What's cooking world? — By Ben on 13 April 2012
5 years after and the return of What’s Cooking, World?

One of the first pictures that was published on whatscooking.us 5 years ago

Being a food blogger is not an easy job (yes, it is a job). In order to succeed in this field we have to be programmers, writers, photographers, critics, administrators, PR people, and so much more, not to mention the most important part, cooks. Even if your food blog is only a hobby, you perform of all those tasks without getting paid for it and sometimes without recognition.

However, it is the most rewarding job I’ve ever had. I’ve learned so much in the process about programming, computers, photography and food, of course. That knowledge and experience is priceless. What’s the best part of being a food blogger? The people you meet in this business, either virtually or in person. More than celebrity chefs, restaurateurs or “professional” food writers, they are the people who inspire me every day to continue blogging.

5 years ago I started this blog not knowing where it would take me. I just needed something to do to distract my mind from the worst (and fortunately one of the very few) depression of my life. I can say that food, blogging and the people I met through it saved my life.

Today my life revolves around food. This blog is not my main source of income, probably it will never be, but thanks to it I was able to get two other jobs that are closely related to food and blogging. Jon and I live happily in Mexico City. We eat delicious food, have amazing friends and visit breathtaking places thanks to this blog. Yes, hard work pays off.

What’s Cooking, World? is a space I want to dedicate to all those bloggers and friends who unknowingly have been the inspiration to continue this journey. It’s a little tribute to all food bloggers out there who everyday share their food experiences with the world improving their cooking, writing and photography skills in the process. This is my way of saying Thank You!

If you want to participate please use this contact form and I’ll get back to you.

I’m also honored to be featured in Rosa’s Yummy Yums with a guest post. Do you know about the Qeusadilla Paradox? Read about it in this post.

quesadilla4

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(12) Readers Comments

  1. Feliz cumple blog amigos! Celebramos 5 años de buenas recetas, buenos amigos y excelentes reportajes con majestuosas fotos..
    Ver esa foto de ustedes juntos.. priceless!

  2. O that first pic just made me giggle a little..;) How far you have come Ben! Five years is a pretty amazing time. I must have been following you for about 4 I’m thinking. Not exactly sure but for the majority of your blog life I followed along. And you’re right; maintaining a blog takes a lot of hard work, but definitely work I love to do!
    Can’t wait for the next 5 yrs!

  3. Congrats to you! You are getting better and better every week. Long life to WCM!

    Indeed, blogging is a full time job and for me it’s been the most fulfilling job I have ever had.

    Cheers,

    Rosa

  4. Happy blog anniversary. I enjoyed reading your blog post at Rosa’s a while ago. You are one of my first blogging friends,

  5. I wholeheartedly agree with your sentiment about food blogging. It’s a helluva lot of work, but it has enriched my life in so many unexpected ways. Felicidades!!

  6. And you’re a wonderful gift to all of us!

  7. Food blogger is really an amazing thing. you have no idea just how sucked in you’re going to get when you start…but you inevitably do. And it’s a lovely thing.

  8. Wow…Congrats:)

    You have a great looking site…first time here and loving it:)

  9. Congrats on 5 years, Ben! Here’s to at least 5 more! :)

  10. Five years! It’s not easy to maintain a lively and informative blog for such a long time. Congratulations to you, and here’s to more.

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