Want to Write About Food? Next Introduction to Food Writing Course Starts Soon
Do you love food? Yeah, us too. That’s why we offer an e-course called Introduction to Food Writing, taught by the fabulous Monica Bhide; the next session starts on Monday, July 5. There’s no more space in the Gold version (with e-mail and phone support), but Premium and Basic are still open.
Monica is the author of several cookbooks including Modern Spice. She’s also written on food for such publications as The New York Times, The Washington Post, Chicago Tribune, Christian Science Monitor, Bon Appetit, Town and Country Travel, Food and Wine, Cooking Light, Coastal Living, Health, and Better Nutrition.
Here’s what previous students have to say about Monica’s class:
“Monica Bhide’s Food Writing class was just what I needed at this point in my freelance writing career. She takes a very practical and realistic approach to her lessons, emphasizing techniques that work, and provides positive supportive guidance. Monica takes a broad perspective on food writing, looking beyond recipes, reviews, and cookbooks to essays, and all writing that includes food. I highly recommend this course!”
—Colette Martin
“Monica’s Introduction to Food Writing is an incredibly beneficial course for anyone interested in pursuing work in this field. She is completely generous with her knowledge and experience of the ins and outs of the food writing world and what you can expect as you try to get published and move your way up to the niche area you desire for yourself. As a student, I felt as though she sincerely wanted me to learn and be successful in this field- a true mark of a wonderful teacher.”
—Yvonne Maffei, My Halal Kitchen
“Monica Bhide’s food writing course is pure joy. Her love for the subject and enthusiasm comes across in her meticulous course materials and generous feedback. Many internet courses skim the surface of the subject matter, but Bhide dives in straight and deep. Not only do her lessons cover the pros and cons of different food writing aspects, she includes targeted Q&As with food writing professionals and carefully crafted samples that drive the information home. While Bhide’s exercises require serious commits of time and thought, they aren’t just “busy work”. The assignments mirror real life scenarios or build practical skills you can put to immediate use. The highlight of the course is Bhide’s feedback. She gives unrestrained praise where earned and constructive, helpful suggestions to fill the gaps. I highly recommend taking this food writing course. My only complaint is it ended too soon.”
—Charmian Christie
During the six weeks of Monica’s food writing class I learned one invaluable tip related to creating recipes, developed my first essay related to food and sent it to an appropriate market, and created an idea for a cookbook. On top of that, Monica offered highly personalized attention throughout the course. I highly recommend this class – and working with Monica – to anyone who wants to learn about and/or expand their knowledge of food writing, its joys and its challenges.
—Lisa Waterman Gray
Want to write food essays, recipes, cookbooks, or food-related articles? Sign up for Introduction to Food Writing today. Monica’s Premium class always fills up, so don’t wait! [lf]
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Jun 28, 2010 Classes
