Dan Edwards has a day job. He’s worked in the aerospace industry for over 30 years. However, for the 14,000+ followers of his Instagram feed @foodobservations, this San Diego-based reviewer and photographer is all about the dish. Beyondish caught up with Edwards to see what drives his lifelong passion.
When did you first realize you had a thing for food? Was there a specific moment, dish or experience that sparked your interest?
I can’t say there was a single, specific moment. It just seemed to evolve throughout my childhood watching my father cook, or going out to eat with him and the enthusiasm he showed. I’ve always had a love of food and eating in general since then. He was even the first one I ever saw take a picture of food at home with a 35mm camera. It was a huge pancake he made as I recall.
You are an ardent reviewer of food, in San Diego and plenty of other places. What about your day job?
I’ve worked in the aerospace and defense industry for over 30 years. What I do is very black and white, so I really enjoy my creative outlets. In addition to photography and food writing, I’m also a musician and enjoy music. I also love traveling with my family.
How did you get started in the world of food reviewing?
About 12 years ago I decided to create a free WordPress blog. I focused on regular, consistent posts. From there it evolved into various social media platforms where I enjoy a large following. I also submit content regularly to review sites.
The man and his menu.
Your photography is amazing! Is that trained, or did you learn on the fly?
I taught myself over the years and always strive to improve and hone my craft.
Top tip or two for would-be food photographers?
Read a lot, understand the theory and science behind good photography, then embrace the art of it.
How have your food tastes evolved over the years?
Not a great deal. However tomatoes I used to never eat, but now enjoy them a lot. Beans on the other hand I will probably never like and you won’t see them on my plate or fork. I am proud that my son has taken a similar interest in food and his tastes are advancing to levels beyond mine.
What is your process for reviewing a restaurant or dish? Do you have a specific routine or set of criteria you follow?
I always study the establishment in advance. I seek out food photos and study the menu. I know what I’m going to order before I arrive and strive to order something different if it’s a place I’ve been to before.
You call San Diego home. Why is it a special food town?
I’ve lived in San Diego all my life. We’re definitely known for our variety of outstanding Mexican food. We also have many great restaurants featuring stunning views dotted along our coastline throughout the San Diego Bay Area, up through La Jolla, Del Mar, etc.
How do you find great new places to eat?
I read a lot and try to absorb the local food news around me as best I can. Often it’s by happenstance.
I’ve just landed in SD for the first time? One local tip I simply must know?
Las Cuatro Milpas is probably the most quintessential choice upon arrival. An old-school Mexican joint with a simple menu, in business since the 1930s. Not far from the airport, it’s located in downtown’s Barrio Logan district.
What do you love most about being a food reviewer? Is it the food itself, the storytelling, the picture-taking, or something else?
Probably all of the above, plus the engagement with other like-minded people and my fans and followers.
Photo: Dan Edwards
Any food-related dream or goal you secretly harbor?
To visit Italy and Spain someday. Just for the food experience.
Three well-known guests you’d most enjoy dining out with?
No one really. I enjoy the reliable company of my wife and son most.
You’re a valued 5-Star contributor to Beyondish. What sets this platform apart that has made you such a loyal friend and reviewer?
Definitely the varied content, including personal contributions from people all over the country. Also direct access to the friendly editors.
What would you tell someone who is interested in reviewing?
Just start doing it. Write, photograph and post up. Everyone improves over time. Keep doing it.
AUTHOR
Ken Carlton, founder and editor-in-chief of Beyondish, is the author of six books, including "Food for Marriage." He was co-writer of "The Hunger" with Chef John DeLucie, a memoir about New York’s Waverly Inn. "The Hunger" was a Barnes & Noble Discover Great New Writers selection. Ken writes the Man in the Kitchen column for Inspirelle Paris.
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