Submit Culinary Articles
Guidelines and Suggestions for Guest Posts on Chef’s Resources
Earn $50 for your guest post! If you submit an article to us and we post it on Chef’s Resources we’ll cut you a check for $50. Read on for the details.
Thanks for your interest in writing a guest post for Chef’s Resources.
We’re looking for guest posts which professional chefs will find useful in their careers, kitchens or lives. Especially helpful are new perspectives on old standards, innovative approaches, practical applications, and shared wisdom.
Below are some guidelines of how to prepare your post for submission to Chef’s Resources and to increase the chances of our being able to use your post. Specifically, your article should:
- Provide quality content geared towards the Professional Chef (not info suitable for the home cook but which is basic info to Chefs)
- Be posted exclusively on Chef’s Resources
- Include all the information, pictures, links and layout design you want presented in the finished article on Chef’s Resources
- Must not infringe on any copyright laws
- Include a title and your byline
- Do not send us a “commercial”
- Recipes by themselves will probably not be accepted (every chef has hundreds of recipes!) But an educational discourse which includes a recipe may be considered.
Article Content Examples
Here are a few examples of content written on our site:
The content of your article needs to be geared towards the Chef’s Resources audience which is professional chefs. The content must be useful to them in managing their kitchens, careers, or lives. There is lots of room for ideas here. Give my readers information that they can apply to their operations immediately, and you’ll be popular here.
Please note that submissions for recipes are very likely NOT to get posted. There are tons of recipe sites out there; Chef’s Resources is about sharing professional knowledge, not recipes.
Topics in which we’re particularly interested right now include (but aren’t limited to):
- Kitchen management
- Managing/developing staff
- Food cost
- Menu engineering
- Personal life -vs- career
- Molecular gastronomy
- How to (which may include recipes along w/ instruction)
- Relevance-will it last or is it a fad
- Sous vide
Unless previously negotiated, we ask that the posts you submit to us are written exclusively for use by Chef’s Resources. While you’re more than welcome to write on the same topic elsewhere, our hope is that posts which appear on Chef’s Resources don’t appear in identical fashion elsewhere for at least 4 months.
You can submit your article in a Word document or plain text format. Please follow these guidelines:
- Title - your article needs a title
- Headings – please bold your headings to make them stand out
- Links – if you want to include some links to other websites be sure to include the hyperlink immediately after the text you’d like to use as the link text. Note that we don’t publish affiliate links in guest posts, and links to your site go in the byline unless explicitly relevant to the topic.
Please include everything you want to have included with your post in your submission. If you want to include links, put them in the spot where you want them to go. If you want to use particular link text, tell us. Don’t assume we’ll know what information you want, and where: tell us clearly.
A note on links to your own blog or establishment…
If it’s explicitly relevant to the topic you’re writing about, you’re welcome to link back to your blog or establishment one time within the post. Keep in mind that this relevancy is very important. If your post includes too many links back to your own blog or operation, we may remove them, or reject the post. A high-quality, helpful post will get people checking out who you are more effectively than will lots of promotional links. You will also receive a link as part of our introduction of your article and in your byline (see below).
There is no rule regarding the length of articles except that it should be long enough to express your message. What matters is quality of content, not quantity. However, if your article is unusually long we may choose to break it into a series of posts.
All guest posts which appear on Chef’s Resources are edited. We usually do not edit them heavily, but we may change titles, headings, rearrange the layout, add or rework openings or conclusions.
Please do not be surprised or offended by this. It is our goal to make your article as well-received as possible. We know what readers of our site are looking for, so content may be altered to make it more successful when presented to our audience. That’s good for you as the author, good for the Chef’s Resources readers, and good for our website as a whole.
We appreciate your article submission and the work that went into it, so let us help promote you. We want to give credit to you and highlight you, your blog, your establishment, or a service which you have to offer. This is largely accomplished in your byline.
Bylines should be one to two sentences explaining who you are and what you do. You can include up to two links in your byline, such as a link to your establishment or blog. Each guest poster’s byline will appear at the bottom of your article, and we will give a brief introductory sentence with your main link at the top of the article.
Here is an example Byline I used on a different site:
David Buchanan is a Professional Chef and the webmaster of Chefs Resources website, a culinary and kitchen management resource for professional chefs, foodies and culinarians. Visit our site for Kitchen Management Tools geared towards the professional chef. Inventory, recipe templates, Seafood profiles by species, cuts of beef, meat buyer's guide info and other info chefs.
Regardless of how many article submissions we receive we will only select one article a month to post (assuming we receive quality submissions). You will only receive a $50 check if we choose to post your article. If we do choose to post your article we will notify you via email before we do so. This gives you the opportunity for “bragging rights” so you can tell friends, colleagues, etc. if you wish to promote your article.
As the site grows we receive more requests to post articles than we can accommodate. There are a number of reasons why your article submission may be declined including the quality of the article, the relevance of the topic to our readers, your article is a blatant sales or promotional pitch, or because your topic has already been covered on this site.
Disclaimers, Legalese and other unfortunate necessities
To submit culinary articles and chef articles you must agree to and follow the guidelines below:
- All articles must be of interest to Chefs and culinary professionals and must revolve around a culinary or professional kitchen topic.
- Chefs-Resources has the sole right to modify, alter, or delete any portion of your article at our sole discretion w/o notification.
- All articles must be approved by Chefs-Resources before they will be posted on this site. Approval is at the sole discretion of Chefs-Resources and no notification or explanation by Chefs-Resources is required to either post or delete an article submission.
- Articles which are simply a promotional article for your site or product will be deleted. That being said, it might be possible to feature a product if you can present it in such a way as to be informational and useful to Chefs. An example would be if the article on Copper River Salmon had a short paragraph about buying your Copper River Salmon incorporated into the entire article then the summation of the article might pass as being useful information for Chefs with a small blurb promoting your product.
- You certify that you are authorized to post all information and images which you submit to be posted and that no information is under copyright, trademark, or otherwise legally owned by someone else.
- Your use of the site is subject to all applicable laws and regulations, and you are solely responsible for the substance of your communications through the site. By posting information in or otherwise using any communications service, comments, or other interactive service that may be available to you on or through this site, you agree that you will not upload, share, post, or otherwise distribute or facilitate distribution of any content -- including text, communications, software, images, sounds, data, or other information -- that:
- a. is unlawful, threatening, abusive, harassing, defamatory, libelous, deceptive, fraudulent, invasive of another’s privacy, tortious, contains explicit or graphic descriptions or accounts of sexual acts (including but not limited to sexual language of a violent or threatening nature directed at another individual or group of individuals), or otherwise violates our rules or policies;
- b. victimizes, harasses, degrades, or intimidates an individual or group of individuals on the basis of religion, gender, sexual orientation, race, ethnicity, age, or disability;
- c. infringes on any patent, trademark, trade secret, copyright, right of publicity, or other proprietary right of any party;
- d. constitutes unauthorized or unsolicited advertising, junk or bulk email (also known as "spamming"), chain letters, any other form of unauthorized solicitation, or any form of lottery or gambling;
- e. contains software viruses or any other computer code, files, or programs that are designed or intended to disrupt, damage, or limit the functioning of any software, hardware, or telecommunications equipment or to damage or obtain unauthorized access to any data or other information of any third party; or
- f. impersonates any person or entity, including any of our employees or representatives.
Submit Your Article Here (Finally!)
By clicking on the Submit Culinary Article link you are certifying that you have read and agree to the terms and conditions listed on this site. After you click the link above you will be brought to the culinary article submission page to post your article for review.
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