By Sharon Shaked

Have you ever considered working as a professional recipe tester? Greg Epstein of Shape Magazine offers a glimpse into this fascinating role. His job is to make sure every recipe is foolproof for Shape’s readers. With a background in culinary arts, hotel management, food science, and food styling, Epstein shows that there is no set path to this culinary career.

Sharon Shaked: What experiences do you feel have helped prepare you for your career as a recipe tester?

Greg Epstein: In different kitchens I have been yelled at, even had a pan thrown at me by one Chef, but I always took away an important lesson (do not throw pans…especially if they are hot!). Tuck away the pride, be open and aware, and you can gather lessons from every walk of life. This has helped me attain a “problem solver” attitude as well as network.

SS: Your educational background consists of culinary arts, hotel management, food science, and food styling. What are the necessary qualifications and skills required for pursuing a career as a recipe tester?

GE: Start off with a good accredited culinary program. You benefit from a strong food foundation as well as real life experiences. As a recipe tester, you have to communicate and listen to the people involved in the magazine (Editors, Creative Directors, etc.) and be able to relay this information to the readers.

SS: What were some of the difficulties you encountered when searching for a job?

GE: I came to California for a food styling internship. My family thought I was crazy to move so far for an intern’s wage. Networking was probably the most difficult.

SS: What personal qualities would you say are required for this job?

GE: You have to be the kind of person who can roll with the punches. Never take yourself too seriously.

SS: How did you find yourself at Shape magazine?

GE: Originally I was referred to Weider Publications to work on a magazine called Shape Cooks Magazine by another food stylist, Janet Miller (who is very talented). I never left. I’ve been working with Weider since 1998. I am grateful to Barbara Harris, Editor-In-Chief, for keeping me on this long.

SS: Prior to Shape, you had done a lot of food styling. How has this affected your position as a recipe tester?

GE: In food styling it’s all about how the food looks; in recipe testing it’s all about how the food tastes. But you really have to have a grasp of both to be effective. I have made many connections through food styling, and it has allowed me to make suggestions as to what would make a photo look better during a tasting—this way they are ready for the shoot.

SS: You have worked as a line cook in a production kitchen. How does your experience at Shape differ from that of a restaurant environment?

GE: I test out all my recipes from home, which I love because I can cook anytime I want (generally at night). I do miss the interaction of working with a team, but it is a lot less stressful without having pans thrown at your head. The most stressful thing here is when I am running late to get to the magazine due to traffic.

SS: What is a typical day like for you?

GE: A typical day for me in recipe testing first starts with putting together my shopping list. I personally enjoy going to the grocery store. There are times that I spend hours in the grocer’s, so if being in the grocery store is not for you, then this is definitely not the right profession for you. I prepare the recipes and then pack everything up and head to the magazine. I present the recipes, and then along with the editor, creative director and others involved in the decision process, we decide what looks pretty for potential photos. If the recipe didn’t work, I offer suggestions for a different preparation or ingredients that might make it taste better.

SS: What do you like most about your job? Least?

GE: My favorite part of the job is that I work from my comfort zone of home and make my own hours. I’m a night bird so it’s not uncommon for me to be cooking at 1:00 in the morning. The thing I like least about my job is the clean up—I start to miss my stewards (dishwashers) at this point.

SS: Where do the recipes you use come from?

GE: Typically they come from an editor working on the story. We talk over the phone about any potential concerns, and then I go to work. Also, when a reader sees a recipe that they want to make, my responsibility is to make sure it works every time and tastes terrific. The recipes are developed from current event stories such as new health fads or trends. They come from contract dietitians, local and celebrity chefs. And sometimes they come from me.

SS: What is your most rewarding/challenging experience within this field?

GE: Most rewarding to me is when a recipe works just the way it is supposed to. Sometimes it is not documented correctly, and I end up offering a suggestion that makes a real difference—this makes me feel terrific. I know the time it takes to prepare a recipe, and when it does not work out, it is quite disappointing.

SS: What type of compensation can someone expect going into this career?

GE: You should not expect to get rich being a food stylist or recipe tester, but if you are looking for really rewarding work, it’s worth a go. Generally, large test kitchens pay hourly—about $15 an hour, or they may pay per recipe ranging from $20-$40. Sometimes they pay for development per recipe rather than testing, and this ranges from $50-$200.

SS: What is your advice to people looking to go into this as a career?

GE: Don’t do it! Then I won’t have a job. Just kidding. Start local. Call up magazines and newspapers and see if they want to give you a shot. Send out résumés, but if you can meet people in person, it would be more beneficial.