How To Make It: 10 Rules For Success From Freelance Writers

Joshua M. Bernstein

Author and Freelance Food, Drink, and Travel Journalist

Has Written For: Details, Saveur, New York, New York Times, Time Out New York, New York Daily News, New York Post, Gourmet.com

Rule: Be prepared to face continuous rejection and failure.

"I spent years and years pitching magazines, newspapers, and websites, only to receive 'no' after 'no' after 'no'—or no response at all, which is even more heartbreaking. But you know what? All it took was a single 'yes' for me to forget all those failures. Too often, people take these failures personally and give up. Instead, I looked at a 'no' response as another opportunity to find a way for an editor to say 'yes.' One success will sustain you through months and months of failures. And one more note: Always, always value your work. No matter how small the assignment, always ask to get paid."

Favorite Pieces and Projects:

Brewed Awakening: Behind the Beers and Brewers Leading the World's Craft Brewing Revolution (My book)

"Will Bike for Beer" (Imbibe)

"Captain of Industry" (ReadyMade)

"Indigenous Industry: KelSo of Brooklyn" (Edible Brooklyn)

Website / @joshmbernstein

blog comments powered by Disqus