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01/11/2017 11:01 PMPriscilla Martel of Chester will once again be teaching a food writing course at Gateway Community College in New Haven.
“Last year [cookbook author] Dorie Greenspan and Layla Schlack, food editor of Fine Cooking Magazine, joined us as guest speakers. I hope they’ll be back,” Martel says. “I’ll also emphasize the writing and technical skills used in food and restaurant marketing, an area with many practical applications that should interest our students.”
Martel, former restaurateur and author of two bestselling culinary textbooks On Cooking and On Baking, says, “Everyone has their own flavorful story to tell. You don’t have to have years of experience to write about food, who is cooking it, how it is being served and what food means.”
Food Writing (HSP-I249) is open to anyone who has a particular passion about food and wants to find a voice and mode of expression for writing about it.
Food Writing (HSP-I249 will be offered on Tuesday evenings from 5:25 to 8:15 p.m. starting Tuesday Jan. 24. It runs for 15 weeks through May. Classes meet at the Gateway Community College, the downtown New Haven campus, Room S106.
Aspiring restaurant critics, food bloggers, restaurant publicists, and those with yearning to explore a particular food are all welcome in this class. The 15-week class will cover blogging, memoir writing, restaurant reviewing, recipe writing, and food business promotion.
Martel’s food-writing colleagues will be guest speakers, sharing their practical tips on career success. “Bring your willingness to write,” says Martel of a class intended to appeal to students in the hospitality, business, entrepreneurship and liberal arts programs as well as the general public.
Curiosity and enthusiasm led Martel to start her career by opening Restaurant du Village in Chester in 1979. She and Charlie van Over wanted to recreate the kind of village restaurant only found in rural France. Her experience as a restaurant chef gave her the opportunity to start writing about food in the 1990s.
“My food writing reflects my interest and experience,” she says of a career writing recipes, educational materials, and food trend articles. “Everyone has their story and way of telling it.”
The class is designed tp help students develop their food vocabulary and communication skills.
“This class offers anyone the opportunity to talk about food whether their experience is as a cook or consumer,” Martel says.
For more information, contact Stephen Fries at 203-285-2175 or sfries@gatewayct.edu or email Martel at pm@priscillamartel.com.