2010 Symposium Speakers
The 2010 speakers will include:
Antonia Allegra
Rux Martin
Elissa Altman
James Peterson
Carole Bidnick
Rick Rodgers
Laurie Buckle
Andrew Schloss
Don Fry
Justin Schwartz
Christopher Hirscheimer
Anne Willan
Holly Hughes
Molly Wizenberg
David Joachim
Joe Yonan
Dorothy Kalins
Bios of the 2010 speakers:
Antonia Allegra
Writer | Coach | Speaker
www.antoniaallegra.com
707-963-0777 | Fax: 707-963-7197
P.O. Box 663
St. Helena, CA 94574
Antonia Allegra is a culinary coach dedicated to working with food professionals regarding their writing and their careers. She coaches culinary starters and stars. She is a wine/food/travel writer and international speaker/teacher. She directs the Symposium for Professional Food Writers and Symposium for Professional Wine Writers. She is co-founder of C4: Culinary Coaches and Consultants Collaborative and other culinary communities.
Allegra authored Napa Valley: The Ultimate Winery Guide, now in its fourth edition, and the Napa Valley Expedition Guide, as well as The Wine Country Deck. She was founding editor of Vine Napa Valley and Appellation, both Maggie award-winning publications, as well as award-winning food editor of the San Diego Tribune. She is Culinary Director of La Cocina que Canta, a cooking school at Rancho La Puerta in Tecate, Mexico. She was member of the launch team for Culinary Institute of America/Greystone in Napa Valley. She directed her own cooking school in San Diego for eight years (1974-82). She served on IACP Board of Directors, president from 1997-98. She is a CCP, as well as member of Les Dames d'Escoffier International (LDEI), Association of Food Journalists (AFJ), San Francisco Professional Food Society (SFPFS) and International Coach Federation.
Elissa Altman
Elissa Altman is the founder of Poor Man's Feast, and has been a food, culture, and publishing columnist for the Huffington Post since 2007. A contributor to Saveur, the New York Times, the Tribune Syndicate and many other print outlets, she has also appeared extensively on public radio. Elissa was a longtime senior editor at HarperCollins and Clarkson Potter, attended I.C.E., and has worked as a personal chef, a celebrity chef ghost writer, and the first non-principal cookbook buyer for the original Dean & Deluca. She lives in Connecticut with her partner, Random House book designer Susan Turner.
Carole Bidnick
Carole Bidnick is a literary agent specializing in cookbooks and commercial nonfiction. After working in entry-level sales with Houghton Mifflin and as a sales rep for Holt, Rinehart & Winston, Carole was named regional sales manager for Scribner/Atheneum. In 1986 she was one of four founding members of Collins Publishers and was instrumental in the record-breaking success of the company’s first book, A Day in the Life of America, the #1 best-selling book of the year, and the first $40 coffee-table book to reach #1 on the New Times best-seller list. Later as Vice President of HarperCollins San Francisco, responsible for distribution into all channels, Carole helped develop the enormously successful Beautiful Cookbook series. Thirteen years ago Carole decided to put her extensive publishing experience, contacts and marketing expertise to good use by opening up her literary agency, Bidnick & Company. Many of her food-writing clients are IACP and James Beard award winners including, Julia della Croce, Janet Fletcher, Fran Gage, Peggy Knickerbocker, Marie Simmons and Laura Werlin. She also represents first time authors: Scott Beattie, Marisa Churchill, Rosetta Costantino, Marcia Gagliardi, Dianne Jacob, Jennie Schacht, and Deborah Schneider.
Laurie Buckle
Laurie Buckle has been the editor-in-chief of Fine Cooking since 2008. She oversaw the magazine’s successful relaunch and redesign in 2009, after which the magazine was awarded a Bronze OZZIE for best 2009 consumer magazine redesign by FOLIO. The magazine’s website, Finecooking.com, was honored with the 2009 OMMA Award for Website Excellence as the top website in the food and beverage category. Prior to her current role, she was the managing editor at Bon Appetit, a position she held for seven years. Her long affiliation with Bon Appetit included roles as the magazine’s books editor, special projects editor, and articles editor. Laurie appears regularly on television, and is a frequent guest on radio programs, including Food & Wine with Chef Jamie Gwen and A Chef’s Table. She also teaches food writing classes for Mediabistro in New York and Los Angeles. As a speaker, she has participated on panels for the Culinary Institute of America and the New York Press Club.
Don Fry
Don Fry, an independent writing coach, helps writers write better, editors edit better, and managers organize better. Don has had two careers, first as an English professor and then in journalism. He headed the writing and ethics faculties at the Poynter Institute in St. Petersburg, Florida, and edited the Institute's series Best Newspaper Writing. In 1994, Don became an independent writing coach, working with newspapers and magazines, radio and television stations, and non-profit organizations. He has spread the idea of coaching throughout the world, especially in Singapore, Scandinavia, and South Africa. Don has just finished a new book called "How to Write Your Way, in Your Own Voice."
Christopher Hirscheimer
Holly Hughes
Holly Hughes is the founding editor of the Best Food Writing anthology, a collection of the past year's best writing about food and wine, which she has edited annually since 2000. She is a veteran travel writer, the author most recently of several titles for Frommer's Travel Publications, including: 500 Places for Food and Wine Lovers, 500 Places to Take the Kids Before They Grow Up, 500 Places to See Before They Disappear, and 500 Extraordinary Islands. You can also find her music reviews online at www.thesonginmyheadtoday.blogspot.com.
David Joachim
David Joachim has authored, edited or collaborated on more than 30 cookbooks. He holds a master’s degree in English language and literature from Binghamton University, where he taught writing classes for three years. He is the author of the IACP Award-winning reference book, The Food Substitutions Bible. He also wrote A Man, A Can, A Plan, and A Man, A Can, A Grill, a New York Times bestseller. David’s “A Man, A Can…” series of books has sold more than 1 million copies. His latest book is The New York Times bestseller Mastering the Grill, co-authored with Andrew Schloss. David has collaborated on and co-authored titles such as Lose Weight the Smart Low-Carb Way with Bettina Newman, R.D.; and Eat Up, Slim Down with Jane Kirby, R.D. He has developed and tested recipes for corporate clients as well as several books, including Patti Labelle’s Lite Cuisine, a New York Times bestseller; and Fat to Firm at Any Age. He has edited more than 15 books, including Steven Raichlen’s Healthy Latin Cooking, which won a James Beard Award and was an IACP Award finalist; and The Healthy Cook, which was an IACP Award finalist. David is former food editor of Vegetarian Gourmet magazine, and his writing and tips have appeared in numerous national magazines such as Cook’s Illustrated, Cooking Light, Cooking Pleasures, Relish, Prevention, Fitness, Self, Men’s Health, and Bicycling. As an author and spokesperson, David has made numerous national media appearances on television and radio, including “The View” on ABC, “FOX and Friends” on FOX, “Recipe for Health” on the Food Network, “Home Matters” on the Discovery Channel, “Cooking with Bob” on QVC, and “Talk of the Nation” and “A Chef’s Table” on National Public Radio, among others.
Dorothy Kalins
Rux Martin
James Peterson
James Peterson grew up in northern California, with a chemistry degree from UC Berkeley. He traveled the world, working from Japan to Hong Kong, to Bangkok, to India and to Europe. In France, he found his calling, and settled there, working at restaurants George Blanc in the Bresse district, and Vivarois in Paris. His experiences in these restaurants shaped the majority of his cooking and his career in cuisine. By serendipity, James found a partner at Le Petit Robert restaurant in Greenwich Village. There, James invented his own style of cooking. The restaurant was eventually forced to close in 1984. Jim started teaching cooking at the French Culinary Institute and later, at Peter Kump’s New York Cooking School (now ICE). After translating a series of French pastry books from English to French, Jim wrote his first book, Sauces, which was published in 1991 and continues to sell as well today as it did the first year after publication. It won the James Beard Cookbook of the Year award and put James Peterson on the map as a serious writer and cook. Other books soon followed: Splendid Soups, nominated for both a James Beard and IACP award, Fish and Shellfish, again nominated for both awards and a winner of an IACP award, Vegetables, winner of a Beard award, The Essentials of Cooking, nominated for both awards. While working on Fish and Shellfish, James started photographing his own books. Jim is now a professional photographer and photographs his own books as well as those for commercial and editorial clients. After the publication of Essentials of Cooking, James wrote and photographed a series of small full-color books about single foods and subjects. These include Simply Salmon, The Duck Cookbook, Sweet Wines, and Simply Shrimp. His most recent books include What’s a Cook to Do? (kitchen tips and a full-color general cookbook meant for novice and moderate-level cooks), and the definitive Cooking, which won a Beard award for best general cookbook. Jim’s more recent book, Baking, has been acclaimed in the Washington Post and the L.A. Times. Also planned are a full-color meat book and a book of simple recipes.
Rick Rodgers
Rick Rodgers, named Outstanding Cooking Teacher of the Year by Bon Appétit, has taught culinary arts all over the country for more than twenty years. He has written over forty cookbooks, including the best-sellers Thanksgiving 101 and Fondue, and the IACP Cookbook Award nominees, Kaffeehaus and The Carefree Cook.. Rick often works behind the scenes as a recipe tester, co-author, and consultant on cookbooks by other authors, including Patti Labelle, Alfred Portale, former chef for Oprah Winfrey chef, Art Smith, Lilly Pulitzer, and Sarabeth Levine of Sarabeth’s Kitchen. He has also written corporate cookbooks for clients such as Kingsford Charcoal, SPLENDA®, Nordstrom, and Sur La Table, as well as over ten titles for Williams-Sonoma. His encyclopedic culinary knowledge brought him the role of head writer for the The All-New Good Housekeeping Cookbook. Rick is a frequent contributor to Bon Appétit, and his work has also appeared in Cooking Light, Food and Wine, and Fine Cooking, among other magazines.
Andrew Schloss
Andrew Schloss is known by his readers and students for his inventive recipes and an ability to explain technical aspects of cooking in entertaining understandable terms. His popular articles have appeared in The Philadelphia Inquirer, The Washington Post, San Francisco Chronicle, Chicago Tribune, Food and Wine Magazine and Family Circle. He is currently President of Culinary Generations, Inc, a product development company, creating food products for major food manufacturers, and teaches cooking and food writing classes across the country. He was nominated for Cooking Teacher of the Year by the International Association of Culinary Professionals in 2005. Andrew was president of IACP from 2002 to 2003, and was the Director of Culinary for The Restaurant School in Philadelphia from 1992-2001. His critically acclaimed restaurant, In Season, was instrumental in the creation of Philadelphia's restaurant renaissance. Andrew is the author of ten published cookbooks, including Fifty Ways to Cook Most Everything (a main selection for Book of the Month Home Style Club), Almost From Scratch, and his two latest books Homemade in a Hurry (2006) and Mastering the Grill (written with David Joachim), published spring 2007. An occasional guest on QVC, Andrew has also appeared on Good Morning America, The Home Show, Home Matters, and The Main Ingredient. He has made numerous appearances on local television and radio throughout the country, as an author and in his role as a spokesperson for the National Potato Board, Whirlpool ovens, and The Canned Food Alliance.
Justin Schwartz
Anne Willan
Anne Willan has had an extraordinary career in the culinary arts and is recognized as one of the world’s preeminent authorities on French cooking. Anne founded Ecole de Cuisine La Varenne in Paris in 1975. Anne has more than 30 years of experience as a teacher, cookbook author, culinary historian and food columnist. She has written more than two dozen books, including La Varenne Pratique and the 17- volume Look and Cook series, showcased in her 26-part PBS program. With books published in two dozen countries and translated to 24 languages, makes her the most internationally renowned of today’s cooking authorities. Her latest book, The Country Cooking of France won two 2008 James Beard Foundation Book Awards and was nominated for an IACP International Cookbook Award. Currently, Anne is working on a history of cookbooks specifically based on her and her husband Mark Cherniavsky’s antiquarian cookbook collection for University of California Press. Born in Newcastle, England, Anne received her Masters degree from Cambridge University, then studied and taught cooking in London and Paris before moving to the U.S. (she has been a U.S. citizen since 1973). Early in her writing career, she was an associate editor of Gourmet and food editor of the Washington Star. She currently writes a food column for the Tribune Media Services International food syndicate. Much recognized, Anne was elected to the Who’s Who of Food & Beverage in America in 1986 and was honored in 1995 both as Grande Dame of Les Dames d’Escoffier International and with the Silver Spoon Award from Food Arts Magazine. In 1999, The IACP recognized Anne with its Lifetime Achievement award, the World Food Media awards in Australia entered her in their Hall of Fame. In 2000, Bon Appétit named Anne Teacher of the Year and in 2001 the Philadelphia Book and Cook Festival honored her with its Toque Award. Anne is currently an honorary trustee of the IACP Culinary Trust and serves on the Advisory Council of The Julia Child Foundation. She was president of IACP from 1990-1991 and treasurer of the IACP Foundation from 1999 to 2003. She has also served on the Corporation of the Culinary Institute of America and was a trustee of COPIA (The American Center for Wine, Food and The Arts) in Napa, California.
Molly Wizenberg
Molly Wizenberg writes the monthly column "Cooking Life" in Bon Appetit magazine, and her first book, A Homemade Life: Stories and Recipes from My Kitchen Table, was a New York Times bestseller. She is the voice behind Orangette (www.orangette.net), named the best food blog in the world by the London Times. Her work has also been published in Best Food Writing 2009, Town and Country, and on NPR.org, PBS.org, NYTimes.com, and Gourmet.com.
Joe Yonan
Joe Yonan has been Food editor of The Washington Post since 2006, revamping the section and leading it to the 2009 James Beard Foundation award for best newspaper food section. In 2009, he added the Post's Travel section to his portfolio. He joined the Post from The Boston Globe, where he worked for 10 years, most recently as a food writer, but also as travel editor and assistant metro editor. His work has appeared in three editions of Best Food Writing, including the most recent. A graduate of the Cambridge School of Culinary Arts, he is a West Texas native. He is coauthor of The Fearless Chef with Boston chef Andy Husbands and is writing a book on cooking for one with Ten Speed Press, scheduled for release in spring 2011.
