Tiger Tales: Daina Solomon ‘12
"Chefs are supposed to be the new rock stars."
A tuna cutting performance. Venezuelan corn cakes. Glamorous restaurant openings. Cocktail recipes. Mexican sandwiches. Crazy chefs. These were just a few of the topics I encountered as an intern writing for the LA Weekly food blog, Squid Ink. The experience was extraordinarily educational, especially because it differed vastly from my last journalism internship at the LA Times. Moreover, it pushed me into a new career direction – food journalism – that I intend to seriously pursue… I’ve been asked to continue writing for The Weekly as a paid freelancer, and I am eager to seize that opportunity. It is an amazing time to be a food writer in L.A. Restaurants and cooking are trendy; chefs are supposed to be the new rock stars... I am grateful for the internship and am eager to transition into my new role at The Weekly.
- Daina Solomon ‘12