“My professional eating started behind the scenes in a restaurant when I was an undergrad at Westminster University. I was a busser, a hostess, a server, a bartender, so I really got to see what goes into getting the food from the kitchen to a diner’s plate. I love the story behind the industry. It also helped me understand the value of local ingredients and develop my skills for cooking at home.

In college, I interned at Salt Lake Magazine, and was eventually hired as an assistant editor, where I wrote about all things food and lifestyle. Since then, I’ve written for nearly every publication in Salt Lake, including as an anonymous food critic for The Salt Lake Tribune for more than a decade. These days, I get my food writing fix as the editor of Park City Home and Adventure Guide magazines published by The Park Record—covering food, lifestyle, and events in Summit and Wasatch Counties. Plus, I cover campus dining here at the U.

Now, decades and countless freelance pieces later, I have the privilege of being a member of the James Beard Awards voting body. Being nominated was such an honor! I filled out the lengthy application form and now I get to join an incredible group of American chefs, writers, food industry executives and others who get to identify the most exciting tastes and innovations advancing U.S. food culture each year.

This is like the Academy Awards for food. The interesting part about James Beard Awards is they really do try and keep it anonymous. You are allowed to say that you are a James Beard judge, but not until after your first year of membership and you can’t say what category you judge, to be as fair as possible to the people who are being considered for the awards.

Being a James Beard judge has also allowed me to take part in other national voting awards for food and beverage—but I’m not allowed to say what they are.

My love of food feeds my travel adventures as well. Some destinations, both domestic or abroad, are based on dining at a special restaurant or visiting a particular wine region. I always try to eat at a Michelin-star or Top 100 restaurant whenever possible. So far, my most memorable meal has been at Boragó in Santiago, Chile.

I’m truly lucky to do what I love, get paid to eat and have an always interesting full-time job that allows me the flexibility to follow my passion.”

—Heather King is the associate director of PR and Communications for University Marketing and Communications, magazine editor and food influencer @slclunches.