Yup.
Do you all think writing for a site called Eating With Ziggy for well over 10 years qualify?
Asking for a friend
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Do EEET!
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Well thatās take home. You need to live someplace. If you have 10+ years experience, you likely donāt want to live in a closet sized studio. Get a one bedroom apartment at $6000 a month. I have not rented in many years so I was a bit blown away when I was told what rents are now. Last time I rented a one bedroom, rent was about a third of what it is now. Leaves our critic with $2400. Sound fine until you add things like utilities, clothes, food that you donāt eat in restaurants. Doesnāt even factor in what would happen if the critic had children.
Its not that you canāt live on the salary. But for a job that is literally at the top of the profession (nationally if not internationally prominent) for someone likely with decades of experience, the pay seems low to me.
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By living with at least one other person making the same, by having more than one job/source of income, by overtime &, if lucky, by having a relative who helps. We have nieces, nephews and know folks who do it. Until I was 30 or so, I shared an apartment with college friends & split rent and other costs. Until I was 40 or so, I had an evening job to supplement my, at that point, inadequate career job.
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@ziggy, absolutely. I volunteer right now to accompany you on some assignments.
I recall Sifton writing something about how much time he spends recruiting people to come with him as a review requires 3 visits and he usually has a table of 4 so that he can sample the entire menu.
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Right. None of which appeals to me. If I were 20-30 years younger, perhaps, but not at this point in my life 
Oooh! @Ziggy for once Iāll be the pick me girl and ask to come along, too 
Pretty please, with sugar on top.
Well yes but that is under the assumption that the person comes from outside NYC and lives alone.
Someone who will get hired for this job probably already has been living in NYC for a long time. And hence has a good chance of having a more comfortable renting/ownership situation.
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Iād read your NYT column if you got the job!
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Didnāt appeal to me either. Glad neither of us have to do this any longer.
I like doing it pro bono. Thatās a privilege. 
What has cracked me up over the years, have been some food writers who have used former Chowhounds for their grunt work without giving them credit that was due.
I donāt know if thatās happened south of the border.
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Weāll probably need a new thread to figure out whoās qualified to be a guest. I will need to review allergies, food preferences, hobbies, childhood stories, etc
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Sweet. No allergies, very few dislikes, chronically underemployed ā so generally available, can serenade you with jazz standards if requiredā¦but letās leave the childhood stories where they belong 
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Come to think of it, Iāve written guest food articles for publications in Turks and Caicos (many times), and W42st. Not sure if I can count those.
Whats a resume?
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You are in. Iām starting a list. So far I got 2
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There are many professions in nyc that are not high-paying, and many neighborhoods to live in that are not Manhattan or (popular parts of) Brooklyn.
Also, this is a journalism job, maybe folks donāt have any sense of what non-bank/law/consulting/medicine/high end corporate jobs pay.
it also isnāt an intro level job, and itās likely at the high end of what critic jobs pay elsewhere in the country ā if they even exist as paid gigs aside from a few marquee papers.
Aside from all that, I agree with @DaveCook ā this is a check-the-box job posting.
A friend of mine in DC has been in line for her bossās job for the last 10 years, while he was figuring out exactly the right moment to retire: itās finally here, sheās the one who will get the job, but it still has to be posted externally as per process. Oh ā pretty sure comp is in the same range as posted for the NYT food critic post, except sheās one of the top 5 people at the company (large, well-funded non-profit).
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Allergy to hazelnuts, donāt like mayo. And I wonāt eat balut.
Other than that, Iām open to all cuisines.
Iām a self taught home cook who is obsessed with Le Creuset, Julia Child, and Americaās Test Kitchen.
Does this qualify??
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Everything counts.
One of the contenderās main claim to fame is she wrote down some of her motherās recipes and got them published.
So if you wrote some original stuff, you are ahead of the game!
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