When the Food Writers are Professional Culinarians…
In the profession of food writing, a must have quality is technical food knowledge, in addition to being a creative and language-attentive writer.
The Food Communications and Publishing department at FUA had the pleasure of hosting a group of professional culinary degree-seeking students from Greenville Technical College in South Carolina. The Greenville group came from a background of professional culinary studies, individuals who are destined to enter the food industry as professional chefs and bakers.
In the space of 9 days, we gave ourselves the challenge of creating a food communications-based project during a full-immersion experience in Tuscan food culture including cooking labs, product theory and a visit to Montepulciano and Pienza respectively to explore Nobile di Montepulciano wines and pecorino cheese.
The ensuing result is an ode to the Italian farm-to-table approach combining food writing and photography. Writing with chefs, we found, gave us the advantage of a solid food knowledge for a number of reasons. Chefs know their techniques and are innately driven for a love of food. Combined with the objective to infuse our writing with the experiential and exploratory approach to Italian gastronomy, the mini food book that we created is a colorful and vivacious blast of the Italian way of “eating fresh.”
We hope you enjoy this project as much as we do! Read it here:
http://www.youblisher.com/p/282611-From-the-Farm-to-the-Table-Greenville-Technical-College/