December 20, 2011
A Food Writing Class
These days everybody wants to be a food writer. Colleges and universities offer food-writing courses. Culinary schools do too. But if you know someone who wants to start a food blog, write a cookbook or indulge in a food memoir, you’d be doing them a great favor if you enrolled them in one of Molly O’Neill’s virtual seminars.
Molly’s done it all – she was a reporter at the New York Times, a cookbook author, food memoirist and an internet pioneer in the food space. For these courses she’s drawn on both her experience and her connections, and she’s a born teacher.
(Full disclosure: I owe Molly bigtime. In 1993 she was at the New York Times, and I’m pretty sure that if she had wanted to become the restaurant critic, I never would have gotten the job.)
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