DURATION/TIME 8 weeks Mondays October 23 - December 11 7-10 pm LEVEL Beginner LOCATION New York (Soho) PRICE $499 ($475 for ) more info Course Details You're a chef, a restaurateur, or just someone who has had a lifelong love affair with food. You want to turn your hobby into a career, but you know how competitive the glamorous field of food writing is. Well, we have a shortcut for you. Intro to Food Writing is an 8-week course for foodies who want to break into food writing, whether your focus is restaurant reviewing, food history, cultural food trends, nutrition, or any other epicurious topic. Over the course of 8 weeks, you will fully workshop two food-related pieces, including a perfectly polished, no-fail pitch letter. You will also receive weekly lectures on every angle of the business, from interview techniques to editor relations. In this class, you can expect to learn: The different types of food articles How to write compelling pitch letters What the table of contents in a magazine means to you How to approach editors and network How to understand the market and detect changes By the end of class, students can expect to have: Two salable pieces, pitch letters to match, and knowledge enough to survive in the world of journalism. Admission Requirements You must submit a letter of interest (including a brief work history).

Instructor Bio Andrea Strong's Courses No courses available at this time. Andrea Strong is a freelance food writer and reviewer. Her work appears weekly in The New York Post and on Bloomberg News. Her articles and reviews have also appeared in New York Magazine, Food & Wine, Gourmet, The New York Times Dining Section, Time Out New York, Drinks, Wine Enthusiast, Organic Style, and Paper magazine. Her New York Times article, "An Ode To Sloppy Joe, A Delicious Mess," was selected for inclusion in The Best Food Writing of 2003. Her newsletter/blog The Strong Buzz has grown to be a cult favorite. She has appeared on the What's Hot What's Cool and The Strong Buzz was featured in a Daily News article about the best food blogs. Her first cookbook, Sparks in the Kitchen, with chef Katy Sparks, was published by Knopf in January 2006. Testimonials Andrea is a fabulous instructor. She draws from her extensive experience to give encouraging, yet realistic feedback, and you can tell that she really does care about her students. ?-Wendy G. Ramunno

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