Steve Dolinsky

Location: Chicago, IL
Website: SteveDolinsky.com
Specialty / Focus: food reporting, media training
Career Highlights: 13 James Beard Awards

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When and why did you start your culinary journalism adventures?
In 1995, I helped launch the “Good Eating” show for CLTV in Chicago, producing and hosting a weekly 30 min. food magazine show, along with the Chicago Tribune. That really kick-started it.

You are very successful in understanding food media. What are 3 pieces of advice that you’d give someone looking to follow in your footsteps?
Learn how to produce your own stories, study great food writing, be nimble and adaptable to new technologies.

Your brand: Steve Dolinsky, “Always Hungry, Seldom Speechless” is everywhere from TV, radio, podcast, to print publications. Which came first and how did it expand to other media outlets?
Started with TV, as a general assignment reporter, then moved to print on a freelance basis. Radio followed since I was already traveling with a tape recorder.

How many hours a day do you spend on writing and planning out your shows? What does your work include?
Probably 4-5 hours a day, but includes anything from logging tapes, to writing scripts, calling sources, editing blog posts, editing sound for podcast and doing (eating) research.

What are some of the most exciting cultures/locations you’ve explored?
Thailand and Japan for sure. Those countries are like being on a different planet, and it’s exhilarating just being there.

What made them so different from your other travels?
The culture is totally unique and focused on food and service. I’ve never seen people care so much about how food is sourced, prepared and served as in those two countries.

What’s on your foodie bucket list? Have you crossed any off since you first started in your career?
Istanbul and Vietnam are on my bucket list. I’ve checked off a lot so far!  Japan, Thailand, Seoul, Vienna, Vancouver… I’ve got a lot to go.

Do you have any help with your work? 
I have an editor, Irit Nayden, at ABC who cuts my TV stories, but that’s it. Matt Cunningham is our brilliant producer on The Feed Podcast, who edits and mixes the full shows together.

Who were your culinary idols at the beginning of your career and who are they now?
R.W. Apple Jr. (NY Times) and Alan Richman (GQ) and probably Ruth Reichl (NY Times/Gourmet).  Today, I would say I probably idolize Anthony Bourdain; he has the dream job.

What are some of the best and worst things about your job?
Not so great: everyone asking for restaurant recommendations and/or reservations.  Really great: getting paid to eat.

What does your typical day look like from the moment you wake up to when you shut off the lights?
No day is typical. I write, I log tape, I field produce, I travel quite a bit (for media training and consulting) and I try to eat, as well as workout.

What projects are you most excited about right now?
I’m building the F & B program for a hotel in Casco Viejo, Panama right now. It’s totally out of my comfort zone, and I’m super excited to see it coming along. Hopefully opens in August. 

Congratulations on scoring a 2015 James Beard Award! What’s the process like from being nominated to winning the award?
It’s always cool to be nominated. I think since 1995, there’s only 2 years I haven’t been nominated for TV or radio. Winning is also an amazing feeling, because you’re being judged by your peers and fellow food journalists. Those 13 are my greatest professional accomplishments.

Did it feel any different from when you won your first JBF award back in 1996?
It didn’t. The feeling is always the same – elation.

What did you do earlier in your career that you think set you apart from the rest?
I’ve always been focused on being super productive, efficient in the field and willing to take on extra work. I pride myself on being a content producing machine. 

What are you always looking to feature on your channels?
Interesting, engaging content and evocative stories.

How important is it for food media influencers to be on different social media platforms? Which one seems to give you the most activity?
It’s a must. I think Instagram for food photos and Twitter for information and links to important, relevant stories, as well as promoting the stories you’re working on for various outlets.

What’s your cooking style/food philosophy?
Super rustic and simple. I rarely work with recipes. Just love to experiment and use a boatload of fresh herbs.

Where are some of the best culinary destinations one must visit?
Vancouver, Tokyo, Bangkok, and Chicago.

What are your goals as a culinary journalist?
To get a national TV show where I can really connect with a larger food-loving audience.

What would be the ultimate accomplishment for you?
Heck, I don’t know. A Peabody Award?

How did you hear about Chef’s Roll and what urged you to join?
Thomas Keslinke is a great pitchman.

What’s next?
Gotta find a good place for lunch.

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Learn more about Food Report and Media Trainer Steve Dolinsky on his Chef’s Roll profile HERE.
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