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June 23, 2021 A Light-Hearted Conversation on Food Writing

  • 23 Jun 2021
  • 11:00 AM - 12:00 PM
  • Zoom

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Dianne Jacob talks with Jen Nurse


Celebrating the fourth edition of Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More.

Dianne Jacob, author of Will Write for Food, and Jen Nurse, co-owner of The Civic Kitchen cooking school in San Francisco will cover cookbook trends, the evolution of recipe writing, why not to write “salt to taste,” and how food writing has become a 6-figure business for some.

June 23, 2021*
10:45 PST Check-in
11am to Noon PST Program

FREE to Bakers Dozen Members
$25 to Non Members

*can't attend that date? Sign up anyway and we will send you the recording after the program!


Zoom link and recipe will be sent upon your registration

This webinar will be recorded but you must sign up
to receive the link to the recording, sent after the meeting


About 

Dianne Jacob is a multiple award-winning writer and author. She coaches food writers and bloggers on how to get a cookbook published and how to improve the quality and effectiveness of their writing. Her specialty is book proposals, which have a 1 percent acceptance rate. Dianne is the author of Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More. The fourth edition came out in May. She co-authored two pizza cookbooks with chef Craig Priebe and has judged cookbooks for the James Beard Foundation and the International Association of Culinary Professionals. Previously a newspaper, magazine and publishing company editor-in-chief, she has a blog and free newsletter aimed at food writers and bloggers. See more at https://diannej.com/https://diannej.com/.

Jen Nurse led cooking classes for kids and adults at Tante Marie’s Cooking School, 18 Reasons, and elementary and middle schools throughout the San Francisco Bay Area before founding The Civic Kitchen. A prolific and curious home cook, she studied pastry arts at the Art Institute of Seattle. Upon graduation, she left a15-year telecommunications career behind to open an award-winning boutique bakery in Seattle. In San Francisco, Jen worked as a pastry chef and recipe developer before enrolling in Tante Marie’s professional culinary program and opening her cooking school.

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