Description:Discover what it takes to break into the business of eating for a living I was approached by Metro sheer nepotism: I knew the features editor and her methodology was to employ enthusiasts who could write I was a copywriter rather than established niche writers. What do you like most about your job. Even after nearly 16 years in the job and quite a few years working in them, I never cease to be excited about the next restaurant on the horizon. Which is why I try to find the good stuff wherever I go. But, bloated celebrity chefs or joints backed by billionaire moneymen are fair game. This only really happens in London where restaurants are far more likely to have savvy PRs and keep a beady eye on internet activity.