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Food Writing: Intro

Eat, drink, and be published! (Even if you've never been published!)

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Food Writing: Intro

DURATION/TIME
8 weeks
Thursdays
April 5 - May 31
7-10 pm

LEVEL
Beginner

LOCATION
New York (Soho)

PRICE
$499 ($475 for )
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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

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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