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Basic Training: An Introduction to Food Writing

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DURATION/TIME
8 weeks
Mondays, September 19-November 14 (no class on October 3)
7-10 p.m.

LEVEL
This class is taught at a beginner level. Students need only have an interest in pursuing journalism or food writing.

LOCATION
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. Basic Training: An Introduction 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. Your work can range from personal essays to profiles, from news stories to business or travel features. 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, and which magazines, newspapers, and websites publish them
  • How to create captivating stories that editors will buy and readers will love
  • How to write compelling pitch letters
  • What the table of contents in a magazine means to you
  • Which magazines will be interested in your story
  • How to approach editors
  • How to network
  • How to understand the market and detect changes
  • All the basic skills any journalist should have
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, which includes a brief work history.

Instructor Bio

Andrea Strong's Courses

Food Writing: Intro – New York (Class starts February 9)

Andrea Strong
Andrea Strong is a freelance food writer and reviewer. Her work appears weekly in The New York Post, and her articles and reviews have also appeared in New York Magazine, Food & Wine, Gourmet, The New York Times Dining Section, Time Out New York, Drinks, Wine Enthusiast, Organic Style, and Paper magazine. Her New York Times article, "An Ode To Sloppy Joe, A Delicious Mess," was selected for inclusion in The Best Food Writing of 2003. Her newsletter/blog The Strong Buzz has grown to be a cult favorite. She has appeared on the What's Hot What's Cool and The Strong Buzz was featured in a Daily News article about the best food blogs. Her first cookbook, Sparks in the Kitchen, with chef Katy Sparks, was published by Knopf in January 2006.

Testimonials


Andrea's class was so worthwhile! It was so helpful to learn how to pitch and write concise articles. Inspiration comes from everywhere and Andrea opened our eyes to that. -- Amanda Schuster

"Andrea is a fabulous instructor. She draws from her extensive experience to give encouraging yet realistic feedback and really cares about her students." -- Wendy G. Ramunno

"Andrea teaches the perfect class to get you started writing and publishing articles for any food related publication. Her insight is invaluable and her advice is constructive." -- Erica Amster

"Andrea taught me how to craft a great editorial pitch. I refer to her course materials over and over again. She is a great mentor and very honest about how to break into food writing." -- Anne-Marie Scali

"Andrea's class was excellent. She provided great structure for our assignments that helped us move towards larger goals in manageable steps." -- Sasha Davies

"Andrea was a great teacher. I got published because of her and what I learned!" -- Seth Grudberg

"Andrea fostered a strong bond within our class and I really enjoyed the interactivity.. My classmates and I have kept in touch over the years, encouraging each other in our writing endeavors." -- Tracy Bagatelle-Black

"The best thing about Andrea, aside from her knowledge, is her generosity. She isn't just an instructor, but someone who really wants to help -- and that in itself is an inspiration." -- Barbara Winkler

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