Thinking of writing a cookbook or a magazine/newspaper article with recipes? Whether you are a professional chef, aspiring food writer/cookbook author, or established writer who would like to be able to include recipes in your pieces, you need to learn how to write clear, compelling recipes that make people want to cook your food. Learn the rules that all good recipes must follow and the techniques that give a recipe personality without detracting from clarity. The class will include exercises and practice recipe writing, and information on how to develop recipes for publication.

Marge Perry writes a syndicated column for Newsday, is a contributing editor for Cooking Light and Health, and the nutrition columnist for Better Homes & Garden, and writes for Self, the New York Times, and many other publications. She reviews restaurants, has contributed to over 20 cookbooks (as well as written her own), and makes frequent television appearances.

Food History Primer for Food Writers
Cathy Kaufman
Tuesdays, October 13-27, 6:30-8:30 PM
$205 • 3 sessions

Food and cookery have incalculable importance in history. From our Neolithic ancestors’ invention of agriculture to the contemporary furor over genetic engineering, technology, religion, climate, medicine, politics, and yes, fashion, have influenced what appears on the plate or in the glass. Placing food and cookery in historic context is the focus of this new series, designed for journalists, writers and others wanting to enrich their understanding of the cultural significance of food and drink through a rapid immersion into the large themes and trends that have changed the way people eat.

The first session will introduce the foodways of the ancient through medieval world, including the strong relationship between food and medicine, the development of the recipe, and the exchange of culinary knowledge before the printing press made cookbooks affordable. The second session will cover the fifteenth through eighteenth centuries, including Pre-Columbian food in the New World, the birth of haute cuisine, and the beginning of national cuisines. The final session with address the modern world, including industrialization, immigration, restaurants and the status of chefs, and the evolution of meal service. An extensive bibliography will be provided, and there will be suggested readings in advance of each session.

Cathy Kaufman has worked in the field of culinary history for more than a decade, teaching hands-on historical cookery classes, lecturing, and writing. She is the author of Cooking in Ancient Civilizations (2007) and was a senior editor of the Oxford Encyclopedia of Food and Drink in America (2004); she has had articles published in The Oxford Symposium on Food and Cookery, Gastronomica, and other journals and encyclopedia. She has acted as an advisor for historical dining to The Italian Cultural Foundation of America, Sotheby’s Institute of Art, and The Merchant’s House Museum, and conducts food history tours in New York for Context Travel. Since 2003, she has been the chairperson of the Culinary Historians of New York.

Introduction to Recipe Testing and Development
Sarah Copeland
Tuesday, October 20, 6:30-9:30 PM
$90 • 1 session

This class will give you a head start into the world of recipe testing and development. Sarah Copeland, culinary expert and professional recipe developer, will coach you through hands-on recipe testing experiments and discuss solutions to yield better results. You will talk about the do's and don'ts of recipe testing, how to conduct a tasting, how to think critically about recipe evolution and how to document and report your results in a professional manner through written critiques and photography. Once you’ve mastered recipe testing, it’s time to take it to the next level. Regardless of where your inspiration comes from, developing a food concept and nurturing it through publication involves polished skills. By the end of this session, you’ll be introduced to all the components of taking a recipe from concept to publication, gaining seasoned recipe developing tips along the way.

Sarah Copeland, an ICE alumna, is a professional recipe developer at the Food Network, where she develops recipes for the Food Network Magazine, foodnetwork.com, and collaborated on the book How to Boil Water. Along the way, she has developed or tested recipes for Redbook, O, the Oprah Magazine, Everyday with Rachael Ray, American Express Custom Publishing, and The Joy of Cooking.

Recipe Research and Development
Sarah Copeland
Thursday, October 22, 6:30-10 PM
$100 • 1 session

Once you've mastered the discipline and skills required to become a trusted recipe tester, you may be itching to put some of your own ideas on paper? It’s time to get a little creative in the kitchen, and hone in on the skills that it takes to nurture a recipe from idea to print. Culinary expert and seasoned recipe developer Sarah Copeland will coach you through all the steps and skills to take a recipe from concept to publication. You'll start with individual recipe developing assignments and then you’ll work through concepts such as how to understand your audience and how to properly research your idea. Next, you’ll test out your original ideas on paper, then in the kitchen with hands-on recipe developing before presenting your results in a traditional tasting panel. Along the way you'll gain the tangible skills and confidence to help you communicate your culinary concepts to editors and audiences in a polished way that reflects your individual style!

Note that Introduction to Recipe Testing and Development, or two years of recipe testing experience, is a recommended pre-requisite.

Sarah Copeland, an ICE alumna, is a professional recipe developer at the Food Network, where she develops recipes for the Food Network Magazine, foodnetwork.com, and collaborated on the book How to Boil Water. Along the way, she has developed or tested recipes for Redbook, O, the Oprah Magazine, Everyday with Rachael Ray, American Express Custom Publishing, and The Joy of Cooking.

Making Money as a Freelance Food Writer
Andrew Schloss and David Joachim
Wednesday, March 17, 6:30-9:30 PM
$80 • 1 session

One of the greatest challenges faced by independent creative culinary professionals is seeing themselves as entrepreneurial business people. This workshop appeals to freelancers who write for all types of media (from print to radio) and all culinary entrepreneurs at the essential nuts and bolts level. You will learn to:

• evaluate and organize your career
• understand and employ basic business practices
• establish and maintain clients
• translate value into earnings
• develop and launch saleable ideas
• analyze your emotional relationship to money
• assess the market for your product (including food products and cookbooks)
• diversify your services for changing markets
• plan for ebbs and flows in the economy

The workshop is presented by Andrew Schloss and David Joachim, successful cookbook authors, food writers, spokespeople, teachers, and recipe and product developers. Cumulatively, they are the authors of more than 40 cookbooks, both alone and in collaboration, and have run successful freelance food media businesses for the last 25 years. Their latest collaboration is The Science of Good Food (Robert Rose, 2008), which won the 2009 Reference Book Award of the International Association of Culinary Professionals. Schloss is the author of 14 published cookbooks, including Fifty Ways to Cook Most Everything (a main selection for Book of the Month Home Style Club), Homemade in a Hurry, and The Art of The Slow Cooker. He is currently president of Culinary Generations, Inc, a product development company, creating food products for major food manufacturers, and teaches cooking and food writing classes across the country. Joachim has authored, edited or collaborated on more than 30 cookbooks, including the IACP award-winning The Food Substitutions Bible and the New York Times bestsellers A Man A Can A Grill and Mastering the Grill, also co-authored with Schloss. His “A Man, A Can…” series of books has sold more than 1 million copies.

A Spirited Discussion: Writing About Spirits and Cocktails
Kara Newman
Monday, June 8, 7-9 PM
or Wednesday, April 14, 7-9 PM
$75 • 1 session

Do you enjoy reading cocktail menus more than novels? Whether you are an established writer looking to expand your repertoire (and revenue streams) or a cocktail enthusiast yearning to break in, this seminar will show you how to expand your career by mastering cocktail and spirits writing---an exciting and relatively untapped niche within the world of food writing. Learn how to spot trends and develop story ideas; develop a booze vocabulary (yes, you'll need one!); cultivate mixologists, distillers and other expert sources; explore different types of spirits writing; and find markets to sell your work. Cheers!

Kara Newman has written about food, wine and spirits for publications including Wine Enthusiast, the New York Times, the San Francisco Chronicle, Gourmet, and Saveur. She's also the sprits columnist for Chile Pepper Magazine, and author of Spice and Ice: 70 Tongue-Tingling Cocktails (Chronicle Books, Fall 2009).

Food Writing 101
David Leite
Tuesdays, June 16-August 4, 7-9:30 PM
or Tuesdays, March 16-May 4, 7-9:30 PM
$560 • 8 sessions

Settle in with food writer, author, and Web site publisher David Leite for an intensive eight-week exploration of food writing. In this course, you’ll learn the secret to finding great ideas and how to turn those ideas into irresistible query letters editors will love. Along the way you’ll be introduced to the different types of food articles and learn how to fine tune those articles for newspapers, magazines, and the Internet. And if you’ve ever wondered how the industry works, that’s covered, too. Learn about the care and feeding of editors, dealing with tough contracts, understanding your rights, and building an impressive portfolio of clips. David Leite is a three-time James Beard Award-winning writer and Web site publisher. He currently writes for the New York Times and Martha Stewart Living, and his work has appeared in Gourmet, Bon Appétit, Food & Wine, Saveur, and Food Arts, among others. His site, Leite’s Culinaria (leitesculinaria.com), has been one of the Internet’s most popular and lauded sites for almost a decade. His book, The New Portuguese Table: Exciting Flavors from Europe’s Western Coast, will be published in 2009 by Clarkson Potter. NOTE: Please bring a copy of your favorite food publication to class.

Food Essay Writing
David Leite
Wednesday, June 24, 7-9:30 PM
or Wednesday, February 17, 7-9:30 PM
$75 ª 1 session

Ever wonder what goes into those funny, poignant, snarky, pithy food essays popping up everywhere? Well, now get an insider’s look at the whole process with food writer, essayist, and author David Leite. In this one-night class, learn exactly what is a essay--and why a rant doesn’t qualify--what are the different forms of essays, and what writers are trying to accomplish by writing these beautifully crafted pieces. Also learn how and to whom to pitch an essay. David Leite is a three-time James Beard Award-winning writer and Web site publisher. His essays have appeared eight times in the Best Food Writing series. He currently writes for the New York Times and Martha Stewart Living, and his work has appeared in Gourmet, Bon Appétit, Food & Wine, Saveur, and Food Arts, among others. His site, Leite’s Culinaria (leitesculinaria.com), has been one of the Internet’s most popular and lauded sites for almost a decade. His book, The New Portuguese Table: Exciting Flavors from Europe’s Western Coast, will be published in August 2009 by Clarkson Potter.

Skillet Storytelling: American Food Stories
Allison Fishman
Wednesday, July 8, 7-9:30 PM
or Wednesday, December 2, 7-9:30 PM
$75 • 1 session

Enjoy this delightful evening of storytelling with food writer, educator, and TV host Allison Fishman. Skillet Storytelling will feature stories by celebrated American food writers, including: Jeffrey Steingarten, Erin Ergenbright, Calvin Trillin, Holly Hughes, Amanda Hesser, Laura Shapiro, Ruth Reichl, and MFK Fisher. Sit back, close your eyes, and let the words take you to a table at Le Cirque in 1993, the thoughts of a woman dining alone, and a dinner party in a tiny Greenwich Village apartment. Participants will be provided with a packet of stories read during class. Allison Fishman, an ICE alumna, is a co-host of Lifetime's Cook Yourself Thin, and owns The Wooden Spoon, a cooking school in New York. She worked as a recipe developer and food stylist for Martha Stewart and Food Network. Her writing and recipes have appeared in Glamour, Real Simple, Cooking Light, and as a weekly column on MainStreet.com.

How to Be a Food Writer
Marge Perry
Wed-Thu, July 22-23, 7-9 PM
or Wed-Thu, February 24-25, 7-9 PM
$135 • 2 sessions

Do you want to write about food for magazines and newspapers, or do you dream of writing a cookbook? This class will help you understand what food writing is all about---and will help you prepare to enter the business. You will learn how to turn your ideas into pitches that sell, participate in writing exercises that help refine your skills, learn what the various types of food writing are and which is the best fit for you, and learn to match your specific interests to the right publishing outlets. Marge Perry writes a syndicated column for Newsday, is a contributing editor for Cooking Light and Health, and the nutrition columnist for Better Homes & Garden, and writes for Self, the New York Times, and many other publications. She reviews restaurants, has contributed to over 20 cookbooks (as well as written her own), and makes frequent television appearances.

Wine Writing for Fame, Fortune, and… Free Wine
Lettie Teague
Wednesday, September 16, 7-9 PM
or Monday, February 22, 7-9 PM
$75 • 1 session

There are many types of wine writing. The simplest form is the tasting note - the paragraph or two that describes the character of a wine; there is wine criticism, which is essentially the tasting note supplemented by a numerical score. And finally, there is the narrative form- wine writing that may be a profile of a producer or region or perhaps tackle a controversial topic (i.e., whether or not the classification system of Bordeaux should be abolished). We will discuss the various kinds of wine writing (good and bad examples of each will be supplied) and each student will be asked one paragraph of each type.

Lettie Teague writes the monthly wine column Wine Matters for Food & Wine, of which she is the former executive wine editor. She is the author of Educating Peter: How Anybody Can Become an (Almost) Instant Wine Expert (Scribner, 2007) and the illustrator of Fear of Wine: An Introductory Guide to the Grape (Bantam, 1995).

Breaking Into New York City Food Journalism
Gabriella Gershenson
Wednesday, October 14, 7-9 PM
$75 • 1 session

New York is one of the richest city's for food---and food journalism---in the world. While this makes it among the most competitive environments for a food writer, it also makes it one of the most rewarding. This seminar will focus on the absolute essentials of what you need to know to gain traction in food journalism in New York City: How to pinpoint the publications that take freelance submissions; finding and developing story ideas that will make editors take notice; the etiquette of pitching; and more. A significant portion of the class will also be dedicated to the importance of the internet and blogs as outlets for new talent.

Gabriella Gershenson got her start in New York City food writing at the New York Press, where she wrote a weekly column and was the restaurant critic for nearly three years. In 2006, she was hired by Time Out New York, where she now edits the Eat Out section both online and in print, as well as the magazine's restaurant-and-bar blog, The Feed. Gershenson's food writing has also been published in the Boston Globe, New York Times, Edible Manhattan and Edible Brooklyn, and Paper, among others.

Restaurant Reviewing
Andrea Strong
Mondays, November 9-16, 7-9:30 PM
or Mondays, April 12-19, 7-9:30 PM
$135 • 2 sessions

Have you ever wanted to write restaurant reviews? If the answer is yes, then learn the art of the restaurant critique from Andrea Strong, veteran food writer and creator and author of The Strong Buzz, where her reviews appear each week. You’ll learn how to judge a dish, how to describe food (without using the word delicious), and what elements need to be in a review. You’ll also discuss the ethics of comps and the issue of anonymity. This is a practical class—you’ll write and workshop a review and you’ll leave with a set of tools to rely on going forward in your writing career. Andrea Strong’s writing appears weekly in the New York Post, and on Bloomberg. She writes for New York Magazine, Time Out New York, Real Simple, Travel & Leisure, Paper, Food & Wine, and Gourmet. She is also the co-author of Sparks in the Kitchen, with Katy Sparks (Knopf, 2006).

Travel Writing with a Culinary Focus
Sofia Perez
Monday, December 7, 7-9:30 PM
or March 23, 7-9:30 PM
$75 • 1 session

Do you dream of traveling the world in search of great food and wine stories? Saveur Editor-at-Large Sofia Perez will explain the ins and outs of culinary travel writing for food and travel publications, including identifying stories and researching your ideas before you leave home, preparing for your trip and setting up interviews and logistics, reporting the story and working with a photographer on location, cooking with story subjects and transcribing their recipes, maximizing the number of assignments you get for every trip, figuring out which publications and editors to contact for each idea, and crafting the actual story pitch.

In addition to writing and editing for Saveur, Sofia Perez’s writing has appeared in Gourmet, the New York Times, Food Arts, Concierge.com, Epicurious.com, Latina, and other publications. She has also worked as a research editor for Gourmet, and as an associate producer for NBC’s Today Show. In 2006, she received the Premios EVA International Women in Gastronomy Award, in the journalist/communicator category, in Pamplona, Spain.

New York City Food Journalism Workshop
Gabriella Gershenson
Wednesdays, January 13-27, 7-9 PM
$205 • 3 sessions

It's a cliché because it's true: If you can make it in food journalism in New York City, you can make it anywhere. This class will introduce you to the core skills that you will need in order to gain traction in the world of food journalism in the New York market. Specific lessons will include learning how to identify opportunities. Students will be asked to bring in their favorite sources of food journalism, and will be trained how to spot: Which publications take freelancers? Which articles are open to non-staff contributions? Participants will also learn how to mold their ideas to fit the specific needs of specific magazines, newspapers and blogs. One class will be dedicated to the craft of pitch writing: Learning how to develop an idea, and how to best present it to an editor. It's a skill that can be applied to journalism in any beat, but it is one that is vital to getting an assignment. Students will be asked to write a pitch, and will receive feedback on what it takes to make it work. As an editor who straddles the online and print world, Gabriella Gershenson will impart the importance of utilizing both media in building a food writing career. Apart from getting articles assigned in print and online, Gershenson will advise students on how to best create a professional niche for themselves in the blogosphere, identifying the blog posts that can potentially garner attention, and what that could mean for one's writing career.

Gabriella Gershenson got her start in New York City food writing at the New York Press, where she wrote a weekly column and was the restaurant critic for nearly three years. In 2006, she was hired by Time Out New York, where she now edits the Eat Out section both online and in print, as well as the magazine's restaurant-and-bar blog, The Feed. Gershenson's food writing has also been published in the Boston Globe, New York Times, Edible Manhattan and Edible Brooklyn, and Paper, among others.

How to Get an Agent
Lisa Ekus-Saffer
Saturday, June 6, 2-4:30 PM
or Wednesday, September 30, 7-9:30 PM
$75 • 1 session

Many publishing houses make it clear that they will not accept manuscripts or proposals without agent representation. As a result, approximately 80 percent of the books published today are brought to an editor’s attention through an agent. But how do you get an agent, and then work with him or her in perfect harmony to sell your projects? This class answers such questions as: How does one find an agent? What is the value of an agent? How does an agent get paid? What does the agent expect of the author? The session will also cover the future of the publishing market and concludes with a brief Q&A. You will learn to

• Identify the responsibilities of literary agent and author
• Explore the publishing process
• Discuss the importance of platform to prospective publishers
• Learn the proper format of a cookbook proposal
• Define key financial terms, such as advance and royalties
• Learn how to find and approach an agent

Lisa Ekus-Saffer is the founder and president of The Lisa Ekus Group, LLC, a full-service public relations firm and literary agency in Hatfield, Massachusetts. Lisa offers more than 25 years of experience representing a diversified selection of cookbooks, restaurants, food personalities, and food products to the media. She has media trained a number of celebrated chefs---including Emeril Lagasse, Charlie Trotter, Marcel Desaulniers, and Padma Lakshmi---and currently represents more than 80 talented authors worldwide, such as Anne Willan, Elizabeth Andoh, Dave Joachim, Virginia Willis, and Diane Morgan.

Have a terrific idea for a cookbook but are confounded by how to go about it? You’re not alone. Even experienced writers can feel flummoxed when facing the blank page. Join David Leite, author of The New Portuguese Table: Exciting Flavors from Europe’s Western Coast (Clarkson Potter, 2009), for this info-packed seminar. During the evening, learn what goes into writing a cookbook—generating a great idea, writing (and rewriting) a proposal, contract and advances, who pays for what, how to organize yourself, writing recipes and any narrative elements, recipe testing, photography, being edited, copyediting, proofs, dummies, promotion, publicity, and much more. David Leite is a three-time James Beard Award-winning writer and Web site publisher. He currently writes for the New York Times and Martha Stewart Living, and his work has appeared in Gourmet, Bon Appétit, Food & Wine, Saveur, and Food Arts, among others. His site, Leite's Culinaria (leitesculinaria.com), has been one of the Internet's most popular and lauded sites for almost a decade.

Get Yourself Published: How to Self-Publish Your Cookbook
Jamie Tiampo
Wednesday, December 9, 6:30-9:30 PM
$75 • 1 session

You've got the running narrative, the headnotes, and the recipes all typed out and meticulously edited in Microsoft Word. Now what? Learn the latest self-publishing technologies and roll your own cookbook! Find out the easiest, fastest way to publish your work in a real book, with gorgeous pictures, perfect binding, and a custom cover, at a surprisingly low cost. This class will provide a market survey of book-making services, show you how to layout your materials for printing, and manage the production workflow to create your own Print On Demand food book. Finally, you’ll explore distribution and marketing and learn how to obtain an ISBN number and how to sell your books online and through national booksellers.

Jamie Tiampo, an ICE alumnus and holder of a master’s degree in food studies from New York University, is the host of the eatTV.com video podcast, a professional food photographer, and a partner at dell’anima and L’Artusi restaurants. He has self-published two books, Autumn Eats and Adventures in Eating.

The Keys to Successful Media Appearances and Interviews
Lisa Ekus-Saffer
Saturday, June 6, 9 AM-1 PM
$100 • 1 session

Fear no more! This class will provide the skills you need to come out from behind the stove and face the media with confidence and enthusiasm. Nationally acclaimed media trainer Lisa Ekus-Saffer will offer specific guidelines for effective media appearances and demonstrations. Topics covered include: identifying and articulating message points; the “dos and don’ts” of interviews; selecting and breaking down recipes for television and event demonstrations; and giving effective sound bites on-air. Presentation will also include video segments from real TV cooking shows and a Q&A session. You will

• understand how to create and lead strong, interesting, mutually-beneficial segments for television, radio, and print
• learn how to prepare for your appearances, interviews, and demonstrations
• gain many practical tips and ideas for improving responses to questions during interviews and appearances
• develop a game plan for addressing individual weaknesses and anxieties.

Lisa Ekus-Saffer is the founder and president of The Lisa Ekus Group, LLC, a full-service public relations firm and literary agency in Hatfield, Massachusetts. Lisa offers more than 25 years of experience representing a diversified selection of cookbooks, restaurants, food personalities, and food products to the media. She has trained a number of celebrated chefs and authors, including Emeril Lagasse, Barbara Lynch, Charlie Trotter, and Marcel Desaulniers.

An Insider's Guide to Food Blogging
Andrea Strong
Monday, October 5, 7-9:30 PM
or Monday, March 8, 7-9:30 PM
$75 • 1 session

Join Andrea Strong, food writer and author of the city’s insider restaurant blog, The Strong Buzz (www.thestrongbuzz.com), as she teaches you how to (and why) start a food blog. You’ll learn how to establish your own voice and how to decide what your blog should cover, as well as the practical ins and outs of food writing: how to find information through research and interviews, and the art of food writing and reviewing in general. Harvey Kreiswirth, who runs Big City Partners, a website development strategy and consulting business, will also be on hand to answer questions about the technical side of blogging—building, designing, and developing your website. Ample time will be set aside to answer your questions and help develop and workshop your own food blog ideas. In addition to the Strong Buzz, Andrea Strong’s writing appears weekly in the New York Post, and on Bloomberg. She writes for New York Magazine, Time Out New York, Real Simple, Travel & Leisure, Paper, Food & Wine, and Gourmet. She is also the co-author of Sparks in the Kitchen, with Katy Sparks (Knopf, 2006).

Writing for the Web
David Leite
Wednesday, April 21, 7-9:30 PM
$75 • 1 session

You sit down at your computer, hands poised above the keys, and start to type. But wait. You’re writing for the Web now, and the rules are different. The Internet has changed everything. Not the tools of good writing---those will always prevail---but structure, length, tone, mood, content. All different. In this one-night class learn the distinctions between writing for Web sites and for a personal blog, how to attract online editors, getting noticed without getting obnoxious, and, most important---how to make money at it all.

David Leite is a three-time James Beard Award-winning writer and Web publisher. His site, Leite’s Culinaria (leitesculinaria.com), has been one of the Internet’s most popular and lauded sites for almost a decade. He currently writes for the New York Times, Martha Stewart Living and is the resident food geek at themorningnews.org. His work has also appeared on epicurious.com, sallysplace.com, and several other Web sites. His book, The New Portuguese Table: Exciting Flavors from Europe’s Western Coast, will be published in August 2009 by Clarkson Potter.

A Career in Food Styling and Food Media
Allison Fishman
Monday, June 22, 7-9:30 PM
or Wednesday, September 23, 7-9:30 PM
$75 • 1 session

You've worked hard to learn how to cook beautiful food, but sometimes it seems as though landing that first job in food media is the real challenge! Allison Fishman has worked in front of and behind the camera developing recipes, styling, and writing about food. She will help you navigate the world of food media, including: getting your foot in the door, creating a work/life balance, finding a full-time job (or consistent freelance work), and negotiating compensation. After this class, you'll have a map for moving toward a position on a television or print shoot. Fishman, an ICE alumna, is a co-host of Lifetime's Cook Yourself Thin, and owns The Wooden Spoon, a cooking school in New York. She worked as a recipe developer and food stylist for Martha Stewart and Food Network. Her writing and recipes have appeared in Glamour, Real Simple, Cooking Light and as a weekly column for MainStreet.com.

Will Shoot for Food: How to Create Your Own Online Food Videos
Jamie Tiampo and Iri Greco
Sat-Sun, July 25-26, 10 AM-4 PM
$335 • 2 sessions

Do you have an original idea for the next great cooking show... but don’t know how to bring it to life? Ever wondered how you could get started? Jamie Tiampo, host of eatTV.com, and producer Iri Greco, of Panforte Productions, will guide you through the key steps to produce your own food video series and distribute it online. This exciting hands-on class will cover basic on-camera techniques, scripting and budgeting video segments, food and set styling concepts, and post-production strategies. During this intensive two-day class, you will have the opportunity to present your own show concept, refine it, and perform your scripted demos in front of a live camera. This pair of experts will lead you through the video production process from idea through execution. Working in small groups, you will experience the major roles in realizing an online video production, including basic camera, sound, lighting, and styling know-how. You will leave the class with a keen understanding of what it takes to create and promote your own food show. Come prepared with a great idea, ready to get your hands dirty!

Jamie Tiampo is a professional food communicator utilizing video, photography, and restaurants as his media. He is the host / producer of eatTV.com, the founder of seefood media LLC, a full service food photography and video production studio, and an active partner at dell’anima and L’Artusi restaurants in New York. He is the incoming chair of the International Association of Culinary Professionals (IACP) food photographers and stylists section. Iri Greco is the founder of Panforte Productions, an independent visual media company specializing in life-style content, video production, and consulting services for television and new media since 2006. Her television work has appeared on ABC, CBS, Fine Living, Food Network, Fox, NBC, and PBS. Her broadband video work has been featured on foodnetwork.com and Delish.com. She has worked alongside Bobby Flay, Mario Batali, Lidia Bastianich, and has appeared on-camera in "Throwdown." Current Panforte Productions projects include a social media web series, two television pilots, and a feature length documentary.

Food Television: A Behind-the-Scene Look
Alan Madison
Tuesday, July 28, 7-9:30 PM
$75 • 1 session

So you want to shoot food? Style? Know what it takes to be a TV chef? Or have an idea for a cooking show? Producer/Director Alan Madison has worked on hundreds of food shows with dozens of chefs across the country. In this class, he will give you an overview of his work in TV food shows. For the past 10 years, Alan Madison has traveled around the country and world producing and directing various food shows. He has worked with Emeril Lagasse, Rachael Ray, Rocco DiSpirito, Jacques Torres, Sara Moulton, Rick Bayless, and Charlie Trotter. He most recently directed 30 shows for “Emeril Green,” a daily cooking show for Planet Green starring Lagasse.

Food Styling and Photography Workshop
James Peterson and Jamie Tiampo
Fri-Sun, November 6-9, 9 AM-3 PM
or Fri-Sun, February 19-21, 9 AM-3 PM
$485 • 3 sessions

Learn how to photograph and style food for the camera from veteran food photographers James Peterson and Jamie Tiampo, together with food stylist Laurie Knoop. In this innovative hands-on class, you will have an opportunity to style (and, if you bring your own camera, shoot) your own dishes and have them photographed by a professional photographer. This is an excellent chance to see what your food looks like in print! You'll learn all the basics of modern digital photography, including how to manipulate shutter speed and aperture for best results. You will also learn how to work with and manipulate natural light to create your own signature look. Digital prints will be made in class to compare and review composition, lighting, and styling. Some props will be provided—you’re welcome to bring your own—and a number of classic and innovative styles will be explored and compared. This class is an invaluable introduction for aspiring food photographers and stylists to start building a portfolio.

After working as a chef and culinary instructor, James 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 his latest opus, Cooking.

Jamie Tiampo is a professional food communicator utilizing video, photography, and restaurants as his media. He is the host / producer of eatTV.com, the founder of seefood media LLC, a full-service food photography and video production studio, and an active partner at dell’anima and L’Artusi restaurants in New York. He is the incoming chair of the International Association of Culinary Professionals (IACP) food photographers and stylists section.

Start Your Own Food Blog 

Brooke Parkhurst
Monday, March 1, 7-9 PM
$75 • 1 session

Brooke Parkhurst, author of Belle in the Big Apple (Scribner, 2008, and the blog of the same name), currently writes the daily online column Full Plate for the New York Daily News, which chronicles her Carrie Bradshaw-cum-June Cleaver exploits as a writer, cook and new mother. She and her husband are currently at work on their first cookbook, Just Married… and Cooking (Scribner, 2011), a cooking, lifestyle and entertaining guide for the kitchen-challenged and newly hitched.

DIY PR for Restaurants and Food/Beverage Businesses
Magdalena Spirydowicz
Monday, June 15, 7-9 PM
or Tuesday, February 9, 7-9 PM
$75 • 1 session

No PR budget? No problem. This class will explain what PR is, how it works---and how you can do it yourself, whether you have a restaurant, bar, bakery, catering company or product to promote. Magdalena Spirydowicz, founder of hospitality PR company MST Creative Group, will guide you through the basic principles of PR and working with the media. You’ll follow the process from creating the strategy to targeting the right media to pitching and placing items successfully in variety of media outlets. You’ll learn about the different types of media, lead times, trends, seasonal coverage and what makes news, as well as how to avoid common mistakes. You will find out about resources that will help you build media lists and learn more about winning PR tactics, and be able to ask specific questions about your project during a Q&A session. Whether doing your own PR or understanding how to work with a PR professional, you will have a good base to promote your projects or products to the media.

Magdalena Spirydowicz takes great pleasure in working closely with chefs, restaurateurs, winemakers, and food and beverage companies to build their businesses. She is president and founder of MST Creative Group, a company specializing in public relations and marketing for the hospitality industry, as well as event management. She has represented a wide range of clients, from small neighborhood restaurants and chocolatiers to celebrity chefs and Food Network personalities, including Anne Burrell, Centro Vinoteca, Gusto, Tocqueville, 15 East, WineSmith Wines, em Chocolatier and the Joy of Sake.

So You Want to Be a Publicist?
Jennifer Baum
Wednesday, August 5, 7-9:30 PM
or Tuesday, December 1, 7-9:30 PM
$75 • 1 session

Ever wonder how those restaurants make it into magazines, on television, or on the radio? Join Jennifer Baum, founder of Bullfrog & Baum, as she reveals the secrets of hospitality public relations in an information-filled session. She will take you along on the journey from opening to review; from launch to success; to quantifying your results as she teaches you the basics of hospitality public relations. You’ll learn the abc’s of press releases; secrets to successful events; how to make news when there isn’t any and many more pr basics. This informative session will end with an opportunity for you to ask questions about your own projects and career. Jennifer Baum has been in the restaurant industry since 1989. She founded Bullfrog & Baum in 2000 and has grown the firm into a nationally recognized, bi-coastal agency. She is a graduate of Union College and earned her MBA at New York University. Baum has been featured and/or quoted in the New York Times, New York Post, PR Week, Restaurant Insider, WOR Radio, and CNBC. Bullfrog & Baum's client list includes Mesa Grill, BLT Restaurant Group, Aquavit, Starr Restaurants, Il Laboratorio del Gelato, L20, Citizen Cake, and Staub Cookware.

PR for New Media
Magdalena Spirydowicz
Tuesday, November 17, 7-9 PM
or Wednesday, March 24, 7-9 PM
$75 ª 1 session

The Internet has influenced and changed all media, from print to broadcast. It has also created new forms of exposure, such as blogs and message boards, written by professionals and amateurs. Both friend and potential foe, the medium can be a source of great promotion---but also frustration, due to rampant misinformation, gossip, and controversy that drive some blogs. In this class, you will learn to take advantage of the PR and marketing opportunities the Internet presents and how to avoid pitfalls from Magdalena Spirydowicz, founder of hospitality PR and marketing firm MST Creative Group. You will explore how food/beverage businesses and personalities can use these new avenues to quickly get the message out, how to speak directly to your audience, and how to manage the feedback on what you do. You’ll learn how to handle and minimize misinformation, as well as utilize social media. Whether online outlets of traditional media, brand new media, user-created content, or social media, you should understand the nature of the beast and what works best. In a medium that thrives on speed and a constant diet of content, you’ll learn how to utilize images, photos, and videos that are essential to getting coverage. A Q&A session will follow.

Magdalena Spirydowicz takes great pleasure in working closely with chefs, restaurateurs, winemakers and food and beverage companies to build their businesses. She is president and founder of MST Creative Group, which specializes in public relations and marketing for the hospitality industry, as well as event management. She has represented a wide range of clients from small neighborhood restaurants to chocolatiers to celebrity chefs and Food Network personalities, including Anne Burrell, Centro Vinoteca, Gusto, Tocqueville, 15 East, WineSmith Wines, em Chocolatier and the Joy of Sake.

BOOKMARK OUR WEBSITE, ICECULINARY.COM/MEDIA, FOR INFORMATION ON UPCOMING SPECIAL EVENTS WITH FOOD MEDIA LUMINARIES.