Some agreements get signed. Others get built. The collaboration that STJ has formalised with Food and Travel México in July 2026 belongs to the second category. Behind the clauses and signatures lie months of conversation, a genuine alignment of visions, and a question both organisations share: how do you make specialist journalism training translate into real career outcomes for those who pursue it?
This agreement is one part of that answer.
A Reference Publication for the Spanish-Speaking World
Food and Travel México is not just any publication. It is the Latin American edition of the Food and Travel editorial franchise, headquartered in the United Kingdom and present in markets around the world — a brand that has spent more than a decade documenting the intersection of gastronomy, travel, and culture with a distinctive editorial voice and a consolidated audience in Mexico and across Latin America.
We are talking about a publication with both print and active digital presence, a demanding editorial line, and a reach that extends well beyond Mexican borders. Publishing in Food and Travel México is not an academic exercise. It is a professional credential.
What Changes for the STJ Community
Through this agreement, STJ acts as a bridge between its community and the editorial team at Food and Travel México. When the publication has specific content projects — articles, features, gastronomic chronicles, travel pieces — STJ connects the right profiles from among its students and graduates to carry them out.
The process is structured and professional. Each collaboration is defined through a project brief that establishes the content to be produced, its purpose, the timeline, and the expected deliverables. There is a designated editorial contact at the publication who accompanies the process throughout. This is not working in a vacuum: it is working with a real newsroom, with real editorial standards, and with a real publication destination.
Authors who collaborate under this agreement publish under their own name and byline. And what matters equally: they can include those publications in their professional portfolio and share them publicly. Food and Travel México explicitly recognises that right, because the publication understands that the author’s visibility and the publication’s visibility are not in opposition — they reinforce each other.
Why This Kind of Agreement Matters
One of the questions we hear most often from people exploring our programmes is: once I finish, how do I break into the field? The honest answer is that in specialist journalism, as in almost any creative discipline, entry usually comes through a combination of solid training, recognisable work, and connection to the professional world.
STJ can offer the first two from day one. The third is what we build through agreements like this one — not as an intermediary, but as an active part of an ecosystem in which the school, its students, its graduates, and the specialist media of the sector need one another and make each other stronger.
The STJ community has exclusive access to this channel. Not to create a closed elite, but because the trust a publication places in the school when it signs an agreement of this kind is grounded in its knowledge of the level and profile of STJ’s participants. That trust is something to be earned and maintained.
A Network That Keeps Growing
Food and Travel Mexico joins a network of relationships that STJ builds steadily with media outlets, publications, and organisations in the fields of travel journalism and gastronomic communication. Each agreement of this kind expands the professional reach available to our community.
Training at STJ does not end when a programme concludes. It ends — or rather, begins — when the work of a student or graduate appears published in a sector outlet, under their byline, building the track record that will one day define them as a professional.
This agreement with Food and Travel México is one more step in that direction.
