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Working With Top-Tier Culinary Media: The 2nd Course



Hosted by the Travel & Tourism Section.

Availability
This interactive discussion is not currently available. Email the Sections Department to inquire about future availability of this program.

Categories: Communication Strategy, Social Media

Culinary tourism remains one of the hottest attractions for destinations all around the world. Celebrity chefs, new restaurant openings and ingredients re-imagined coming together on a plate are just a few of the countless reasons travelers have made food (and drink) the foundation of their vacation itineraries.

In this brown bag teleseminar, we take the discussion on working with top-tier culinary media beyond the first course of “how to” and trends, to the second course, including:

  • Refining the recipe of what makes a good story.
  • Identifying storytellers who can really make your experience come to life.
  • Discovering whether leveraging social media has any impact on getting your brand recognized by the most influential culinary and travel media in the industry today.

Please note that you must be an active member of the Travel and Tourism Section to register for this brown bag discussion. PRSA members, join the Travel and Tourism Section today.

Presenter

Betsy Andrews, executive editor, Saveur Magazine

Photo of Betsy Andrews Betsy Andrews is the executive editor of Saveur magazine and the editor of the new Saveur DRINK. She is a former dining critic for The New York Times, a former Zagat editor, and she created Food & Wine magazine’s first-ever blog, “On the Line in New Orleans,” an inside report on the rebuilding of the New Orleans restaurant industry after Katrina. She has also written about food and drink for Chow, Penthouse, Arrive, and other publications. She is the author of two award-winning books of poetry: New Jersey, winner of the 2007 Brittingham Prize in Poetry, and The Bottom, winner of the 42 Miles Press Prize in Poetry for 2013.

 


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