FOOD WRITER

Scott Jones '98"Changing careers, I needed a school with unparalleled resources in faculty, facilities, and alumni networking. My time at the CIA was a solid investment. "

—Scott Jones '98
Food Editor, Southern Living—A Time Warner Company
Birmingham, AL

 

 

 

 

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.

 

A sample of CIA Alumni in this field:

  • Mary Donovan '83
    Senior Editor, The Culinary Institute of America
    Hyde Park, NY

  • Kathleen Kennedy '88
    Director of Culinary Service, Schreiber Foods, Inc.
    Green Bay, WI
    Author: Priceless Weddings for Under $5,000

  • Pamela Parseghian '81
    Executive Food Editor, Nation's Restaurant News
    New York, NY
   
 
 
 
 
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