On the first day of class, Alan Richman reminded us that we are writers first. The fact that we collectively choose to write about food is just a matter of personal taste. He inspired us and provided the practical know-how and skills to be brave with one's words and to write as passionately about pasta as a political journalist writes about polls. 
Judiaann Woo on The Craft of Food Writing
The Craft of Food Writing - 6 CLASSES
OVERVIEW | FACULTY | CURRICULUM | CALENDAR+FEES | Apply Now
Overview
Ready to learn the craft from the man Food & Wine Editor-in-Chief Dana Cowin called “one of America's greatest food journalists?”
The International Culinary Center’s Craft of Food Writing course is taught by celebrated food journalist and Dean of School of Food Journalism & New Media Alan Richman, winner of an unprecedented 14 James Beard awards and the first food writer to receive a National Magazine Award.
Developed by Dean Richman for aspiring and active journalists, chefs, culinary professionals and others interested in food journalism, the curriculum offers real-world industry insights and valuable one-one-one critiquing from Richman himself. You’ll explore the ingredients of good food writing and hone your skills while learning to develop food reviews and features, craft editor pitches and enjoy visits from special guests.
Enroll in The Craft of Food Writing and get your entrée into the exciting world of food writing.
Meet Dean Alan Richman
Alan Richman is the most decorated food writer in history. He has won 14 James Beard Journalism Awards, two M.F.K. Fisher Distinguished Writing Awards, a National Magazine Award, and a Bronze Star for service in Vietnam. When he received his National Magazine Award, the presenter described him as “the Indiana Jones of food writers.” He has reviewed restaurants in nearly every Communist country (China, Vietnam, Cuba, East Germany), and the Chicago restaurant owned and operated by Louis Farrakhan, head of the Nation of Islam, not known to be a fan of journalists. In 1998, Richman was inducted into The James Beard Foundation Who’s Who of Food and Beverage in America. Currently a regular contributor to GQ, he has also written for The Boston Globe, The New York Times, The Montreal Star, The Philadelphia Bulletin, Bon Appetit, and Conde Nast Traveler.
Curriculum
Learn food journalism from soup to nuts:
- Food writing careers & applications
- How to develop & write food features
- How to critique a meal & write a review
- The elements of reporting
- How to pitch an editor
Calendar + Fees
Please note: Classes are limited and tend to fill quickly. If the class you select is full, we'll process your application for the next available class with the same schedule.
Check back frequently since we are constantly updating our course schedules. Or contact us at 888.324.2433 for additional start dates.
Thursdays, 6:30pm - 9:00pm
| Start | End | Price |
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| March 22, 2012 | April 26, 2012 | $1,100 |
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apply now