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Breaking into Food Writing

Eat, drink, and be published

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Breaking into Food Writing

TAKE THIS SEMINAR FOR FREE! Click here for details.

WHEN Tuesday, October 7, 6:30-9:30 pm

WHERE MOCA DC, Main Gallery, 1054 31st St NW, Canal Square, Georgetown, Washington, DC, 212-929-2588

PRICE
$65 ($50 for )
more info

Course Details

You eat. You write. You dream of combining the two. But to be a food writer,you need to do more than wax poetic about the lush flavors of last night's cassoulet or translate Granny's old-country cooking into recipes. You have to be an intrepid reporter and translate what you learn into informative, enticing stories. And most important, you have to actually get published. Sound daunting? This information-packed seminar will break it down into bite-size pieces for you.

In this seminar, you will learn:

  • The different types of food writing (including restaurant reviews, ingredient profiles, and recipe writing, to name a few) and where they get published
  • How to break in to food writing -- and how to get that second assignment
  • Elements of a winning pitch
  • How to match your topic and voice to a specific outlet
  • How to stand out in the crowd
  • Starting pay rates and how to maximize your income

You'll walk away from this seminar knowing how to turn your passion into words, and your words into money.

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Instructor Bio

Jane Black's Courses

No courses available at this time.

Jane Black
Jane Black is a staff writer at the Washington Post food section, covering everything from restaurants and trends to food policy and culture. Before moving to Washington she was food editor at Boston Magazine. She has also written for The New York Times, The New York Times Magazine, Chow, Food & Wine, and BusinessWeek.

Testimonials


Jane's work is enjoyable and respectable and her personality is well-suited for teaching. She shared practical tips for writers and provided us with with real advice for getting started. What a great boost in the right direction! -- Taresa Schmidt

"Jane is an exceptionally engaging instructor whose depth and breadth of understanding of food journalism is impressive. She presents with intelligence, understanding and humor." -- Donna Marie Artuso

"Jane's class was valuable for food writing aspirants of all levels, from the creative home cook to the 9-5 journalist. I am now better informed on how to pitch my stories." -- Daniel Hayner

"Jane was frank about the state of the industry and even shared her own struggles with pitching national mags. I came away feeling inspired to keep with it." -- Martha Thomas

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