Kelly Senyei - Food Blogging For Dummies

Food Blogging For Dummies

by Kelly Senyei

Food Blogging For Dummies

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John Wiley & Sons, Inc.
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Copyright 2012 by John Wiley & Sons, Inc., Hoboken, New Jersey

All photos Copyright 2011 by Kelly Senyei, unless otherwise indicated.

Published by John Wiley & Sons, Inc., Hoboken, New Jersey

Published simultaneously in Canada

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Library of Congress Control Number: 2012933619

ISBN 978-1-118-15769-5 (pbk); ISBN 978-1-118-22602-5 (ebk); ISBN 978-1-118-23938-4 (ebk); ISBN 978-1-118-26399-0 (ebk)

Manufactured in the United States of America

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About the Author

Kelly Senyei is a multimedia food journalist, stylist, photographer, and chef. She joined the food blogosphere in 2008 with the launch of her blog, Just a Taste (www.justataste.com), which chronicles her culinary musings tied to everything from easy appetizers and creative cocktails, to quick-fix meals and endless desserts. Kelly is a big proponent of keeping things light in life (and shes not talking about calories) and was motivated to launch her blog to share her familys rich recipe history.

After receiving her masters degree in broadcast television from Columbia Universitys Graduate School of Journalism, she joined the editorial team at FoodNetwork.com as an intern, where she wrote features and blogged on Food2.com. Unable to quiet her longstanding desire to attend culinary school, she enrolled in the Culinary Arts diploma program at The Institute of Culinary Education (ICE), where she conceptualized and launched the schools first official blog, DICED. For seven months, she photographed and blogged about every intricate detail of life as a culinary student, and in 2010, she received the Peoples Choice Award for Food Photography by the International Association of Culinary Professionals.

Kelly graduated with highest honors from ICE and honed her culinary skills by externing in the Food Network Kitchens, where she cross-tested recipes, prepared food for photo shoots and TV productions, and had the lucky chance to cook in a practice battle of Iron Chef America (the secret ingredient was popcorn!). She was then invited to join Cond Nast in reimagining the iconic Gourmet magazine in digital form. Kelly presently works as the Associate Editor of Gourmet Live writing articles for the app and Gourmet.com, managing the brands blog and social media presence, and art directing and prop styling for photo shoots.

Through her work at Gourmet Live, Kelly has interviewed everyone from Eric Ripert and Tom Colicchio to Wolfgang Puck and Frank Bruni. Shes also written in depth about the topics of cooking in the 1800s, nocturnal sleep-related eating disorder, the frozen yogurt fallacy, extreme couponing, low-carb diets, kitchen traumas, and more.

Kelly makes regular, expert appearances in all types of food media and has spoken at BlogHer Food and Food Blog Forum. Her work is featured on Gourmet Live, NBC, FoodNetwork.com, Glamour.com, and Food2.com. When not busy keeping up with the latest food media news and trends, she can be found in her New York City apartment, experimenting with ingredients and creating recipes.

Dedication

This book is dedicated to my family, who are the most loving, supportive, and hilarious people I know.

Authors Acknowledgments

First and foremost, I want to acknowledge my family Mom, Dad, Alison, Grant, Grandmom, and Julio. Thank you all for breathing life and inspiration into Just a Taste and into me. I cannot thank you enough for your patience over these past six months and for your constant encouragement to pursue my greatest passion. You are all my eternal support system on speed dial, and for that and for keeping me well-caffeinated I am forever grateful.

I also want to thank the entire team at John Wiley and Sons, Inc. who worked on the book, especially my acquisitions editor, Amy Fandrei, who sent me an e-mail on April 5, 2011 that turned a lifelong dream into an opportunity that has now become a reality. And not a single page of this book would exist in legible form without the tireless efforts of my editor, Nicole Sholly, whose inspiring ability to answer my 973 questions while embracing my incessant food puns continues to amaze me. I am honored and blessed to have worked with Amy, Nicole, and so many others at Wiley.