Dean of Food Journalism and New Media
Alan Richman is one of the nation’s most prolific and praised magazine writers. His numerous honors include an unprecedented 16 James Beard Foundation Journalism Awards for food writing. Twelve times he has received the prize for restaurant reviewing, and twice he has been the recipient of the M.F.K. Fisher Distinguished Writing Award. Richman is also the recipient of a 1995 National Magazine Award (for three food-related travel columns) and two Bert Greene Awards from the International Association of Culinary Professionals. In 1998, Richman was inducted into The James Beard Foundation Who’s Who of Food and Beverage in America, which recognizes culinary industry professionals for their achievements.
Richman has covered subjects ranging from the culture of Las Vegas to the intricacies of race-car driving, and has profiled such diverse personalities as Jerry Seinfeld, Oprah Winfrey, Steven Seagal, Sharon Stone, Bo Jackson and Robert De Niro. Writing about food and wine, he has traveled from Santiago, Chile, to Shanghai, China, and onward to the most exotic locale of them all……Queens, New York.
In 2004 Richman was named the first-ever Dean of Food Journalism at The French Culinary Institute in New York City, where he teaches a curriculum he designed for aspiring and active journalists, covering topics from restaurant critiquing to ethics in journalism.
He is a regular contributor to GQ magazine. Richman has also worked as writer-at-large for People magazine; as a sportswriter, columnist and assistant managing editor at The Boston Globe; as a metro reporter at The New York Times; as a sports columnist atThe Montreal Star; as an NBA beat writer at The Philadelphia Bulletin; and as news editor at The Portland (Indiana) Commercial Review.
A graduate of the General Honors Program of the University of Pennsylvania, Richman served in the U.S. Army in the Dominican Republic and in Vietnam, where he was awarded the Bronze Star.
Classes start year-round
UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Culinary, Pastry, Cake, Bread
Courses Covered: Intensive Sommelier Training