Food Writing

Develop a portfolio with the senior food editor at Food & Wine

WHEN Mondays, May 20 - July 1, 6:45-9:45 pm - Full Schedule

WHERE Mediabistro offices, New York, NY

PRICE
$470 (or $445 for AvantGuild members - details)

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ALSO STARTS: New York - 9/11/2013

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Details

There’s a world of publishing opportunities available to food writers in print, websites, blogs, and review sites. The key is knowing where to look for assignments and how to make the most of opportunities.

In this intensive class, we’ll review online and print publications where you can pitch your work –- and how to land assignments that will get attention from foodies. You’ll learn the anatomy of a successful food piece, how to conceive of story ideas, and how to create a portfolio. We’ll discuss steps to build authority in the food writing community, including creating a food blog or website, and how doing so can leverage your personal brand.

Students will leave class with the confidence to kick-start their food writing career and a complete portfolio of articles.

In this class, you will learn how to:

Create a portfolio to showcase your work and build name recognition
Read a food magazine or website with a critical eye
Draft a pitch that gets an editor’s attention
Adapt your writing to different platforms
Position yourself as an authority

By the end of class, you will have:
A complete portfolio including a news product, interview, profile of a food personality, restaurant roundup, travel piece, and food blog entry.

Students who have taken this class have been published in:
The NY Daily News, The Boston Globe, Time Out NY, the Village Voice, Relish, Vegetarian Times, Clean Eating, Edible Queens, and more.

Course Syllabus

Food Writing (PDF)

View a sample syllabus for the class here.

Instructor

Kristin Donnelly is the senior food editor at Food & Wine magazine, where she edits recipes and produces and writes feature stories about food trends, lifestyle, chefs, wine, and well being. Kristin began her career there in 2005 as an intern and worked her way up through the ranks. Prior to this, she worked at Crush Wine & Spirits and with cookbook author Lorna Sass while completing the professional culinary program at Manhattan's Institute of Culinary Education.

Kristin Donnelly's Courses
Food Writing – New York (Starts May 20)