Remember when I waxed poetic about the wonderful place that is Natural Gourmet Institute… which also happens to be my place of work? Well, thanks to NGI, I get to take advantage of the most wonderful opportunity and I am so excited to tell you about it!
For the first time ever, NGI will be running a “Writing for Food Media: Recipe Writing and Development” Certificate Program. Over the course of eight weeks, the program will cover how to develop, write, test, and prepare recipes to be photographed – the way it’s really done for real cookbooks and real magazines. The most incredible part is, the program will be led by Dawn Perry, Digital Food Editor of Bon Appetit magazine. The course will consist of lectures, hands-on kitchen labs, and field trips – including one to the Bon Appetit Test Kitchen (OMG!!!). Furthermore, Matt Duckor, Restaurant Editor at Epicurious, and Adam Rapoport, Editor-in-Chief at Bon Appetit, among several others, are scheduled to be guest speakers in the program. How cool is that?
Photo via Natural Gourmet Institute
I actually got to meet Dawn in a cooking class she taught a few weeks ago, and she was super knowledgeable, funny, and a great teacher. Below are a few photos from the class.
Vegetarian hors d’oeuvres galore
Blood orange sangria
Those of you who’ve been following me for a while have probably noticed how much I adore the magazine and how often I use its recipes for reference. I patiently await its arrival in my mailbox each month and absolutely adore reading it. Food editors are to me are what Beyonce seemingly is to everyone else. I never thought I’d get to be in the same room with those who make Bon Appetit possible, let alone learn directly from them. This course is nothing short of a dream come true and I can’t wait until it starts two weeks from today. I’ll be sure to write a follow-up post after the program, but for now I invite you to stalk me on Instagram to see the progress.
Disclosure: Although I am employed by Natural Gourmet Institute, I was not asked nor endorsed to write this post. All opinions are my own, and I really am this excited.