The deeper into food blogging we immerse ourselves, the more we’ve discovered the power of foodgawker. Acceptance from them can lead to an explosion of hits on your site, while rejection helps to load the bullets of a gun pointed at your ego. Without knowing of its ALMIGHTY POWER, I submitted a photo from our deviled egg post and was rejected for being too dull. No biggie. It probably wasn’t quite up to the level that it should have been anyway.
Maybe spending years aspiring to be a screenwriter somehow prepared me to expect a very high amount of rejection out of life. Maybe I have low self-esteem (BWAHAHAHHAHA). Or maybe we just haven’t been rejected enough times to build up a hatred/envy/hunger for foodgawker acceptance.
Part of me is afraid to submit too many photos–not necessarily for fear of rejection, but for the fear of addiction. I picture myself staying up late, running off the high from submitting photos. Calling in sick to work so I can compulsively check my phone for acceptance emails. All eventually leading to a binge of cocaine and heroin for “creative inspiration.” And is foodgawker going to pay for my rehab?
Too real. Anyway…
To help facilitate the hunger for acceptance, foodgawker recently tweeted a PDF of submission guidelines to remind everyone of what they’re looking for in a food photo. While the tips were technically accurate, I think they were a little too “dull” (to use their word). Sometimes it helps to know what NOT to do. So, I thought it might be helpful to offer up a few specific samples of “foodgawker rejects” and what their corresponding unedited rejection comments might look like.
Rejection Reason: What happened to the food?
Maybe one day (far into the future when we’ve completed rehab), we’ll be able to provide a post full of useful advice and examples of accepted foodgawker photos. But until then, there WILL BE BREAD!