Course Details

So you want to write about food? About travel that takes you from one amazing meal to the next? About people who are every bit as interesting as their cooking? What you need is a recipe for breaking into the business, one that comes with the kind of information that will virtually guarantee you a pitch letter that sells and a story that wows even the toughest editor. What you need is this intensive 6-week course, taught by one of the top editors at one of the top publications in the industry.

Each week, it's all about mastering a new kind of assignment. These will include a short, newsy item ideal for a food magazine's front of book section (the place for breaking in); an interview piece; a profile of a food personality; a restaurant round-up; and a food-hooked travel story. Assignments are discussed at each class (with the instructor providing tips and wisdom), and prototypes are provided. Students come to class with their assignments (each under 1,000 words; each with a pitch letter), prepared to read their work and critique that of their classmates. This is a rigorous course that requires a significant time commitment (count on at least 3 hours a week outside of class). And while you will be expected to bring your very best work to the table, you will not have to work on others' pieces outside of class.

In this class, you can expect to learn:

• How to write a pitch an editor can't turn down
• How to figure out whom you want to write for
• Which magazines are easiest to break into and identify which sections are most "freelancer-friendly"
• How to edit yourself
• How to manage tight deadlines
• How to negotiate your contracts
• How to become a food expert
• How to find your niche within the food-writing community (very important!)
• How to work under the toughest deadlines
• How to find chefs and other gourmands as sources

By the end of class, students can expect to have:
A complete portfolio of publishable articles (a short, newsy item ideal for a food magazine's front of book section; an interview piece; a profile of a food personality; a restaurant round-up; and a food-hooked travel story); entree into the food-writing career you desire.

Admission requirements:
To be considered for this class, you must submit a non-fiction writing sample (up to 2,000 words) plus a letter of interest (including a work history).

Instructor Bio

Laurie Buckle's Courses

Laurie Buckle is the managing editor of Bon Appetit magazine, a position she's held for four years. She's been with Bon Appetit for 25 years, starting out as an editorial secretary and working her way up the magazine's masthead to articles editor (all the while building a freelance career as a travel and food writer). From there she moved over to the magazine's special projects division, creating newsstand one-shots. Those experiences segued into a role as the editor of Bon Appetit Books, a division of the magazine that produced two cookbooks annually. In her current role, she oversees issue production and conceives and edits much of the magazine's shopping coverage. Teaching experiences include two years on the staff of the annual American Food Media Conference at the Culinary Institute of America in the Napa Valley.

Testimonials

I want to tell you how much I enjoyed the class. It was good for me, both as a writer and as an editor, to be given this kind of direction. I also found the class invaluable for its industry insights. Laurie has a wonderful demeanor. It would be so easy to feel intimidated working with someone in her position, but she makes people feel at ease, honors their intentions, and yet at the same time instructs and guides in an authoritative way. -- Kim Fay, travel editor/author for Things Asian Press and hotel editor for Gayot Publications

"When food is more than just a meal, Laurie Buckle seats you at the best table. The class gave me a no-nonsense understanding of the food/gourmet segment, preparing me to pitch effectively and land assignments. Since the end of class, I've written for Saveur, Bon Appetit, and launched my own gourmet vodka business. None of it would have been possible without a strong foundation." -- Litty Mathew, freelance journalist and proprietor of Modern Spirits Vodk