Q&A with David Lebovitz
Organizer and speaker at the Food Blogger Camp, David Lebovitz gives his two cents on blogging, travel and local ingredients.
1. It takes a lot of passion to write a food blog. Where did your appreciation for cooking come from?
I like to eat!
2. As a food blogger, can you give one or two tips for others who want to start a food blog or make theirs more interesting?
Take pictures and keep it short. Big blocks of text are what you want to read when curling up in bed with a book, but not when you're sitting in front of the computer. And you don't need to be a great photographer, but the picture should be part of the story rather than just a plate of food. Process shots are interesting, or if you live in an unusual location, showing where you got the ingredient (the market, souk, street vendor) can be fascinating.
3. Are there any food writing/blogging trends that worry you?
Not really. I think there's so many styles that everyone can find a groove of writing that fits them. The great thing about blogs is that there's so much to read, that you can choose writers from all over the world to follow.
4. You have a lot of regular readers. What about building an online community is so special to you?
I'm fortunate to have a international audience, which is terrific, since I learn a lot from my readers and their comments. It's a great way to interact with people from different cultures, and at times, I've been stumped about a recipe or ingredients from elsewhere and I've turned to my readers for help…and got it!
5. You will be leading a seminar entitled “From Blog to Book” at Club Med in Ixtapa, Mexico. What do you hope that guests will take away from your seminar at Club Med?
I'm doing “From Blog to Book” and with so many bloggers getting mined and pursued by agents and publishers, it often seems like you hit the jackpot when that e-mail arrives in your Inbox one morning. But, there are a lot of pitfalls to look out for. Publishing a book is great, but there are many things to consider before you sign on the dotted line. And I'm going to talk about them, without the fluff.
6. What are you scared to cook?
Anything with tentacles scares the 'you-know-what' out of me.
7. Do you have a favorite food travel destination?
I love Italy. The food and the ingredients…everything is always so verdant and green. I love vegetables, simply prepared, and they do them so well in Italy. And of course, the espresso and gelato, too.
8. When you travel, what's excites you about sampling other cuisines?
I like authenticity. When you find something done not for tourists tastes, but for locals. And I love when I come across people who are passionate about what they're baking. If I go to a chocolate shop in Spain, a bread bakery in France, or a chocolate-maker in America, it's so exciting to meet people that get their hands in there and create.
9. Is there a recipe on your blog that you think readers might like to make in preparation for their trip to Mexico?
Vanilla Ice Cream. I'm hoping when we hit the market, there are vendors who sell real Mexican vanilla. True Mexican vanilla, not the fake stuff sold in jugs to tourists, is amazing and I keep a bottle on hand because I love the floral, creamy smell. When I cook with it, I usually add a dab under my nose as well since it smells so good!
David Lebovitz is one of ten bloggers, food writers and photographers who will lead seminars for food bloggers at Club Med Ixtapa Pacific, January 9-16, 2009. Register for your place at the Food Blogger Camp and see the Food Blogger camp line-up here.
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