Experienced media trainer Lisa Ekus-Saffer and culinary television producer and author Virginia Willis offer their media seminar, HONING YOUR EDGE! providing the skills culinary professionals need to work effectively with the media.

Beginning with an overview of today's media environment, they will examine television, Internet, print, and radio interviews from all angles, as well as personal appearances and cooking demonstrations. The goal is to replace intimidation and fear with confidence and energy and, ultimately, to help culinary professionals perform as well in front of the camera as behind the stove.

The course will cover:
· Identifying message points
· The "dos and don'ts" of interviews
· Selecting and preparing recipes for demonstration
· Understanding how to create segments for television, internet, radio, print, and personal appearances
· Learning how to build a "media tool kit"
· How to prepare for appearances, interviews and demonstrations
· Tips on dealing with common presentation weaknesses and anxieties.

The program concludes with a Q & A session. Plus wine, cheese—and networking with Lisa and Virginia. Anyone committed to improving his or her performance in front of an audience — live or media — will benefit from this workshop. For a more detailed description of the full-length course, please visit www.lisaekus.com/honingyouredge-overview.asp

Purchase tickets at http://www.brownpapertickets.com/event/80937 or send a check to: Pamela R. Thomas, 60 East 12th Street, New York, New York 10003. Make checks payable to NYWCA. Please include the name of the program, your name, and phone number on the front of your check. Please note! Cancellations are required no later than 24 hours before the event in order to receive a full refund. If the program is cancelled by the NYWCA, your full cost, including BPT fees, will be reimbursed.

Location:		Miele Showroom, 150 E. 58th Street, Suite 951, NYC
Date:		Tuesday, September 29, 2009
Time:		6:00 PM-8:30 PM
Event:		Open to NYWCA members and guests
Cost:		$35 for members, $40 for non-members

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