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Breaking into Food Writing

Eat, drink, and be published

Course is closed.
Breaking into Food Writing

WHEN Thursday, November 5, 7-10 pm

WHERE Theatre Building Chicago, 1225 W. Belmont, Chicago, IL 60657

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.

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

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

Related Courses

Tell me when courses like this are scheduled.
• Food Writing Boot Camp – ONLINE (Class starts November 30)
• Develop Your Own Online Media Platform – Chicago (Seminar on November 17)
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Instructor Bio

David McAninch's Courses

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David McAninch
David McAninch is a deputy editor at Saveur magazine, where he develops, edits, reports, and writes both department and feature stories. He also helps shape the overall editorial and graphic direction of the magazine. He has worked on staff at a number of magazines including National Geographic Adventure, where he was the assistant managing editor. David has edited on a freelance basis for Departures, Interior Design, Martha Stewart Living, and Spin.

Before returning to his hometown of Chicago in April 2008, David was also a frequent contributor to the City section of The New York Times. He has written for New York magazine, the New York Daily News, and Newsday, and has appeared on television and radio to talk about New York City food, drink, and street culture.

Testimonials


Dave's easygoing demeanor and enthusiasm for the subject made the class enjoyable, entertaining, and educational. -- Elizabeth Somers

"Dave's class is great for anyone who loves food and writing and yearns to combine those two passions." -- Megan McCann

"David is well informed, articulate, organized, funny, and just this side of delicious. He lets his students in on the actual 'business' of magazine writing. I would recommend his class for readers and writers of any genre." -- Eric Cagwin

"David was both inspiring and practical, and really enjoyed teaching us the ins and outs of food writing. I left with a notebook full of ideas and the confidence to pitch them." -- Lindsay Muscato

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