Food Writing For Food Lovers

Whether you’re an aspiring or seasoned food writer/blogger, or somewhere in between, this workshop sounds like a great opportunity to hone your craft AND the perfect excuse for a weekend getaway to Seattle!


Blanching, braising, dredging and dicing: words that describe or terms that terrify?

dianne jacobFood writer and editor Dianne Jacob, author of “Will Write for Food,” knows how to navigate the fine line between precision (“sauté”) and dumbing down (“cook”). She’s coming to Seattle next month to share her insights at an all-day workshop entitled “Food Writing for Food Lovers.”

Attendees are expected to include foodies, bloggers, writers, and cookbook authors as well as aspiring columnists, freelancers, journalists , PR professionals, caterers and chefs looking to publish a cookbook or anyone who wants to learn more about the food writing world.

The event, sponsored by The Greek Gods Yogurt and Viv Agave Inulin, will be held at The Fairmont Olympic Hotel in downtown Seattle. The Fairmont’s executive chef, Gavin Stephenson, will prepare a midday meal for participants. The Fairmont Olympic is listed on the National Register of Historic Places (the only hotel in the four-state Pacific Northwest to receive this prestigious award) and is one of five elite hotels in the United States to make the AAA Five Diamond list for 25 or more consecutive years.

The limited-attendance event, presented by Keren Brown Media (KBM), will cost $120 which includes both class fees and lunch.

Dianne Jacob will conduct exercises with the students to improve writing and interviewing skills. She’ll discuss techniques to get a blog to stand out in a crowd, and divulge insider information about cookbook publishing, said Brown.

Jacob grew up in a Jewish home in Vancouver, B.C., where her mother cooked Iraqi-Jewish and Indian-Jewish foods, while her father encouraged her to become a writer. She attended journalism school in Canada and in California, and became a magazine editor and writer.

Self-employed for the past 14 years, she began teaching food-writing classes, and wrote “Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction, and More” in 2005. Now in its fourth printing, it won the Cordon d’Or International award for best literary food reference book.

Jacob regularly judges books for the James Beard Foundation and for the International Association of Culinary Professionals annual cookbook awards. Since June of last year, she has also been blogging at “Will Write for Food,”

The Fairmont Olympic Hotel in downtown Seattle will be offering a special room rate to Foodportunity attendees. Deluxe accommodations are available at a rate of $159.00 per night plus tax. Please contact Heather Fernandez at to secure a room at this preferred rate.

To workshop schedules is below. To register for Food Writing for Food Lovers, please go to

(The day will include breaks for networking.)

9:30 Registration Begins
9:45 Welcome & Introductions

10:00 Food Writing Basics
The types of food writing
How to edit your own work
The role of “voice”
Using simile and metaphor
Writing exercises

12:20 Lunch
by Georgian Room Executive Chef Gavin Stephenson

1:30 Interviewing
Exercise in pairs
Extracting the best details for your writing

2:15 Food Blogging
Engaging your reader
Getting and leaving comments
How to stand out in a crowd

3:45 Cookbooks
Recipe writing
The publishing business

4:45 Q&A

Foodportunity Expression presents
SATURDAY, MAY 22, 2010
9:30 a.m – 5 p.m.
Fairmont Olympic Hotel
411 University St., Seattle
$120 (Includes lunch and all fees)