Listen or Subscribe
There’s more than one way to make a living as a food blogger and there’s more than one way to approach the work you’re doing as well. Today’s guest, Phillip Fryman works in a lab by day which is why we decided to call today’s episode the Mad Kitchen Scientist Food Blogger. If you’re interested in different revenue models for food bloggers, you should listen to my discussion with Lindsay Cotter of Cotter Crunch on the Food Blogger Business Models. You might also want to read my post on the 3 Revenue Models for Food Bloggers.
We already know by now that there are multiple ways to go about monetizing your food blog. You can get money for ads on your site, but then you need to have a lot of traffic. Or you can get sponsored posts working with brands, and then you’ll want to have lots of user engagement. Then you can also create products that you can sell on your site. Of course, then you’ll want to make sure you have a large newsletter list to market to.
However, today’s guest, Phillip Fryman, introduces another approach to monetizing your food blog: Freelance Work. He’s created a reputation and works with area restaurants to do food photography for them. This has the added benefit of getting out of the house and around other people who also enjoy great food. As you may well know, one of the negative side effects of being a food blogger are the many hours in front of a computer screen. Doing freelance work that gets you out and about, is definitely an added bonus.
Phillip also talks about the way he works on his blog, specifically at a pace that works for him. It’s so easy to get on the food blogger hamster wheel and feel like you have to do a myriad tasks every day, including social media. I think you’ll enjoy Phillip’s discussion and point of view on the best way to do your work that respects both your audience and you.
A goal of the Chopped Podcast is to build inspiration into the work you’re taking on. We hope today’s show about the mad kitchen scientist food blogger is helpful to the work you’re doing each and every day.
Featured Content – Mad Kitchen Scientist Food Blogger
Here are some of the highlights of my discussion with Phillip on being a Mad Kitchen Scientist Food Blogger. Here are some of the specifics:
- Phillip talks about his passion for baking
- Why he didn’t go to chef school
- How food blogging fulfills his pastry chef love
- We talk about metric vs. the regular measurements.
- Phillip talks about food photography and the difference between his experience studying photography in college vs. what is required for food photography
- Photography is Phillip’s favorite part of food blogging, which you can tell when you look at his Instagram feed
- Phillip talks about the pressure food bloggers feel to be constantly creating new content
This episode on food blogging inspiration includes references to some resources you might find interesting. Here they are:
- Learn more about today’s guest: Phillip Fryman at Southern Fatty
- Give a shout-out on Twitter and Instagram to say thanks for the Chopped Podcast interview!
- Related Episode: Food Bloggers Side Businesses with Sara Cornelius
- Connect with Chopped Academy Online: Instagram | Twitter
- Connect with Marly: Namely Marly | Instagram | Twitter
- Today’s post production, music, graphic art & sound design by Shawn Beelman
- Subscribe below to be the first to hear about future Chopped Podcast episodes and get some awesome tips on food blogging. You can subscribe at the bottom of this page. You’ll be glad you did!
Subscribe to the Show & Feedback
Thanks so much for listening to today’s podcast. I hope you found it informative and helpful to the work you do every day. Make sure you don’t miss out on any of the Chopped Podcast episodes by heading on over to iTunes to subscribe to the Chopped Podcast. While you’re there, provide a review and rating is a great way to help other podcast listeners find it too! That’s it for today’s podcast. As always, thanks so much for joining in the discussion!
This post may include affiliate links, based on our recommendations for our favorite products.