NEW YORK, September 10, 2010 —The Institute of Culinary Education’s Center for Food Media is launching its third year of programming with An Evening with Dorie Greenspan on Tuesday, October 5, 6:30 p.m. to 8:30 p.m. The award-winning cookbook author will discuss her career, her writing process, and her latest book, Around My French Table: More than 300 Recipes from My Home to Yours (Houghton Mifflin Harcourt, October 2010). This event is one of 24 different classes that the Center for Food Media will feature in fall 2010 and spring 2011.
Greenspan’s Baking with Julia won both a James Beard and an International Association of Culinary Professionals award. Her opus, Baking: From My Home to Yours, received a James Beard award in 2007. She wrote The Café Boulud Cookbook with Daniel Boulud, as well as Desserts by Pierre Hermé and Chocolate Desserts by Pierre Hermé with acclaimed French pastry chef Pierre Hermé. Upcoming guests of the Evening With series include Bon Appétit editor-in-chief Barbara Fairchild (Monday, December 1); Saveur editor-in-chief James Oseland (Wednesday, January 26); and food52.com founder and New York Times columnist Amanda Hesser (Monday, March 21). These conversations with food luminaries offer a unique opportunity to learn the secret to their lasting, successful careers, hear their thoughts on the ever-evolving food world, and be inspired by their creativity as they discuss their latest projects. All run from 6:30 p.m. to 8:30 p.m. and cost $65.
Since fall 2008, ICE’s Center for Food Media has been a leader in teaching students at all stages of their careers real-life skills that range from food writing and recipe development to podcasting and food styling. Memoir, travel, essay, wine, and cookbook writing are all covered, while seminars in gastronomy, food history, pitching, blogging, and social media, as well as hands-on digital and visual media classes provide the well-roundedness necessary today to succeed in the food media world. Instructors include award-winning authors such as Betty Fussell, David Leite, and James Peterson.
Classes range from $75 for a single session to $495 for multi-day courses. Registration can be done online at rec.iceculinary.com or by calling 212-847-0700. All classes take place at ICE located at 50 W. 23rd Street in New York City. Complete schedule, class descriptions, and instructors’ bios are available at www.iceculinary.com/media.
For more information, please contact Stephanie Bourgeois at (212) 847-0775 or email@example.com.
The Institute of Culinary Education (ICE®) is New York City's award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 6- to 11-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an intensive curriculum, dedicated chef instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to begin or continue a culinary career. ICE also runs the largest program of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. In 2008, ICE was named the International Association of Culinary Professionals’ (IACP) Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. ICE’s 42,000 square-foot facility is open seven days and nights a week, 350 days a year and is located at 50 W. 23rd Street, New York, NY 10010. More information can be found at www.iceculinary.com.