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Drawing From Personal Experience
When I started writing about food, it was by chance. Over the years I developed a greater interest in the subject, I learnt to cook, developed an adventurous palate and honed my skills as a writer and researcher. Through my work, that included reviewing restaurants, researching about regional cuisines, interviewing and interacting with hoteliers, restauranteurs and chefs, I came to know many folks in the food business.
I was delighted when a celebrated home chef who I had interviewed several times, told me that she was writing a book on regional recipes and was wondering if I could help edit it. I agreed at a meagre sum for compensation because it was my first attempt at editing a book.
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After weeks of back and forth on the transcript, fine tuning and even formatting changes, the book was about to be released. I still clearly remember the sharp pang of disappointment I felt, where I found that someone else had been credited for editing the book and my name was mentioned right at the back as part of an acknowledgement to “friends who had been there.” I did get the promised remuneration but didn’t feel good about how things had panned out.
My second experience as a ghost writer, though not for a book about food, included a strongly worded contract that said the ‘ghost writer’ would have absolutely no claim over the book and wouldn’t be able to include the book as part of their work portfolio. In this case I was expected to look for case studies, interview relevant people and add this information to the already drafted content which I practically rewrote.
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Understanding The Role Of A Ghost Writer
A ghost writer’s primary responsibility is to transform the ideas and experiences of the chef into a cohesive narrative or cookbook. Chefs, while experts in their craft, often lack the time or writing skills needed to produce a polished book, on their own. This is where the food writer comes in—interviewing the chef, learning their culinary techniques, documenting recipes, and crafting the text.
In this role, ghost writers perform much more than basic transcription; they add structure, style, and readability to the chef's raw material. A good food writer also brings a deep understanding of food culture, culinary techniques, and storytelling, which can significantly impact the final product. They often spend months working closely with the chef, researching, testing recipes, and crafting the narrative.
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The Case For Credit Sharing
Given the level of involvement and expertise many food writers believe that they should receive formal credit for their work and that credit sharing should be the norm. In a day and age where people are using artificial intelligence to create work that eventually gets published, should there be no appreciation for effort, experience and expertise? Why should one be called a ghost writer and not a co-writer or researcher or editor depending on their contribution to the book? By denying the writer credit, the industry ends up underplaying the intellectual labour that goes into creating a well-crafted book.
Many readers assume that the chef has personally written the book, but the chef may only be tangentially involved in the writing. From the perspective of the publishing house, while it is true that the books sell because of the name of the chef attached to it and it is his or her recipes or experiences that the reader is buying the copy for, I also believe that readers value authenticity. The ghost writer is usually hired because they have a significant body of work in the concerned field – in this case food.
Acknowledging the writer and their credentials adds transparency to the book-writing process and takes nothing away from the chef. Most people understand that while the chefs are truly the masters of their craft, not all of them have a flair for writing or storytelling. Giving credit to the food writer is a more honest representation of the collaborative effort behind the book.
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Don’t food writers usually write for a byline? Part of it has to with wanting to build a reputation in the culinary writing world. Ghost writing is often a stepping stone to building a portfolio that will lead to other writing projects, speaking engagements, or even our own books. However, without formal recognition, the opportunity may be lost. A fellow food writer shared that ghost writing can happen in two ways - one where the publishing house cracks a deal with the chef - where they say that we want to publish a book about you and your work and if you can't write, we will hire a ghost writer.
In this case, the publishing house appoints a ghost writer on a flat fee. The second scenario is when the chef feels that he has a story to tell or wants some recipes or information documented and published but doesn't have contacts in the publishing world and approaches a food writer expecting them to approach the publishing house on his or her behalf and then help write the book. The important thing in this case is to set expectations, regarding credit, remunerations and royalty, right from the start.
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Money Matters
The pay scales of the publishing world are infamous. For young writers who are new to the business or freelancers who are struggling to find enough work that is sustainable, ghost writing can offer a steady flow of income. The financial arrangements for ghost writing though vary widely, and while some ghostwriters are compensated fairly, others are severely underpaid. Sharing credit gives ghost writers an added form of compensation. In industries where job security and fair pay are ongoing struggles, public recognition can serve as a valuable currency.
The Other Side Of The Coin
Some chefs and publishers may argue that the credit should belong solely to the chef, as the book is fundamentally about their ideas, recipes, and culinary philosophy. To some, giving significant credit to the writer could detract from the chef’s brand or dilute the message of the book. Additionally, some chefs are heavily involved in the writing process, making it less clear-cut whether a ghostwriter's contribution warrants equal recognition.
Publishers might also be hesitant to list both the chef and the writer on the cover, fearing that it could confuse readers or affect sales. From a marketing perspective, the focus on the chef's name and image is often seen as crucial to the book's appeal.
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Finding The Balance
A potential solution to this issue could be a more balanced approach to credit sharing. Rather than giving ghostwriters equal footing on the book's cover, they could be acknowledged in a "with" or "as told to" format. This format preserves the focus on the chef while giving the food writer visible recognition for their contribution. Additionally, the writer could be acknowledged in the preface or acknowledgments section, ensuring that their work is noted, even if it’s not prominently displayed on the cover. Credit sharing for food writers who ghostwrite chef books is not just a matter of fairness; it's about recognising the collaborative nature of book creation and the value that each contributor brings to the project.
