From what’s new in gastronomic Paris to wreaking revenge on rude customers in New York, blogging on the world of food has never been bigger.
It can make and break restaurants, expose and embarrass egos, all whilst celebrating everyday food obsessions from café nosh to the best Michelin-starred cuisine.
Last weekend's Observer listed the "world's 50 most powerful blogs" and, in and amongst the largely gossip based offerings were a couple of hospitality related corkers.
Waiter Rant, a Caterer favourite, came in at 44
The Observer says:
"Rant isn't quite the right word for this collection of carefully crafted stories from the sharp end of the service industry in a busy New York restaurant.'The Waiter', as the author is known, has been blogging his experiences with fussy customers and bad tippers since 2004, winning a gong at blogging's biggest awards, the Bloggies, in 2007.
Something about the everyday nature of The Waiter – a person we like to pretend is invisible or treat with servile disdain – deconstructing the event later with a subtle, erudite typestroke, has captured the public imagination and (hopefully) made some people behave better in restaurants than they otherwise might."
In at 38 was Chocolate and Zucchini
The Observer says:
"For Clothilde Dusoulier, a young woman working in computing and living in the Paris district of Montmartre, starting a blog was a way of venting her boundless enthusiasm for food without worrying she might be boring her friends with it.Five years later Chocolate and Zucchini, one of the most popular cooking blogs, has moved from being a hobby to a full-time career. The mixture of an insider's view on gastronomic Paris, conversational, bilingual writing and the sheer irresistibility of her recipes pull in thousands of readers every day. This, in turn, has led to multiple books and the ability to forge a dream career as a food writer.
The name of the blog is, she says, a good metaphor for her cooking style: 'The zucchini illustrates my focus on healthy and natural eating... and the chocolate represents my decidedly marked taste for anything sweet.'
Some of our other favourites here at Caterer include Aidan Brooks: Trainee Chef, tales of an up and coming chef working in Barcelona; and Tasting Menu, which looks at the restaurant world from both sides of the pass
