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Food Writing: Intermediate

Course is closed.
Food Writing: Intermediate

DURATION/TIME
8 weeks
February 15 - March 29
Online Chats: Thursdays, 8-9 pm EST

LEVEL
Intro

ONLINE CLASS INFO
See our eClasses info page.

PRICE
$499 ($475 for )
more info

Course Details

It seems like everyone wants to be a food writer, so how can a journalist gain an edge? Until you can walk into a restaurant under cover of secrecy to judge a chef's handiwork, there are plenty of other ways to build a portfolio of published food-related items. Each week, you'll receive an assignment with prototypes so you can see how it's been done before, and wisdom and tips from your instructor on how to go about completing the assignment.

In this class, you can expect to learn:

  • How to write a pitch an editor can't turn down
  • Which magazines are easiest to break into
  • How to edit yourself
  • How to manage tight deadlines and negotiate contracts
  • How to find your niche within the food-writing community
  • How to find chefs and other gourmands as sources
  • How to write or edit a recipe
  • Notes on how to be a "super-taster" for food reviews

By the end of class, students can expect to have:
A complete portfolio of publishable articles (including a news product or cooking tip; personal essay with recipe; a profile of a food personality; a restaurant review or roundup; the solution to a food-related mystery; a regional food feature; a food-related trend piece; and a cultural, travel, or holiday-oriented food feature)

Admission requirements:
Students must have at least one published clip. Please submit a letter of interest (including a brief work history) and a writing sample (less than 2,000 words).

The online classroom has several interactive components:

  • Instructors post lectures once a week. You can read them online, print them, or download them at your convenience.
  • Students post completed assignments for feedback and discussion by the instructor and class.
  • Weekly chats allow your class to get together via instant message. Transcripts are available for review if you can't attend.
  • Technical support is available from mediabistro staff.

Instructor Bio

Ramin Ganeshram's Courses

No courses available at this time.

Ramin Ganeshram
Ramin Ganeshram is a veteran journalist who has written about food for Newsday and magazines including National Geographic Traveler, Islands, Bon Appetit, Four Seasons, Shape, and many others. She is the food columnist for Dragonfire Magazine and often contributes to epicurious.com. Ramin has been a senior level editor at various major publications, garnering seven journalism awards for her work. Additionally, Ramin is a professional chef trained at the Institute of Culinary Education in New York City and holds a master's degree in journalism from Columbia University. She is also the author of Sweet Hands: Island Cooking from Trinidad & Tobago, (March 2006) from Hippocrene Books.

Testimonials


Ramin is not just an expert but a true teacher who gives to her students, pushes them harder, and has a gift for discovering a writer's potential. This was the first class I've taken where an instructor showed a genuine interest in helping her students get their foot in the door. She is very fair and makes sure that she gives undivided attention to each one of her students. -- Kaori Eda

"Ramin has tons of good, strong, time-tested advice. I didn't sign up for the class to get sugar-coated critiques, and I appreciated her candidness. Whether she was offering changes or praise, I took what she said to heart because she was genuine and knowledgeable." -- Jennifer Coleman

"Ramin is an excellent instructor. She is informative, patient, and well-prepared. Also she is exceptionally generous with her time. I will miss studying with her!" -- Roger Kimpton

"It was a great course and Ramin gives you insight into exactly what an editor expects from a freelance writer. She is very knowledgeable of the subject as well as trends, ideas in the culinary world." -- Katie Kelley

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