David Leite has written for Bon Appetit, Food & Wine, Food Arts, Gourmet, Saveur, Chicago Sun-Times, The Charlotte Observer, Los Angeles Times, The Washington Post, and the Gannett newspapers, among other publications here and abroad. His site, Leite's Culinaria (www.leitesculinaria.com), won the 2006 James Beard Award for Best Internet Web site for Food, the 2005 World Food Media Award for Best Food and/or Drink Web site, and the 2002 Best Writer's Web Site Award from Writer's Digest.
David is a triple nominee for the Bert Greene Award for Outstanding Journalism, which he won in 2006, and a winner in the 2006 Awards Competition of the Association of Food Journalists. His essays have been included in the Best Food Writing series in 2001, 2003, 2004, 2005, and 2006. David reads his work on The Splendid Table and was featured on Radical Sabbatical on Fine Living Network.
David Leite's Courses
Just one week after the end of my eClass, Intro to Food Writing, I was published in L.A. Alternative. The valuable feedback I received from David and my classmates helped me shape the article's topic into a saleable feature article. David's guidance helped me think outside of the ice box and research non-food, alternative markets for my writing. Plus, he's got a great sense of humor. For anyone serious about breaking into food writing, a class with David is a must. -- Candace Ryan, www.pitofmystomach.typepad.com
"I feel privileged to have had the opportunity to learn from such a well-respected, well-published food writer. David has the uncanny ability to edit, give incredibly detailed, thoughtful, constructive criticism, and still encourage his students. His critiques were always insightful and made perfect sense; we could tell that he put a lot of time and effort into them. I recommend this class so highly, I'm taking it again!" -- Leora Bloom, freelancer
"David's seminar was not only an entertaining three hours, it was an inspiring one as well! I've been a fan of David's website for a long time, and it was really fun to meet this food-writing master in person! I especially appreciated David's tips on networking, and I liked that he took the time to discuss the industry in general. I look forward to taking another class with him in the future!" -- Sarah Eveans, Associate Editor, In Touch Weekly
"David did a great job. His stories and tips about being in the business gave me the confidence to approach publishers without fear. His dedication to our success was evident by the discussions of realities in the food writing world. My pitching rate improved dramatically after learning how to do it correctly. The most valuable information David gave us was how to sort out what types of stories publishers really want, and how to give them what they want." -- Arlene Coco, former student