When Kim O’Donnel traded in her journalism career for a future in food, she never expected that her true calling would mix her two passions. Kim was among the country’s first digital food correspondents, breaking ground as a writer for the original Washington Post website. Since then, she has become one of the country’s most respected food writers, celebrated by the M.F.K. Fisher Awards for Excellence in Culinary Writing and serving on the James Beard Foundation’s Journalism Awards Committee. Read on to learn how Kim made her mark on the industry.
What have you been up to since graduating?
As my ICE externship was ending, I got a call about a job in Washington, D.C. working with the Washington Post and “something called the Internet.” It turns out it was WashingtonPost.com, and they were building their first team of feature writers, including someone to write about restaurants. I was offered the job, but had a crisis of conscience. At the time, I was thinking, “What am I doing taking a desk job after I just finished my culinary training?”
One of my mentors—Gillian Clark, the sous chef at Cashion’s Eat Place in D.C.—told me, “You can always cook. Go see what this is about.” It ended up being the beginning of yet another career path, marrying my writing experience with my culinary training. For the next eight years, I worked on staff producing first-generation cooking videos, hosting a weekly cooking chat and exploring the different ways we could approach internet content through the lens of food. During the same period, as a freelancer, I wrote a daily column called Mighty Appetite, which took my food writing to another level. I’ve since written for Real Simple, USA Today and other publications. From there, I got the bug to write cookbooks. I’ve now spent 17 years in the industry and it has been anything but dull!