How to Be a Food Writer
Marge Perry
Tuesdays, April 10-17, 2012, 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, a columnist for myrecipes.com, and former columnist for Better Homes & Gardens and Prevention. She also blogs at asweetandsavorylife.com. Her work appears in Self, Parenting, 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.

How to Write a Recipe
Marge Perry
Tuesday, March 20, 2012, 6:30-9:30 PM

$75 • 1 session

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, a columnist for myrecipes.com, and former columnist for Better Homes & Gardens and Prevention. She also blogs at asweetandsavorylife.com. Her work appears in Self, Parenting, 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 Writing: An In-Depth Introduction and Workshop
Marge Perry
Wednesdays, January 25-February 15, 2012, 6:30-9:30 PM
or Wednesdays, May 16-June 6, 2012, 6:30-9:30 PM

$250 • 4 sessions

To be a food writer, you need to do more than just write about food. You must transport, inform, and entice readers; take them on a journey of sights and sounds, smell, taste and touch; and sometimes, simply tell them “how to.” There are as many types of food writing as there are venues for it; to be a food writer means finding the right fit for you. Through a combination of lectures, discussions, and exercises, we’ll explore the types of writing and venues, how to break in to food writing and how to stay in. You will learn to refine your writing; how to make your topic and voice fit a publication--or find the right publication for your idea; how to craft a pitch letter; and what it takes to get that all-important second assignment. You will walk away from this class understanding how to turn your passion into words and your words into paid assignments.

Marge Perry writes a syndicated column for Newsday, is a contributing editor for Cooking Light and Health, a columnist for myrecipes.com, and former columnist for Better Homes & Gardens and Prevention. She also blogs at asweetandsavorylife.com. Her work appears in Self, Parenting, 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.

How to Pitch
Marge Perry
Tuesday, March 6, 2012, 6:30-9:30 PM

$75 • 1 session

It’s this simple: if you want to get published, you have to master the art of writing a great pitch. You can be the best food writer in the world, but if you can’t get an editor interested in your idea, it will languish. This class will teach you how to pitch the right idea to the right venue; how to make your pitch get noticed (and what not to do); the important elements of a good pitch, and how to follow through.

Writing and Selling a Cookbook Proposal
Andrew Friedman
Monday, March 12, 2012, 6:30-8:30 PM

$75 • 1 session

Whether you’re a self-financed blogger or a Food Network superstar, if you want to write a cookbook, the first step is creating a winning proposal. Andrew Friedman—author or co-author of more than 20 food books—will explain how to craft a proposal, from honing and articulating a concept, to trumpeting it with an irresistible title, to making every word count in component parts such as your proposed table of contents, chapter summaries, and sample text. Friedman will also discuss the business of selling a proposal, touching on how to find and select an agent, assemble a project team (collaborator, recipe tester, photographer), and build your platform/prominence to the point that you can propose a book project with confidence.

Andrew Friedman has collaborated on more than 20 cookbooks and other projects with some of America’s finest and most well-known chefs, including Alfred Portale, Laurent Tourondel, Michelle Bernstein, Terrance Brennan, and former White House Chef Walter Scheib. He co-edited the popular anthology Don’t Try This at Home and is a two-time winner of the IACP Award for Best Chef or Restaurant Cookbook. Andrew is also an editor at large for TENNIS and the coauthor of American tennis star James Blake’s New York Times bestselling memoir Breaking Back. His most recent work includes his nonfiction book Knives at Dawn: America’s Quest for Culinary Glory at the Legendary Bocuse d’Or Competition, and forthcoming projects with acclaimed chefs Paul Liebrandt and Michael White.

Collaborator Confidential: An Insider's Guide to Writing with Chefs
Andrew Friedman
Tuesday, May 1, 2012, 6:30-8:30 PM

$75 • 1 session

The number of chefs and kitchen personalities who decide to pen cookbooks or memoirs has increased dramatically over the past several years. For food writers, collaborating with top chefs offers a variety of opportunities: a crucial first publishing credit, career-expanding access to our most talented and successful food visionaries, and—of course—an additional source of income at a time when the publishing industry is shrinking. Andrew Friedman—who has collaborated with many of the best chefs in the country, including Alfred Portale, Laurent Tourondel, Paul Liebrandt, and Michael White—will discuss how to become a chef’s trusted collaborator, and how to succeed in that role with tips on both the creative (e.g., how to hone a chef’s “voice” on the page) and practical (e.g. working with a chef’s team and within his or her challenging schedule) aspects of this unique and little understood pursuit.

Andrew Friedman has collaborated on more than 20 cookbooks and other projects with some of America’s finest and most well-known chefs, including Alfred Portale, Laurent Tourondel, Michelle Bernstein, Terrance Brennan, and former White House Chef Walter Scheib. He co-edited the popular anthology Don’t Try This at Home and is a two-time winner of the IACP Award for Best Chef or Restaurant Cookbook. Andrew is also an editor at large for TENNIS and the coauthor of American tennis star James Blake’s New York Times bestselling memoir Breaking Back. His most recent work includes his nonfiction book Knives at Dawn: America’s Quest for Culinary Glory at the Legendary Bocuse d’Or Competition, and forthcoming projects with acclaimed chefs Paul Liebrandt and Michael White.

Get Yourself Published: How to Self-Publish Your Cookbook
Jamie Tiampo
Wednesday, April 25, 2012 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 a professional food photographer, host of eatTV.com, and a partner at dell’anima and L'Artusi restaurants. He has photographed four nationally-published cookbooks, and recently shot Sara Moulton’s Everyday Family Dinners. As president of see|food media LLC, he operates a specialized food photography and video production studio in the Lower East Side. He is the chair of the Food Photographers and Stylists section of the International Association of Culinary Professionals.

Start Your Own Food Blog
Brooke Parkhurst
Wednesday, March 28, 2012 7-9 PM

$75 • 1 session

Conceptualize, develop, and run your own food blog! In this seminar, you’ll discover how to find your “foodie niche” and develop a unique voice. You’ll also learn how to promote and distinguish yourself in the overcrowded blogosphere and how to transform a hobby into a viable writing career. All blogging “ins” and “outs” will be covered: hiring a website designer, finding a server, providing fresh content for readers, uploading photos, and much more. You will also have the opportunity to workshop your ideas as a group.

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 released their first cookbook, Just Married… and Cooking in May 2011 (Scribner). The book is a cooking, lifestyle and entertaining guide for the kitchen-challenged and newly hitched.

Food Styling and Photography Workshop
James Peterson and Jamie Tiampo
Sat-Mon, February 18-20, 2012 9 AM-3 PM

$495 • 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 control natural light to create your own signature look. Digital prints will be made in-class to compare and review composition, lighting, 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. Bring your digital SLR—this class is an invaluable introduction for aspiring food photographers and stylists to start building a portfolio.

James Peterson focused his culinary pursuits on teaching and on writing cookbooks after working as a chef and culinary instructor. He is the author of thirteen 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, Cooking, and Baking (Ten Speed Press), which won the 2010 James Beard Baking and Dessert Award.

Jamie Tiampo, an ICE alumnus and holder of a master’s degree in food studies from New York University, is a professional food photographer, host of eatTV.com, and a partner at dell’anima and L'Artusi restaurants. He has photographed four nationally-published cookbooks, and recently shot Sara Moulton’s Everyday Family Dinners. As president of see|food media LLC, he operates a specialized food photography and video production studio in the Lower East Side. He is the chair of the Food Photographers and Stylists section of the International Association of Culinary Professionals.

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