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Food Writing Boot Camp

Create a portfolio of food articles editors will love

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Food Writing Boot Camp

TAKE THIS COURSE, ATTEND A SEMINAR FOR FREE! Click here for details.

WHEN 8 weeks, Wednesdays, October 15 - December 17, 6:45-9:45 pm

WHERE New York (Downtown)

LEVEL Intermediate/advanced

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 as an undercover reviewer to judge a chef's cooking, 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.

This is a selective, rigorous course that requires a significant time commitment. However, unlike many classes, you will not have to work on others' pieces outside of class.

In this class, you will 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 write or edit a recipe
  • How to find your niche within the food-writing community
  • How to find chefs and other gourmands as sources

By the end of class, you will 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; 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 year journalism experience. Please submit a letter of interest (including a brief work history) and a writing sample (less than 2,000 words).

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Instructor Bio

Marge Perry's Courses

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Marge Perry
Marge Perry writes, teaches, broadcasts, and speaks about cooking, food, and nutrition. She is a syndicated food columnist for Newsday, contributing editor for Cooking Light and Health magazines, and a nutrition columnist for Better Homes and Gardens. She has also written for The New York Times, Self, Prevention, More, Coastal Living, and Relish.

In addition to Dinner Tonight, the cookbook based on her Newsday column, Marge has contributed recipes and text to nearly 20 other food and nutrition titles. Her articles have been syndicated in magazines and books, and her recipes have appeared on the Food Network and many television news segments.

Marge teaches cooking and food writing at the Institute of Culinary Education. She is the recipient of the Libby Hillman Award for Culinary Excellence and the Food Writers' Symposium scholarship.

Testimonials


Marge was a very informative teacher. She offered humorous anecdotes and made the class feel that everyone has the opportunity to pursue food writing. She offered good advice on how to present our ideas to prospective publishers to get in the door. -- Julia Reis

"Food writing is not an easy industry to break into, and Marge will be the first to tell you that. She'll help you develop a solid game plan to win that first big break." -- Lauren Wistrom

"Marge was an extremely personable and knowledgeable instructor. Her talent and experience come through in the workshop. She gives helpful tips and tools to get published. -- Megan McCann

"Marge's class offers an informative insider's look into what it takes to get your first story published. And she happily answers everyone's questions." -- Sekita Ekrek

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