While reading the Montreal Gazette over the weekend an article with this title by Leslie Chesterman caught my eye. Leslie is a devoted “foodie” and first checked out Twitter through a link in one of the newsletters she receives from a food magazine.

Leslie found that unlike Facebook, where many of my “friends” are indeed friends, Twitter is more about following people whose interests mirror your own.

Now she is “focused on the comings and goings of the many excellent food writers and food bloggers. Twitter has become the go to spot to catch food world luminaries like Reichl as well as Emeril Lagasse, Martha Stewart and Giada De Laurentiis. Then there’s author Michael Ruhlman, New York Times columnist Mark Bittman, cookbook author Paula Wolfert, baker/blogger David Leibovitz, and baking author Dorie Greenspan tweeting about everything from their latest book release, to a ruined dinner party, to the hot macaron flavour in Paris, to the skill required to make.”

Her advice “Local chefs and restaurateurs would be smart to start Twittering. They could slip in a card with the bill asking customers to “Join the chef on Twitter.” What a great way to promote daily specials, discuss favourite ingredients or share a story about something fun that happened during last night’s service. “

Sounds like good advice to me; how are you using Twitter to generate conversation about your business?