A Quick Guide to Interviewing Chefs, Restaurateurs, and Other Food Pros

It was more than a bit daunting, the first time I had to interview a person working as a professional in the food industry. Faced with talking to a chef with two Michelin stars to his name, the doubt crept in. Would I ask the right questions? Would I seem too much like a novice? Would I end up with boring quotes unfit for the eventual article?

I don’t know if it’s a generational thing, but I never relish picking up the phone anyway. To this day, after hundreds of phone interviews, I still feel like phoning someone up – even when solicited – is an imposition.

The thing is, it’s quite rare someone doesn’t want to tell their story. Whether it’s to contribute to a wider narrative, share their expertise (as others have done for them), or help bump up their marketing.

There are various ways to make interviewing seem less intimidating and less of an ordeal. And it starts with preparation.

Research, research, research

This cannot be stressed enough. Before the time comes to interview your subject, dive deep into their background – including businesses, their philosophy, and any previous appearances in interviews or articles. In doing this, you’re achieving two things: sifting out the redundant, easy-to-find information already readily available, while also coming up with your own insightful questions that the subject hasn't been asked yet. This shows respect and will lead to a much more rewarding conversation for both parties – not to mention more compelling quotes for your article.

Use PRs for support

PRs – shorthand for public relations professionals – are hired by chefs, restaurateurs, and other food-related professionals and businesses to get their story out into the media. The journalist-PR relationship is a storied one, as both want to achieve the same common goal (or versions of the same common goal) in you featuring their client in your writing. PRs are a kind of gatekeeper of information and access to their client, so do call on them where possible – especially if you’re writing for a well-known publication, you’ll find they’ll want to do everything to help.

Respect the interviewee’s time

As mentioned, most people are happy to share their stories. But that doesn't mean they want to spend the whole day on the phone. It’s not essential, but try to be clear up front about how long you’d like of their time. And stick to it. Generally, I find interviews last no longer than 30 minutes, with 15-20 minutes being the usual sweet spot.

Be ready to hit ‘record’

Whether conducting an interview over the phone or in person, make sure you're familiar with your recording device. This can be an app or dictaphone (no one I know uses shorthand these days). Before hitting the right button, make sure your interviewee knows they’re being recorded (mostly to avoid any embarrassment), and give them the opportunity to redact or ‘go off the record’ for anything they say in the meantime. 

Use email as a back-up

Although vocal interviews tend to get the best stuff out of a subject, most of the time I allow an opportunity for an interviewee to answer any questions (especially any questions after a vocal interview) via email. This is especially useful if they’re on very different timezones, have dodgy phone signal, or don’t have English among their first languages. There are other times – such as when I only need a few lines from them – that email comes in handy too.

That should give you a decent starting point for interviewing figures in the food industry. Be nice to their PR, don’t ask your subject the obvious stuff, respect their time, and you’ll end up with some good quotes to level up your articles.