, of course I’ll go do that. You need me to call around to all of these different restaurants and see if they have a kale salad on the menu? Yes, go ahead and do that. Nobody can be above doing anything. So long as you can kind of do both of those parts, be a generalist and be specific, they’re going to find a place for you, somewhere.
More from my interview with the dandy Corinne Grinapol at AdWeek