![]() ![]() ![]() Jarolim declined, and the waitress yelled at her. Once when Jarolim was dining alone at a bed and breakfast, a waitress asked her to join a group at another table. Like everyone, Edie has had mishaps – even when proprietors know she is there to review them. Sure, it’s great to write about a fabulous resort, but you’d better get the local museum hours correct or you could really mess up someone’s vacation. In a high-priced restaurant, the service had better be really good and the food should transcend the ordinary,” Jarolim said.Īs adventurous as the job sounds, the tough part is fact-checking all the details. And what criteria does Edie apply to her meals and accommodations? “Basically there’s a correlation between the price and what I expect. The rest of the time is spent completing her assignments and writing reviews of restaurants in her hometown of Tucson, Ariz. Now as a freelancer, she spends one-third of her year on the road. ![]() After working at Frommer’s, Jarolim did stints at Rough Guides in London, then Fodor’s, where she fell so in love with one of her writer’s descriptions of America’s Southwest that she moved there. After getting a Ph.D in English, she took an editor’s test through an agency which, unbeknownst to her, was testing for Frommer’s travel guides. Her career in tourism writing began accidentally. Now you can read her travel advice everywhere – in Arts and Antiques, in Brides, or in one of her three published books, including The Complete Idiot’s Travel Guide to Mexico’s Beach Resorts. “I always loved traveling and always like to eat, but it never occurred to me that I could make money doing both of those things,” Jarolim said. Therein lies the dilemma for travel writer and food critic Edie Jarolim. Hey, snap out of it! This is no vacation – you have a deadline to meet! When you’re lying on the white sands of the Mexican Riviera, the stresses of the world seem a million miles away. ![]()
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