Food-Writing Boot Camp

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 editor of Fine Cooking magazine, where she redesigned the magazine. She also oversees the magazine's website and special issues. Prior to this, she was an editor at Bon Appetit magazine for more than two decades, getting her start as an editorial assistant. Laurie was Bon Appetit's managing editor for seven years, and was at different times in her career the magazine's books editor, special projects editor, and articles editor.

Testimonials

Laurie's class was invaluable for its industry insights. She has a wonderful demeanor and makes people feel at ease, honors their intentions, and instructs and guides in an authoritative way. -- Kim Fay

"Laurie's class gave me a no-nonsense understanding of the food 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." -- Litty Mathew

"What makes Laurie such a great teacher is the experience she quite literally brings to the table in her food writing classes. This woman knows of what she speaks." -- Diana Lundin

"I loved Laurie's class! She was a very friendly and accessible teacher who had loads of insight into the world of culinary writing." -- Rachel S. Thurston

"Laurie was great. She's a patient, natural teacher and is really adept at doling out specific line edits and general writing advice. I strongly recommend learning from her!" -- Jenny Miller

"Laurie's class really helped me focus my ideas and improve my pitching skills. With the knowledge I gained in her class, I developed the confidence to start an award-winning food blog and to start pitching publications including the Los Angeles Times. -- Pat Saperstein

"Since taking Laurie's class, so much good has happened to my career. I created my own website, www.RomancingTheTable.com, which is now a recommended link on The New Yotk Times' About.com." -- Cynthia Daddona