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Kathy Stephenson, Stories, Reviews and Food Writing 101

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Food writing has become a very lucrative way of making money for some.  When it comes to food writing, blogging, reviews, etc. What is the difference? How can you get started? and for those operators out there, how do you get your restaurant or food service outlet talked about or reviewed?  Kathy is the food and alcohol writer for the Salt Lake Tribune and gives us some insights from her 30 year career.

Find out more about Kathy here.

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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