When Foodportunity organizer, Keren Brown, asked me to photograph the "Food Writing for Food Lovers" writing workshop, I was already tentatively booked by another potential client. But after reading the class summary and reading up on Dianne Jacob, I knew I had to not only shoot this class, but attend it. I was, luckily, able to switch days with my new client, and attend the all-day writing workshop.
So much of my life has been centered around food, writing, and photography. Trying to find a way to meld the three has been enjoyable, but confusing and challenging. After taking this class, and acquiring Dianne's book "Will Write for Food" -- a straight-forward, no-apologies guide to writing for the food industry -- I've now changed directions in my writing. I feel like I found a home. I'm right where I belong.
I'm not saying everyone will have this sort of epiphany taking her class, or reading her book, but I can guarantee two things: a good time and continued education. She's at times hilarious, extremely knowledgeable about the food industry, and her class provoked lively discussions. It was nothing short of both enlightening and entertaining.
Thanks to Keren Brown for setting it up, to the staff at the Fairmont Olympic Seattle (a spectacular venue), and particularly to the chef, Gavin Stevenson of the Georgian, for a most memorable lunch and a complimentary jar of preserves to each member of the class. Thanks also to the fabulous Greek Gods Yogurt and Viv Agave for their sponsorship, as well as Sur La Table for the incredible goodies. A fabulous day all around!
Keren Brown and lovely decor
Greek Gods yogurt for breakfast
Coffee, tea, and water to keep us hydrated and focused!
Keren introducing Dianne
Dianne taking the wheel
Dianne's book "Will Write for Food" and her class materials
Pondering food writing pieces
Ron Holden reading an amusing piece he wrote in class
There was an abundance of laughter and many lively discussions
Chef Gavin Stephenson of The Georgian,and his sous chef, welcoming us for lunch
Incredible offerings not on the Georgian menu,
made especially for us by Gavin Stephenson
What better way to serve a foodie crowd, but with Gavin's
tasty and colorful handiwork
Curried chicken salad sandwiches
A plethora of salads and sandwiches, all worthy of framing
Chocolate ganache truffles on a stick topped with
chocolate-flavored pop rocks!
Rebecca Mongrain of Sur La Table showing someone the
new "Eat Local" cookbook
The reading and writing process
Thanks for a truly remarkable experience, Dianne!