COOKBOOK WRITING WORKSHOP (2).png
COOKBOOK WRITING WORKSHOP (2).png

The Cookbook Writing Workshop: Group Session

$0.00

Everything you wish someone had told you before you started writing your cookbook delivered in a focused, practical session designed for groups.

This workshop covers the full landscape of cookbook publishing: how to develop a concept that stands out in a crowded market, what goes into a proposal that actually gets agents' attention, the craft of recipe writing and headnote development, how the publishing industry works (and what most people get wrong about it), and how to build the platform publishers want to see before they make an offer.

It's drawn from nine published, James Beard nominated and IACP award winning cookbooks, three years as Executive Editor of Art Culinaire, professional kitchen experience at Michelin three-starred Jean-Georges and The Fat Duck, culinary school at The Institute of Culinary Education in Manhattan, an English degree from the University of Minnesota, and two decades navigating the food and publishing worlds.

Whether your group is a culinary school cohort, a food writing collective, a book club with authorial ambitions, or a corporate team retreat, the session is tailored to your group's level and goals.

Available virtually via video link or in-person by arrangement (and location). Ideal for culinary schools, food writing groups, publishing programs, corporate retreats, and private gatherings.

Everything you wish someone had told you before you started writing your cookbook delivered in a focused, practical session designed for groups.

This workshop covers the full landscape of cookbook publishing: how to develop a concept that stands out in a crowded market, what goes into a proposal that actually gets agents' attention, the craft of recipe writing and headnote development, how the publishing industry works (and what most people get wrong about it), and how to build the platform publishers want to see before they make an offer.

It's drawn from nine published, James Beard nominated and IACP award winning cookbooks, three years as Executive Editor of Art Culinaire, professional kitchen experience at Michelin three-starred Jean-Georges and The Fat Duck, culinary school at The Institute of Culinary Education in Manhattan, an English degree from the University of Minnesota, and two decades navigating the food and publishing worlds.

Whether your group is a culinary school cohort, a food writing collective, a book club with authorial ambitions, or a corporate team retreat, the session is tailored to your group's level and goals.

Available virtually via video link or in-person by arrangement (and location). Ideal for culinary schools, food writing groups, publishing programs, corporate retreats, and private gatherings.