Foodista Five: Kelly Senyei, Food Journalist, Author and Chef
By: Marissa Brassfield
Published: April 6, 2012

This week's Foodista Five interview is with Kelly Senyei, a food journalist, photographer, stylist and chef. Kelly is the creator of the blog Just a Taste, and her book "Food Blogging for Dummies" comes out on April 16. Read on to learn more about Kelly's food background and her social media advice for new food bloggers.
1. How did you get involved in cooking? What's your food background?
My mom introduced me to the world of cooking from the moment I could safely stand on a stool next to her in our kitchen as she prepared countless homemade meals and desserts. My passion grew throughout high school and college, but it wasn't until I was in journalism graduate school that I decided to turn my love of food from a hobby into a career. I launched my food blog, Just a Taste, in 2008 and started writing for FoodNetwork.com shortly thereafter. I then attended culinary school, where I conceptualized and launched the school's first official blog before completing my apprenticeship in the Food Network Kitchens. Every step along the way has further ignited my love of food and journalism, leading me to my current position as associate editor of Gourmet Live at Condé Nast and as author of "Food Blogging For Dummies" (Wiley, 2012).
2. What inspires you to create?
I think about food -- or I suppose, more accurately, eating -- every minute of every day. There is no place I'd rather be than in my kitchen, creating recipes, styling and photographing food, and experimenting with new ingredients. I prefer to cook for big groups of people, as I find so much satisfaction from sharing a great meal with family and friends. I am also inspired to immortalize a meal through a rich, mouth-watering photograph, which allows me to re-live experiencing a dish time and time again (sans all the dirty dishes).
3. What are some of the sites that those new to food blogging simply must have a presence on?
You can't avoid social media at this point, so the big two -- Facebook and Twitter -- are a must, as is the recent phenomenon of Pinterest. In writing "Food Blogging For Dummies," I had the chance to survey the social media scene and to discover which sites a majority of food bloggers rely on for sharing their content. Many bloggers, including myself, are big fans of food photo-sharing sites such as foodgawker and TasteSpotting, as they aggregate the best of the best food visuals from across the Web.
4. How do you leverage social media tools on Just a Taste?
I find myself in constant communication with fellow food enthusiasts, whether it be via the comments section on my blog or on Twitter and Facebook. Social media allows me to engage in a dialogue with people regardless of their proximity to my kitchen, which in turn has really expanded my perspective on cuisines from every corner of the culinary globe. I turn to social media for quick conversations and for stimulating discussions on subjects such as exotic ingredients and new cooking techniques.
5. What's your fondest food memory?
So many of my fondest memories are tied to specific meals, but the most memorable meal is my family's annual Christmas cooking extravaganza that we've lovingly named Phil Smidt's Night. The meal pays tribute to our favorite restaurant, Phil Smidt's in Hammond, Indiana, which closed in 2007 after 97 years of business. My great-great grandparents were the first to dine at Phil Smidt's and enjoy their iconic frog legs and tartar sauce. Every year, more than 20 of us cook a feast starring frog legs with garlic butter, sautéed perch, French fries and all of Phil's classic sides (coleslaw, pickled beets, cottage cheese and salted rolls). It's quite the sight to see the lineup of cooks as we batter and pan-fry more than 15 pounds of frog legs and perch, topping off our plates with my mom's secret recipe for the ultimate rich and creamy tartar sauce.
Editor's note: Want to pick Kelly's brain? Join us at our next #foodistachat on Twitter (April 11, 4 p.m. Pacific), where she'll be our featured guest.