Food Writing Courses
For the past eight years, Diane Morgan, cookbook author, freelance food writer, and cooking teacher, has taught a highly-focused, six-week food writing course in Portland which typically begins in early January and is structured as a once-a-week, evening class. This is a unique opportunity to learn the trade from an established culinary and literary professional.
While no six-week course is being offered for 2012, please send Diane an e-mail if you are interested in learning about future classes.
The course description listed below gives the details regarding this past year’s winter Food Writing Course. Classes typically sell out, so be sure to get on the first-to-know mailing list. Class size is limited to 16 students.
Here’s a sample registration form:
Download Registration form (Adobe PDF Format)
Course Description:
The Art of Food Writing with Diane Morgan is a course designed to take your thoughts, musings, insights, and experiences with food and translate them into marketable works for print. This course is for cooks, food aficionados, students, journalists and authors who would like to learn more about writing on food. Plus, you’ll get the “inside scoop” on how to submit a story proposal, how to navigate a contract, how to work with a ghostwriter and other industry tips.
The six-week course begins in January and is held each Thursday from 7:00 to 9:00 PM. Classes are held at Diane’s home, in the Eastmoreland section of Portland. Highlights of the course include a detailed examination of how to write a recipe, the process of creating a great story or book idea and the research skills involved in developing that idea, writing book proposals, pitching story ideas to newspapers and magazines, finding an agent, writing blogs and creating websites, and connecting to professional organizations. The class features guest speakers including:
Cookbook Author, Director of Food
Writing Course
The ins and outs of a career in food writing, recipe writing, introductory materials.
Author, Writing Coach and Former Editor at The Oregonian
A Freelance Career in Food Writing
A Writing Workshop for the Aspiring Writer.
Martha HolmbergFormer Editor, MIX and FOODday, The Oregonian
Writing for Public Relations, Newspapers, and Magazines.
Lisa Ekus-SafferFounder and owner of
The LISA EKUS GROUP,
Working with a Literary Agent, Building a Platform, Developing your Literary Talents.
William LeBlond
Cole DanehowerAuthor, Publisher and Editor-in-Chief of Northwest Palate Magazine
Writing for Magazines from a Publisher’s Perspective.
Recipe Writing Intensive
On occasion Diane offers a daylong workshop that focuses on the nitty-gritty details of recipe writing. The craft of recipe writing is really a technical skill that requires a lot of detailed focus and precision. Please contact Diane if you are interested in receiving information on future classes.
Course Description:
This unique course is designed to enlighten and demystify the art and technical side of recipe writing. Topics to be covered include basic rules of recipe writing, formatting techniques, concisely defining an ingredient list, tailoring a recipe according to a publication’s specifications, and designing recipes that include sub-recipes and multiple steps. In addition, the class will cover writing creative headnotes and recipe titles.
This course is for writers, chefs, culinary students, and hobbyists wanting to refine and strengthen their recipe writing skills. Novice recipe writers will also benefit greatly from this intensive course.
In the kitchen:
9:00-9:15am Introductory Material, Handouts, Coffee
9:15-10:00am
Level I: Recipe Demonstration and Basic Recipe Writing Skills
In the Classroom:
10:00-10:30 Independent Recipe Writing from Demonstrated Recipe
10:30–10:45am Break
In the Kitchen:
10:45-11:30am Level II: Recipe Demonstration and Sub-Recipe Skill Building
In the Classroom
11:30-12:15 Independent Recipe Writing from Demonstrated Recipe
12:15–12:45pm Lunch
12:40–1:45pm
Lecture and Detailed Discussion including Recipe Review, Formatting, Ingredient Lists, Step-by-Step Instructions, Sub-Recipes, etc.
In the Kitchen:
1:45-215:pm Level III: Recipe Demonstration and Review
2:15-2:45 Independent Recipe Writing
2:45-3:00pm Review and Wrap-Up
Recipe Writing Intensive Workshop with Diane Morgan
Date: Held on a Saturday
Time: 9:00am – 3:00pm
Where: TBD
Space may be reserved for this workshop by filling out and submitting the registration form along with full payment. Please mail to the address below. Space will not be confirmed until the payment is received. For additional information, please email diane@dianemorgancooks.com, or call Diane at (503) 775-3557.
Cooking Classes
This coming Fall, with the release of my newest book, Roots: The Definitive Compendium with more than 225 Savory and Sweet Recipes, I will have a busy schedule of classes and appearances. Check back to see an updated schedule for future classes and appearances.
Recommended Cooking Schools
In Portland, Oregon:
In Good Taste Cooking School
To register, call 503-248-2015,
visit, www.ingoodtastestore.com
In Eugene, Oregon:
Cook’s, Pots, and Tabletops
To register, call 541-338-4339,
or visit, www.cookspots.com
In Phoenix, Arizona:
Les Gourmettes Cooking School
To register, call 602-240-6767,
or e-mail barbara.fenzl@cox.net
In Texas: Central Market Cooking Schools
To register, call toll-free
1-866-299-7046, or visit www.centralmarket.com
In Westlake Village, California:
Let’s Get Cookin’ Cooking School
To register, call 818-991-3940 or visit, www.letsgetcookin.com
In Pittsburgh, Pennsylvania: The Crate Cooking School
To register, call 412-341-5700, or visit www.cratecook.com
In the San Francisco Bay Area:
Draeger’s Market Cooking Schools
To register, call 1-800-642-9463 x261, or visit www.draegerscookingschool.com
