Advocating for yourself is an essential part of being a professional. Whether you’re a photographer, a cookbook author, an agent, a consultant, or an entrepreneur, knowing how to negotiate can help you get more money, better jobs, and more value for your time. Learn about the nuances of negotiating to your advantage in food publishing and beyond with an experienced group of panelists—and start to get comfortable with asking for what you’re worth.
Gabriella Gershenson is a food writer and editor based in New York City. She writes for The Wall Street Journal, The New York Times, Food & Wine Magazine, and many other publications. She was previously an editor at Saveur, Rachael Ray Every Day and Time Out New York magazines.
Eva Karagiorgas started her career in advertising working with brands such as Nike and Clairol at Ogilvy and Wieden + Kennedy before moving into to the food industry, launching the food category at The Gilt Groupe and graduating from Le Cordon Bleu in Paris. She led brand strategy and development as Director of Marketing at Food Republic and joined Bon Appétit as Director of Integrated Marketing and founded Mona Creative, a marketing agency in 2015.
Award-winning cookbook author Raquel Pelzel is the Editorial Director for Cookbooks at Clarkson Potter. She has co-authored two dozen cookbooks including several of her own, such as: Sheet Pan Suppers—Meatless; Toast: The Cookbook; and Eggplant for Short Stack Editions. Pelzel was formerly the Food Editor at Tasting Table and an editor and recipe developer for Cook’s Illustrated. Her next cookbook, Umami Bomb, comes out in 2019.
Sarah Smith is a literary agent at the David Black Agency representing authors in the culinary as well as narrative nonfiction, memoir, and cultural studies spaces. A native Atlantan and a graduate of the University of North Carolina at Chapel Hill, she previously worked at Trident Media Group in the literary and book to film departments and curated the weekly reading series True Story: Nonfiction at KGB.
Photo: Ken Teegardin
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