Craft of Food Writing with Alan Richman: New York

Under the guidance of celebrated food critic Alan Richman (ICC Dean of Food Journalism and Media Studies), you will learn the craft of food writing and blogging, including the basics of developing and evaluating feature articles, restaurant reviews and press releases. You will learn, through lecture, discussion and written assignments, what it takes to make your writing stand out from the rest, and how to successfully pitch your articles to newspapers, magazines, and other print and online publications.

OVERVIEW OF STORY WRITING

Alan Richman explores the necessary elements to successfully write for a magazine or newspaper including the “nut graf” and the all-important pitch. He will also introduce the big three: feature writing, criticism and the modern service piece.

THE PRACTICE OF FOOD WRITING

This class reviews published pieces and explores what makes them great, good or bad, and what can make them better.  In addition, Alan discusses interview techniques, how to craft unexpected and challenging questions and revisits pitches from the prior week’s assignment.

THE RESTAURANT REVIEW

Alan Richman will share his life and philosophy as a critic. He’ll also cover voice and point of view, the star system, food criticism at The New York Times, the ethics of reviewing and the freedom of style and expression that reviewing offers.

FOOD BLOGGING

Ed Levine of Serious Eats will lecture on the critical elements of modern blogging, including frequency and style, and he’ll share how Serious Eats became the preeminent website about eating in New York.

THE PRESS AND THE PRESS RELEASE

Learn from Tanja Yokum, Director of Marketing and PR at The  Patina Group, about the role of PR and the tactics of a good publicist which range from crafting effective press releases to managing  crisis communications.

COURSE SUMMATION

In this final class, Alan Richman assigns an in-class writing exercise for peer review. He will examine the differences between line editing and copy editing and conclude with the work of classic food writers such as M.F.K . Fisher.

TUITION INCLUDES

Supplies

Purchase a gift certificate.

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course information
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Check back frequently to see new start dates or contact us at 888.324.2433. Although The International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission's accreditation. This course is designed for personal enrichment and is not intended to qualify a student for employment.    

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