Food Writing Workshop with John Birdsall
$165 per person
What You'll Learn
By the end of the class you will:
- Learn how to be efficient, tidy and “cut the fat” from your writing
- Describe food in vivid ways
- Learn how to craft a compelling story
About This Class
It doesn’t matter if you’re working on a story to pitch to a food publication, plugging away at your food-based memoir, or trying to brush up your blog: Good food writing is about crafting vivid descriptions of taste and place. This one-day food writing workshop with James Beard Award-winning writer John Birdsall will walk you through, step by step, how to write about food better.
You’ll learn how to cut away the extraneous and focus on the essential in food writing. You’ll learn how to use descriptions of food to help tell a story. This will be an interactive day so you’ll have a chance to edit your work and get feedback. We’ll look at descriptions of a few dishes and learn how to write about them in different ways, to make your writing more expressive, and control the point of view.
Bring your laptop or your favorite notebook and a piece of your own food writing (published or unpublished) that you feel you’ve done particularly well and be prepared to work. We want you to leave this day ready with everything you need to take your food writing to the next level.
- Wine included
- Light meal served in class
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
John Birdsall is a food writer and ex-restaurant cook who lives in Oakland. He has received multiple James Beard Awards for food and culture writing, and his pieces can be found in Lucky Peach, Eater, Edible San Francisco, and Food & Wine to name a few.