IF I WASN’T a web a web and graphic designer, wasn’t running a theatre company and if I had 24 hours in a day to devote to food, I’d possibly be a food writer. Or maybe a chef. Or more likely I would blend the two together into some kind of awesome chef writer roll. Eat, cook, write, all day long.
A restaurant I had mentioned on this blog previously contacted me recently wondering if I had ever considered getting into food writing. Friends and family often ask the same and if I didn’t have a show opening in Kilkenny the week after next, then I’d possibly be spending Saturday February 19th at Ballymaloe Cookery School on a food writing course with Ross Golden-Bannon, editor of Food & Wine magazine and restaurant critic for the SBP.
For on Saturday coming, there is a full day food writing course taking place at Ballymaloe Cookery School, priced €185. With two demonstrations planned on the day, the course includes
- Formulating recipes
- Producing a book
- Online writing
- Food criticism
- Contemporary and historical styles of food writing
and much more besides. There’s practical tips to be had as well as a number of short exercises on the day.
As of this evening there’s nothing stopping one from booking a place on the course here.
I don’t see any more writing courses mentioned on their programme for the year so if you hear of anything else going around the country, let me know. You can check the full list of Ballymaloe short courses here.