WHEN 8 weeks, Tuesdays, May 13 - July 1, 6:45-9:45 pm WHERE New York (Soho) LEVEL Intro PRICE $499 ($475 for ) more info Course Details You're a chef, a restaurateur, or just someone who has had a lifelong love affair with food. You want to turn your hobby into a career. This class is designed for foodies who want to break into food writing, whether your focus is restaurant reviewing, food history, cultural food trends, nutrition, or any other epicurious topic. In this class, you will fully workshop two food-related pieces, including a perfectly polished pitch letter. You will also receive weekly lectures on every angle of the business, from interview techniques to editor relations. In this class, you will learn: The different types of food articles How to write compelling pitch letters What the table of contents in a magazine means to you How to approach editors and network How to understand the market and detect changes By the end of class, students will have: Two salable pieces and pitch letters to match Click here to read about Andrea's recent experience as a guest judge on Top Chef. Admission Requirements Please submit a letter of interest (including a brief work history). Related Courses Tell me when courses like this are scheduled. • Pitch Slam 1-on-1: Food & Wine (Video) – ONLINE View all courses in Journalism | Food Writing | | New York, NY

Instructor Bio Andrea Strong's Courses No courses available at this time. Andrea Strong is a freelance food writer and reviewer. Her work appears weekly in The New York Post and on Bloomberg News. Her articles and reviews have also appeared in New York Magazine, Food & Wine, Gourmet, The New York Times Dining Section, Time Out New York, Drinks, Wine Enthusiast, Organic Style, and Paper magazine. Her New York Times article, "An Ode To Sloppy Joe, A Delicious Mess," was selected for inclusion in The Best Food Writing of 2003. Her newsletter/blog The Strong Buzz has grown to be a cult favorite. She has appeared on the What's Hot What's Cool and The Strong Buzz was featured in a Daily News article about the best food blogs. Her first cookbook, Sparks in the Kitchen, with chef Katy Sparks, was published by Knopf in January 2006. Testimonials Andrea is a fabulous instructor. She draws from her extensive experience to give encouraging, yet realistic feedback, and you can tell that she really does care about her students. ?-Wendy G. Ramunno

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