It took him over a year and a half to complete this endeavor but it gave him a clearer understanding of what a true street taco was composed of, the depth of flavor in the minimalistic pho, and pinnacle of low and slow barbecue cooking outside of Texas.
Although the artistry that goes into the creative process of developing a dish and the steady hands required for sprinkling the finishing touches are not required for food writing, restaurant experience is sought after by many before entering the field.
“Most people work in the service industry for sometime, but the more exposure I got in the back of the house, the more prepared I was to engage with what was happening in the front of the house” He mentioned.
It curates one’s knowledge of food and allows for an in-depth look at the process of going from a hustling and antic kitchen line to a peaceful bestowing of food to the guest. The writer then understands the relationship that chef’s have with their dishes. Not only that, but their taste buds refine and can further explain why a dish lives up to its acclaim or falls short because of a lack of acid or salt.
This experience however does not define the new way of food writing which lies on social media. Antonation gives his enriching insight in his articles but also his instagram account, which is a collage of the meals he’s enjoyed recently.
Some content producers on instagram keep captions short with witty puns or quick complements, it clearly contrasts the detail put into the articles Antonation and others produce for magazine content. Many of these writers utilize Instagram to give a snapshot of their valuable insight about each restaurant they explore.
The next generation for food writers is unpredictable and according to Antonation “those that are creative will succeed. This industry is no longer just about what’s on the plate. It is a platform to discuss social inequalities, culture, adversity, triumph and everything that goes beyond what the naked eye can see”
The MFJS Reporter -- Winter 2020 M-W 