The Institute of Culinary Education Launches Center for Food Media
NEW YORK, 8 September 2008 - The Institute of Culinary Education is launching today the Center for Food Media at ICE (CFM), the latest among its professional development programs. From podcasting and blogging to cookbook writing and food history, this unique assortment of 25 classes covers all aspects of media as they pertain to the culinary world. Three special events with Food & Wine editor in chief Dana Cowin, author Michael Ruhlman, and Food Network Vice President of Culinary Production Susan Stockton are also scheduled for 2008-2009. A complete schedule is available at http://www.iceculinary.com/media.
Classes include food writing (for print and online, in one or multiple sessions), becoming a publicist, culinary travel writing, working with an agent, creating a TV show, food styling and photography, primers in food economics, pop culture, and experimental cuisine, doing research, restaurant reviewing, food essay writing, and media training. They target career changers, beginners, and seasoned pros, whether they work freelance or on staff.
“Career tracks that combine a love of food with writing, visual, or technological skills have become ever more viable, and plentiful,” said CFM Director Anne E. McBride. “At the same time, one cannot afford to master only one aspect of the food world to succeed. The classes we offer aim at creating well-rounded food media professionals.”
Instructors, who include author and photographer James Peterson, writer and blogger Andrea Strong, writer David Leite, marketing and public relations expert Jennifer Baum, food scholar Fabio Parasecoli, and syndicated columnist Marge Perry, are all actively engaged in the profession about which they teach, and possess a strong command of the media world on a national scale. They are passionate about what they do, and about teaching it to their students.
“Our decision to launch this food media initiative is a logical confluence of time, place, and resources,” ICE President Rick Smilow commented. “Our career students express an ever-growing interest in food media, ICE is in the center of the media capital of the country, and so many of the experts who will be teaching at the center are already friends of the school.”
Founded in 1975 by Peter Kump, The Institute of Culinary Education (ICE(R)) offers comprehensive career training programs in Culinary Arts, Pastry & Baking Arts, and Culinary Management. With an in-depth global curriculum, dedicated chef-instructors, a strong record in externships and placements, and a clear entrepreneurial focus, ICE is widely recognized by top industry organizations as a premier pathway to begin or continue a culinary career. In 2008, ICE received the International Association of Culinary Professionals’ Vocational Culinary School of the Year award. It is located at 50 W. 23rd Street in New York City.
Source: The Institute of Culinary Education
CONTACT: Kelly Ann Hargrove, The Institute of Culinary Education,