How to Make a Cookbook Panel

Join us on June 8, 3:30-5PM at International Culinary Center’s Amphitheater for the “How to Make a Cookbook” panel. RSVP to

The team behind Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals —including the author, literary agent, editor, and photographer — will discuss their work and how they join forces to collaborated on Bowl and other cookbooks.

From writing a proposal, finding and working with an agent, and locking in a deal with a publishing house, to the writing, editing, and photographing the cookbook, this discussion covers the full scope of the process. If you dream to one day write a cookbook, don’t miss this lively event!


Lukas Volger, author

Lukas Volger is the author of three cookbooks: BowlVeggie Burgers Every Which Way, and Vegetarian Entrees that Won’t Leave You Hungry. His approach to vegetarian cuisine is accessible yet innovative, and rooted in straightforward technique and “whole foods” ingredients. He’s been featured in Vogue, The Splendid Table, and the New York Times, who calls him “a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up.” He’s also the editorial director of Jarry, a James Beard Award–nominated magazine, and founder of Made by Lukas, a Brooklyn-based line of premium veggie burgers. A native of Boise, Idaho, he lives in Brooklyn, New York. For more information or follow him @LukasVolger.

Alison Fargis, literary agent

Alison Fargis is a partner in Stonesong, a literary agency in Manhattan. With over twenty years in publishing, Alison’s list includes a wide range of bestselling and critically acclaimed titles in subjects ranging from food and wine, lifestyle, pop culture, how-to, and diet to middle grade, YA, and adult fiction. Her roster of authors includes Deb Perelman (The Smitten Kitchen Cookbook), Michael Buckley (The Sisters Grimm series, NERDS series, and Undertow trilogy), Erin Gleeson (The Forest Feast, The Forest Feast for Kids, and the forthcoming The Forest Feast Gatherings), Stephanie Diaz (Extraction trilogy), Alex Myers (Revolutionary), April Peveteaux (Gluten is My Bitch, The Gluten-Free Cheat Sheet and the forthcoming Bake Sales are My Bitch) Matt Lewis and Renato Poliafito (Baked, Baked Explorations, Baked Elements, and Baked Occasions), and Lukas Volger (Bowl) among others. She graduated Vassar College with a BA in Art and lives in Brooklyn.

Rux Martin, editor

Rux Martin is Editorial Director of Rux Martin Books and a vice president at Houghton Mifflin Harcourt. She specializes in cookbooks, nonfiction books on food, and diet books. Authors she has worked with include Dorie Greenspan, Mollie Katzen, Jacques Pépin, Ruth Reichl, Marcus Samuelsson, Michael Solomonov, Judith Jones, Jane and Michael Stern, and Pati Jinich. She has edited a number of New York Times bestsellers, including The Gourmet Cookbook; Gourmet Today; The Gourmet Cookie Cookbook; the Hello, Cupcake series; Around My French Table; As Always, Julia; The Essential Scratch & Sniff Guide to Becoming a Wine Expert; Baking Chez Moi; and Jacques Pépin Heart and Soul in the Kitchen. Before coming to HMH, she was one of the founding editors of Eating Well magazine, where she edited food articles and oversaw the food photography. She lives in Vermont, where her office adjoins the chicken coop.

Michael Harlan Turkell, photographer

Michael Harlan Turkell is a food culture–focused photographer and author who’s spent over a decade capturing the inner workings of kitchens for his award-winning Back of The House project, which documents the lives of chefs in their restaurant world. He’s been nominated for a James Beard Foundation Award in Visual Storytelling, and has photographed over a dozen cookbooks, including titles for Aarón Sanchez, Joanne Chang, Marco Canora, Sara Jenkins, Lukas Volger’s Bowl, and most recently, Chris Cosentino’s Offal Good, which he also co-authored. Currently, Michael is writing (and photographing) his own cookbook, Acid Trip, focusing on the history and production of vinegar around the world, as well as how to make it yourself, and cook with it.

culinary careers outside the kitchen: restaurant consultant

Culinary Careers Outside the Kitchen – ICC

At ICC, we prepare our students for success in the culinary industry. By arming students with the professional training and hands-on experience today’s employers are looking for, we give them the skills needed to follow their passions to the culinary career of their dreams—and that doesn’t always mean working inside the kitchen. Our grads pursue culinary careers in a wide range of fields, from food media and styling to product development, event production and management.

Career in Food Writing

If you’re passionate about food and love to write, then a career in food writing could be perfect for you. Food writers usually work for magazines, blogs and other publications, and specialize in writing about food and wine trends, personalities, restaurants and events in the culinary world. This can include writing reviews, articles, promotional materials, recipes, and virtually any other kind of content you can think of. When it comes to food writing, many employers are looking for more than just good writers; they want good writers who also have a solid understanding of culinary techniques and principles. Many students have come to ICC with the intention of becoming a food writer from the very start.

Career in Food Styling

Food stylists translate appetite into art; they specialize in styling food for editorial or advertising, whether it be magazine photo shoots, TV commercials, cookbooks or films. A professional culinary education is a strong base for a career in food styling, since it provides the skills needed to evaluate food traits and photogenic qualities for the camera. In fact, many successful food stylists actually start out in professional kitchens. Food stylists often work closely with chefs and editors, so a culinary education can be a real advantage.

Other Culinary Careers

Food writing and food styling are just some of the careers ICC grads pursue outside the kitchen. Our alumni work in a diverse range of fields, including:culinary careers outside the kitchen: cookbook author

  • Entrepreneurial food business
  • Cookbook author or editor
  • Product development
  • Nutrition
  • Food TV producer
  • Food magazine editor
  • Catering/event production
  • Corporate dining
  • Restaurant consultant
  • Food publicist
  • Food photographer
  • Sales & marketing
  • Food retailer

No matter which path you choose, a culinary education can help you thrive in your new career.


Choose Your Culinary Career at ICC

Whatever your passions, ICC’s expert training gives you the background and skills you need to forge your own path in the culinary industry. To learn more about culinary careers outside the kitchen,  just complete the form on this page to get more information.