Plate to Page: Food Writing Workshop

Plate to Page: Food Writing Workshop with Rosalind Bentley, John Kessler, and Angie Mosier

February 23 – 28, 2025

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From memoir to cookbook to blogs to critique, it’s all about food.

Learn from the experts…
Rosalind Bentley on the fundamentals of non-fiction writing – how to keep your reader involved in your story.
John Kessler on how to help your reader experience the food without ever actually tasting it.
Angie Mosier on how to visually present what you’re writing about.

Food…it’s the foundation of daily life and the heart of so many of our memories with family and friends. We’ll spend a day-and-a-half with each instructor exploring the craft of food writing. Whether you’ve been thinking of creating that family cookbook documenting both recipes and shared experiences, or perhaps you want to include more food stories in your social media, maybe submit your stories for publication, or start that first cookbook – this course will help you advance your journey.

Participants will also share work and receive constructive feedback from the instructors and the group. No particular experience is necessary; all you need is a love of writing and reading, and a sense of curiosity.

Spend a day-and-a-half with each instructor learning:

John Kessler
This segment of the seminar will comprise two parts. First, through a series of writing exercises we’ll explore ways to express our senses through food writing and effectively communicate what we’re tasting, feeling and experiencing through vibrant, descriptive language. Then we’ll turn our attention to crafting criticism that expresses our distinctive voices, insights, senses of humor and persuasive powers in lively, engaging prose. The best criticism always skates a line between chronicling a subject and reacting to it. It knows when to be measured and probing and when to drop zingers in ways that engage readers and bring them into a dialogue.

Angie Mosier
“The best camera is the one you have on you”. It’s easy to get paralyzed by the fear of not having the right equipment, experience or “ideal” space to shoot food in but really, we are just capturing a delicious moment in time. We want to evoke the lovely feelings that come along with dining whether it’s an epic meal during travel or documenting food for a client. Content is king and all of us can get better. Angie will discuss using the camera you have with you, angles, styling tips, finding light and modifying it as well as a guide to working with what you have when it comes to space limitations, light limitations and fresh ideas for how to shoot food in an interesting way. We will hear about Angie’s trajectory as a stylist and photographer and do some hands on work as well. A little bit of post production goes a long way and Angie can share her quick tips for adjusting photos using an app or a computer program. No special equipment is required but at the very least a phone with a camera is helpful.

Rosalind Bentley's course details to be announced soon.

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About the Instructors:
Rosalind Bentley

Bentley is the new deputy editor at the Southern Foodways Alliance and the new editor-at-large for the Oxford American. Most recently, Bentley served as senior arts and culture writer for The Atlanta Journal-Constitution, where she worked for 18 years. Bentley has written for numerous publications including The New York Times, the Oxford American, Southern Living, Saveur and Essence. As an enterprise writer at The Minneapolis Star Tribune, she was a Pulitzer Prize finalist for her work on the newspaper’s “Issues of Race” series.
In 2019, she was a columnist for “Gravy,” a publication of the Southern Foodways Alliance, where her column “Rooted in Place,” was a finalist for two James Beard Awards, including the M.F.K. Fisher Distinguished Writing Award. Her essay “The Blessing and Burden of Forever,” published in the summer 2020 issue of Oxford American, was named a notable essay in the “Best American Essays 2021” edition of the annual series. Bentley’s essay, “Iron and Brass,” is in the upcoming anthology Bigger than Bravery: Black Resilience and Reclamation in a Time of Pandemic, edited by Boyd and due to be published in September by Lookout Books. Bentley received a Bachelor of Science degree in journalism from Florida A&M University.

John Kessler

John Kessler spent nearly two decades at the Atlanta Journal-Constitution, where he wrote about food and served as the newspaper’s dining critic. A graduate of Williams College, he attended L’Academie de Cuisine culinary school near Washington, D.C. and worked for several years as a restaurant cook and chef in Washington and Denver. His writing has received four citations from the James Beard Foundation as well as the National Headliner Award for best single subject column. He is working on a book with The Giving Kitchen — the beyond-expectation resource for restaurant workers employed in the Atlanta restaurant community facing unanticipated crisis. He currently lives and writes in Chicago.

Angie Mosier

Angie Mosier is a writer, photographer, stylist, and cook endeavoring to merge all of these skills in a meaningful way.  By documenting food, and the folks who work to bring good food to the table, she hopes to celebrate it, save it, cook it, serve it and of course, eat it.  

Her work has been seen in Food & Wine, Town and Country, The New York Times, Southern Living, Atlanta Magazine, Atlanta Homes and Lifestyles, and Garden and Gun magazines. Her essays on Southern cakes, pies and traditional meals can be read in The New Encyclopedia of Southern Culture.  She has collaborated with cookbook and craft authors such as John T. Edge, Matt Lee and Ted Lee, Virginia Willis, Natalie Chanin, and the Southern Foodways Alliance.  Angie is honored to have worked as co-author and photographer on Chef Eric Ripert’s most recent book, Avec Eric as well as photography for John T. Edge’s, The Truck Food Cookbook, Kevin Gillespie’s book, Fire in My Belly, and John Currence’s book, Pickles, Pigs and Whiskey.

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Accommodations

The first 8 participants to register will be housed in the Stone Cottage at Serenbe, located in the heart of Serenbe in the beautiful Swann Ridge Hamlet, a short walk from the workshop classroom. The Stone Cottage comprises two symmetrical wings of a larger stone structure. Each wing includes four bedrooms, each with private bath, plus an entertainment kitchen, dining room, and spacious, open living room with fireplace. Each wing also features a sunroom configured as a boardroom for hosting larger groups—complete with a 65-inch flatscreen and 4K web conferencing camera.

There are 6 single occupancy rooms (2 bedrooms with king beds and 4 bedrooms with queen beds), and two double occupancy bedrooms with twin beds available. Participants who select the double occupancy rooms will receive a discounted rate.

Once the Stone Cottage is full, registrants will be housed in similar accommodations in the Serenbe community.

To enjoy the accommodations at the Stone Cottage, we encourage you to register early as spots will be first-come, first-serve.

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Pricing

Private Room at the Stone Cottage* + Tuition: $3,495

• 6 hours of class instruction Monday through Thursday + 3 hours of instruction Friday
• 12 meals (5 breakfasts, 4 lunches; 3 dinners)
• Access to the classroom after dinner
• Restorative Yoga Class
• Private room in the Stone Cottage at Serenbe
• Access to chef's kitchen, board room, washer/dyer, fireplace, and outdoor patio and fire pit

Double Room at the Stone Cottage* + Tuition: $2,995

• 6 hours of class instruction Monday through Thursday + 3 hours of instruction Friday
• 12 meals (5 breakfasts, 4 lunches; 3 dinners)
• Access to the classroom after dinner
• Restorative Yoga Class
• Double room in the Stone Cottage at Serenbe
• Access to chef's kitchen, board room, washer/dyer, fireplace, and outdoor patio and fire pit

_{*First 8 registrants will be housed in the Stone Cottage. Once it is full, you will be housed in a similar accomodation in the Serenbe community.}

Local to the area and don't need housing? We have additional options for you. Please contact info@artfarmatserenbe.org for more information.

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Testimonials

I had tried many times to find a writers’ workshop that would help me pull the memoir swirling around in my brain out and get it down on paper. I had tried online writers’ conferences, individual coaching by telephone and sheer will and determination.   Nothing seemed to work. I was therefore amazed when a notice popped up in my Facebook that said “Write your Own Memoir,” and offered a retreat at a place called Art Farm at Serenbe. We spent a week at Serenbe, a new experience for us. As we went along, we learned more about each member in the group, their families, their dreams, their doubts.   Serenbe seems like the perfect place for such a retreat – just enough diversion there for an hour or two a day, but not enough to draw attention away from our main purpose. It was a true retreat. As I wrote to a friend during the week, it was actually a writer’s workshop where we actually wrote. I came home with a renewed purpose to finish my memoir, and a new idea for publication and freelance writing.  Bravo to the Art Farm for putting this event together – I can’t wait for the reunion week!

-Teri S, 2024 Workshop Participant

This is the best-organized writing workshop I have attended. From the meals, to the space, information, and instructor, it was just amazing.

-2024 Workshop Participant

The intimate nature and setting of Serenbe makes it really conducive for holding workshops. It was the perfect setting.

-2024 Workshop Participant

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More Information and FAQs

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About Serenbe

Serenbe is a wellness and arts focused community about 25 minutes south of the Atlanta Airport. Within this walkable community you will find 4 restaurants, The General Store, an art co-op gallery, and other retail and wellness focused shops. To learn more about the community, visit serenbe.com.

About Art Farm at Serenbe

Art Farm at Serenbe is the arts and environmental nonprofit that serves Serenbe and surrounding communities. Funded in part by every property owner in Serenbe, Art Farm's vision is "to be a global destination that inspires creativity, stewards environmental resources, and respects collaboration, diversity, and sustainability." We fulfill these goals by programming unique, engaging, and thought-provoking events and arts experiences across several arts disciplines for community members and visitors to enjoy.

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Where are the workshops held?

Workshops are held in Guild 1 in the Grange Community next to The General Store. The address is:

10642 Serenbe Lane, Chattahoochee Hills, GA 30268.

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Do I need a car?

We do not provide transportation to/from the airport so if flying in you’ll need to rent a car or arrange for Uber/Taxi to get to Serenbe. The Serenbe community is walkable, but you may wish to rent a car for easier access to surrounding areas. Serenbe is also accessible via golf cart, and rentals are available through the Inn at Serenbe.

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Are meals included?

Most meals are included in your tuition. Breakfast and lunch will be served at Stone Cottage Monday – Thursday. Three dinners are also included in your tuition: Sunday, Monday, and Thursday.

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What if I need groceries?

The General Store, located within the community, is probably all you’ll need since most meals are provided. The closest grocery store (Publix/Kroger) are approximately 12-15 miles away.

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If I am local to the area, is there an option to participate in the workshop without partaking in the meals or additional activities?

The meals and activities are an important component of the workshops because they provide the opportunity for fellowship and interaction with other artists — an important aspect to any master class. There is not an option to take the classes separately without the meals or additional activities.

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What supplies do I need?

Once you are registered, we’ll contact you directly to let you know the supply list and other details.

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What’s our daily schedule?

Schedule may vary slightly by workshop. Once registered you will receive a detailed program schedule. Generally, the daily schedule may look like:

8:00 am – Breakfast in the Stone Cottage

9:00 am – Class begins in Guild 1

Noon – Lunch in the Stone Cottage

1:00 pm – 4 pm – Afternoon class and activities

6 pm - Community dinner (Sunday, Monday, and Thursday)

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How many other participants will be in class with me?

The capacity for each workshop ranges from 12-16.

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Are beginners welcome, or do I need to have a background in writing to participate?

All skill and experience levels are welcome! 

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Additional questions? 

Please contact info@artfarmatserenbe.org.