A writer needs to be passionate about the work being produced because of the instability in the market. Especially since there is a flow towards freelance writing, therefore the checks coming in are not consistent. The Bureau of Labor Statistics insists that writers make around $62,000, but Antonation says there is definitely a heavy fluctuation.
Antonation continues to refine his craft by allowing everyone to take a deep breath after realizing that Cafe Marmotte was not closing but instead reinventing their style into a contemporary italian aesthetic known as Restaurant Olivia. They retain their gold star by continuing to produce endless sheets of fresh pasta dough with a yellow hue that resembles the fresh egg yolk that was just mixed into flour moments ago.
“I may have started later than other people working in my field but I work thoughtfully to produce content that people value and that’s why I have been successful,” he states.
His articles about food have led him to small little hole in the wall restaurants that could easily be passed by the unobservant, while investigating the most acclaimed chefs’ domain. He relishes in the uniqueness of both experiences because both allow for discovery of a novel interpretation of what we all think we know as food.
The market for writers is suspected to be unchanged in the next decade, but with the expansion of eating out and gentrification, the world of food writing is on rise. Although it is likely to belong to freelance writers mostly. Regardless, locals and travelers alike want to know the best destination to grab their next bite causing the pressure of food content contributors to stay on their game.
“From my work, I want the people who read it to explore Denver just as much as I have,” he says.
Oftentimes the world of food is immensely broad with intricacies that can make cuisines from local towns just miles away from each other, ever so different. Especially now with people’s roots connecting them far away from where they stand, these innovators can bring the country they saw in their kitchen growing up miles away from where it’s truly located.
“If you want real chinese food and I mean passing on orange chicken and your average Kung Pao, then go to Tasty Szechuan House because the fried chicken placed in front of you has dried red chili everywhere, it’s terrific. Now that is the Chinese food that you want to see,” Antonation explains.
“It’s the fact that the menu is written in characters and they feature dishes like intestines and ears, it makes you understand it’s authenticity. I laugh at how lucky I am to talk about such amazing food” Antonation says while smiling as if he is planning his next dinner outing.
Moments like these create niche writing, which occurs across a spectrum of editorial topics from fashion to sports. It is unlikely that a dedicated football reporter analyzing the passing yards of the best quarterbacks in the league will transcend their duties for debating which hockey team has the most dynamic duo on their defensive line. The same goes for food, writers pick up identities for their writing, unique to them that creates a following.
José R. Ralat is the taco king as he investigated all the best tacos lining the border of Texas and Mexico. He refuses to stray from his taco trail.
Similarly Elazar Santag has decided to intertwin food with aspects of pop culture like gender, race, and society. He builds up the correlation that engaging with food has on other pressing topics in the world
Antonation sees his perspective on food writing as one that “began by navigating the culinary diversity on Federal Blvd. It’s where you can find the most ethnically diverse food and I took on the challenge of eating my way through it”
The MFJS Reporter -- Winter 2020 M-W 