Little did I know, Jonathan Gold started out years ago as LA Weekly's resident music critic. One day his editor threw him a restaurant assignment and, well, the rest is history:
Listening to JG that day made me realize he was probably raised by people who convinced him food writing wasn't a "real job." And so despite a Pulitzer, he seems to marvel at how he can spend a career writing about Chinese beef rolls and oysters -- and still be taken seriously.
Print and online media made amends when Mr. Gold paid the Rameniac a compliment during the discussion, saying that the noodle king was in his thoughts during a ramen write-up for the upcoming "Best of" issue. Aww~ there wasn't a dry eye in the audience.
JG also gave his two-cents on the food-blogging world, rolling out my favorite quote of the day:
“The problem with a lot of online writing is that you’re getting the shitty first draft.”
For sure, the furst draft tends to be the most pasionate, but b/c it goes unedited it might not make cents to others the way it makes cents to you. But then again, that's what I love about online writing. It's a free-flow of brain farts.
Though, so as long as I do have at least one person in the audience (still trying for two), I'll do my best to turn out some decent writing. A notch above mediocre, at least.
“The discipline of being a writer doesn’t go away just because you call what you’re writing on a ‘blog’,” so says Mr. Gold.
In case you missed it, here's some of his other quotes:
"When you can write about food you can write about anything in the world, and you can bring anything into it.”