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International Association of Culinary Professionals Presents Balancing Act: How to Juggle Multiple Writing Projects of Varying Natures and Timelines Like a Pro

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Melissa Clark will be the speaker in this webinar.  Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen, and as a caterer out of her fifth floor walk-up, Clark decided upon a more sedentary path. She earned an M.F.A. in writing from Columbia University, and began a freelance food writing career. Currently, she is a food columnist for the New York Times, and has written for Bon Appetit, Food & Wine, Every Day with Rachel Ray, and Martha Stewart, amongst others.  Reserve your spot here.


April 18, 2012
12:00 PM
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