Successful Pitches Shows Freelancers the Way
from Columbia Journalism Review
If you've been a journalist for long enough, you’ve probably gotten at least a few requests from aspiring writers asking to pick your brain about how you’ve made your living in the industry. Seattle-based food writer Naomi Tomky gets a lot of these requests from pastry chefs and line cooks. Many of them have recently been laid off; some are simply tired of the physical toll that restaurant work has taken on their bodies. They don’t necessarily know how freelance writing works, but they have ideas and want to write about food.
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