A small moral story on being a wine and food writer for Chef Magazine / Peter Marshall

Chef Magazine issue 30, 2013

Chef Magazine issue 30, 2013

Writing about wine, food and travel have many fun sides. Almost only fun sides. That is why we do it. But sometimes you encounter adventures that are a little bit less fun.

Most people, almost all, that you meet in this “industry” are fantastic persons, kind, exciting and friendly. That is perhaps one of the best reasons to work with wine and food. But sometimes things go wrong.

Some time ago we were contacted for an assignment that sounded very interesting, to make two features on two legendary chefs in Paris. The articles were to be published in the very luxurious trade publication Chef Magazine, published and edited by Peter Marshall. Little did we suspect what adventure it would turn into.

Read about this, and about the importance of knowing who you are dealing and contracting with, on BKWine Magazine: The (financial) dangers of being a wine & food journalist / photographer, working for Peter Marshall / Chef Magazine.

This post is also available in: Swedish

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