PrintA Glimpse Into Alan Richman's Food Writing Class at FCI
Alan Richman wants you to know his thoughts on writing and how they extend to all kinds of journalism, not just in the food industry. He doesn't want writing to be exhausting, hates throw away "quick bite" type entries, knows when he's reading an article written by a woman, and has plenty of anecdotes to share about his wine critic ex-wife. One half hour with him, and you know all this. Imagine six sessions in The Craft of Food Writing at the French Culinary Institute—fifteen hours—you're practically old college buddies.
Richman leads this six week class—which starts up again in March (check the website closer to the end of 2008)—complete with visits from other New York media insiders. The evening I stopped by, we were joined by Gabriella Gershenson of Time Out New York, who gave her spin on pitching to editors.
The two hours of class each week are not boring lectures or a rant to 30 students on the sad economics of food writing. Weekly curriculum includes potential careers, food features, meal critiques, reviews, and the elements of reporting. This evening's session included ripping apart and praising various food glossies. Richman (and many students) expressed anger with some of the more popular food magazines these days—the ones that are choppy, edited to death, filled with lists of where to eat but not why, and written by unlikeable personalities you and I would never want to eat a meal with.
If you're interested in this course, consider it does not seem to be paced for the beginner journalist. Writers interested in the food industry or food bloggers who are ready to start pitching stories to editors would be in educational heaven. Tuition could be a deterrent at $1050—so if you've got someone willing to fork up the bills, don't pass it up. However, Richman does provide personalized feedback on writing assignments, which you would never get outside of the classroom, unless you are married to a food writer or related by blood. Consider it worth the price if it lands you published pieces after a few months.
More info and listings of other classes in FCI's Amateur, Advanced Studies, and Career Divisions can be found here.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
5 Comments:
I took this class several years ago (when tuition for it was less than half what it is now...) and loved it. Richman was great. He serves up a hearty helping of reality and great direction.
Tara Mataraza Desmond at 1:06PM on 11/17/08
I think Alan Richman is an exceptional food writer and one of the few who make me lol. He also is not a "cooker" , as he describes it, but an "eater" when asked how he could review food without knowing how to prepare it.
Which would lead me to another subject: Must a great restaurant/food reviewer also be a great cook? Frank Bruni doesn't think so either.
bessfour at 4:00PM on 11/17/08
i'm more interested in who all took it, and seeing how they improved after the class.
saw that the Beef Aficionado, who writes for SE: AHT, took the class, but he was already damn good.
for $1k, i wanna know if it'll help food bloggers everywhere. There's more than just the "experienced journalist" and the ones ready to "pitch stories to editors." Most of us are in between...
foodinmouth at 4:41PM on 11/17/08
@foodinmouth: I'm also interested to hear more testimonials from those that have taken the class and have success stories—so if any of you are out there, please spill. most of us would love to know in what way this class has helped your writing.
looking forward to hearing Nick's overview. the class just ended last week, but looks like there's plenty of alumni. I'll try to dig up old students and report back.
Allison Hemler at 4:54PM on 11/17/08
French culinary cooking classes are comprises of food writing classes then hand-on training classes with maintaining low strength in class, so that every budding chef learn effectively in a good supervision. French Cuisines is an art of cooking that came from France. French cooking covers a wide range of olives and sea food with butter and roasted seasoned food. There are different techniques involved in French cooking that are usually complex. The basic cooking methodology consists of good cooking skills keeping in mind the particulars of ingredients. French cuisines are among those cuisines that have become national as well as regional and aspiring chefs learn to cook these cuisines in cooking schools. They also learn other culinary art techniques. http://www.culinaryschoolsprograms.com/cuisines/French--Culinary-Schools/index.html
nitsnitz at 3:48AM on 06/05/09