The Culinary Institute of America
The Culinary Institute of America
If you've got a flair for the written word, consider a career in food writing. Writers research, write, edit, proofread, and check facts (including testing recipes) in jobs such as newspaper columnist, cookbook author, and restaurant critic. As a food editor for a publisher, you'll review cookbook proposals and take an accepted book from contract to print. Editors also work for magazines, newspapers, and television shows, setting the content and style of their food section or programming. In this field, you'll need strong writing skills, knowledge of culinary principles, and familiarity with current consumer and industry trends.
After graduating with a Bachelor's degree from Stanford University, Jamie Purviance became an English teacher and realized his dream of traveling the world teaching in international schools. But five years into his career, while teaching in Indonesia, he got a call that changed his life. The message? "Come home to Philly." Both of his grandparents were ill and needed his care. Love for them … [Read more...]
Since graduating at the top of her class at the CIA, Maureen Christian-Petrosky '99 has worked as a professional chef, instructor, and food stylist, and has been a frequent television guest. She has appeared on CNN, CNN Headline News, the Food Network, NBC's Today show, and FOX News Network to discuss hot topics in the culinary industry. Today she is a free-lance writer and contributing editor for … [Read more...]
When you think of a magazine editor, the image of a red marker slashing through a writer's much-loved words comes to mind. And that image—tempered by the fact that most editing is now done on the computer—still holds true. But when you talk to Pamela about her last job as executive food editor at Nation's Restaurant News (NRN), she also tells you about her trip to Turkey to follow a story … [Read more...]
When Ira Meyer was a student at the CIA, one winter was so cold that the Hudson River did something it never does—it froze. On a lark, he and a few buddies took their cars and did "doughnuts" on the very frozen river. Taking advantage of rare and serendipitous moments like that is the hallmark of the way he lives his life—especially his culinary life. Take for example the way he started … [Read more...]
Scott Jones always had two passions—writing and food. To develop himself as a writer, he earned a degree in magazine publishing and journalism from the University of Mississippi. To gain the knowledge and expertise he would need to write about his second passion, he enrolled at The Culinary Institute of America, from which he graduated with honors. And it was in his CIA Wine Studies class that … [Read more...]
