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INFORMATION FOR EDITORS AND CONTENT PURCHASERS
 Rick McDaniel has been a journalist since the late 1970s.
After serving as a photographer and
columnist for weekly and daily newspapers, he turned his attention to writing about food and cooking in 1996.
McDaniel’s writing has appeared in Southern
Cooking and Lifestyles and Blue Mountain Living magazines as well as newspapers, E-zines, and Web pages.
His syndicated column, What’s Cooking with
Chef Rick, has been enjoyed by over 250,000 readers. The column covers all aspects of cooking and is available for publication for a very nominal fee. Click here for sample columns and rate information.
Chefrick.com, McDaniel’s cooking Web site, serves up recipes and cooking
tips to more than half a million visitors each year.
Although food writing is his first love, McDaniel writes on topics from how to
choose the perfect wedding rings to choosing the best power tools. For writing samples and rate quotes, drop him an E-mail.
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