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Food
Styling and
Photography Workshop |
| James
Peterson |
3 session(s)
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| course meets |
start day
|
start date
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time
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other dates in
course
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| consecutive
days |
Sat
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2/18/06
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9:00
AM-3:00 PM
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2/19,
2/20
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| Tuition Fee: $375
[limited to 12 students] |
| Prerequisite: None |
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Calling all aspiring food stylists!
This three-day workshop will give you the opportunity to
work with veteran food stylist, photographer, and author
James Peterson and his assistant, and to see your work professionally
shot with a large format camera using natural light. You
will cook and style food using a large collection of props
that will allow you to work in a wide range of styles, and
then see how different food looks in print versus just sitting
on the plate. You will then learn to work with natural light
and your camera to make a dish work as an image. High-quality
digital “polaroids” will be produced during the
shoots so that you can see your work in print, and final
shots will be printed out on a high-quality ink jet printer
for ready inclusion to your portfolios. This exclusive class
is limited to 12 students, who will work in pairs. At the
end of each day, you will compare each other’s work
and discuss how you can make your photographs more dramatic
and effective.
After working as a chef and culinary instructor, Peterson focused
his culinary pursuits on teaching and on writing cookbooks. He is
the author of nine books (with more in the works), many of which
have won prestigious James Beard and International Association of
Culinary Professionals Awards. Peterson photographed all his books,
which include Sauces: Classical and Contemporary Sauce Making, which
was awarded the prestigious Cookbook of the Year award by the James
Beard Foundation, Splendid Soups, Fish and Shellfish, Vegetables,
Essentials of Cooking, Glorious French Food, and the upcoming large
photographic baking book, The Essentials of Baking. |
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| Location: Borum
Hill, Brooklyn (registrants will be provided with address) |
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| Cookbook
Proposal Workshop |
| Anne
E. McBride |
3 session(s)
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| course meets |
start day
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start date
|
time
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other dates in
course
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| consecutive
days |
Tue
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3/7/06
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7:00
PM-9:00 PM
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3/8,
3/9
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| Tuition Fee: $180 |
| Prerequisite: None |
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| Writing a cookbook proposal
often takes as long, if not longer, as writing the book itself.
But once you have a perfectly polished synopsis and a clear
direction for your proposal, you’ll be on the right
track to convince agents and editors to work with you. Led
by a former cookbook editor who’s seen her share of
the good, the bad and the ugly, this unique workshop will
give you feedback from the perspective of the editor to guarantee
that you stand out not just with your idea but its execution.
You will get a complete overview of the publishing process
so that you really understand the world you are about to
enter. The two-week break between sessions 2 and 3 allows
you to digest all the information received and work on your
proposal, which the instructor will then review before class
to be able to give you thorough and constructive pointers.
Everyone’s proposal will be discussed as a group, creating
a peer atmosphere that can then lead to further informal
workshops among participants. Before joining ICE as publications
manager, Anne E. McBride was the editor in chief of Hippocrene
Books, where she handled a list of over 80 cookbooks. She
is a doctoral candidate in food studies at New York University
and is working on co-authoring her second book. |
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| Location: 50
West 23rd Street |
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| How to
Be a Food Writer |
| Marge
Perry |
2 session(s)
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| course meets |
start day
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start date
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time
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other dates in
course
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| consecutive
days |
Thu
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3/23/06
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12:30PM-2:30
PM
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3/24
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| Tuition Fee: $100 |
| Prerequisite: None |
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| This class will help you
understand what it takes to be a food writer, what it’s
like to be a food writer, and whether it’s something
you want to pursue. Marge Perry writes a daily column for
Newsday, is a contributing editor for Cooking Light, and
writes frequently for national magazines like Better Homes
and Gardens, Self, Health and others. Her cookbook, Dinner
Tonight, was published in 2000. Marge will lead you in writing
exercises and discuss fitting individual interests to specific
writing opportunities. |
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| Location: 50
West 23rd Street |
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| Breaking
Into Food Writing |
| Nanette
Maxim |
1 session(s)
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| course meets |
start day
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start date
|
time
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other dates in
course
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| one
day |
Wed
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4/26/06
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7:00
PM-9:00 PM
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none
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| Tuition Fee: $65 |
| Prerequisite: None |
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| Even M.F.K. Fisher had
to start somewhere. This intensive one-night course gives
students with a desire to publish their articles on food
the lowdown on idea development, analyzing what newspapers
and magazines want and why, techniques for getting ideas
into story form, writing a winning pitch, and how to build
a clips
file. You’ll learn innovative
ways to think about the food story, and how to get magazine
editors to stand up and take notice of your work. Nanette Maxim
has been a Senior Features Editor at Gourmet since 2000. At
Gourmet she covers restaurant reviews, food politics, essays,
and travel, and writes occasional features. A former books
editor in music history for academic publisher Pendragon Press,
Maxim has worked as a freelance magazine editor for publications
such as Saveur, Ms., and Business Week, and has been a freelance
writer in the fields of criminology and the arts. |
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| Location: 50
West 23rd Street |
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