South African Food Bloggers Conference this weekend (21 March 2010)

I’m a little late in posting this, as I think bookings might already have closed for the event, but I thought it was worth highlighting nonetheless.

SA’s first Food Bloggers Conference will be taking place this coming Sunday (21 March 2010) at the Giggling Gourmet Cooks’ Playground (opposite the new Cape Quarter).

The conference will include talks by guest speakers such as: award-winning blogger Jeanne Horak-Druiff, the talented food styler Nina Timm, Editor-in-chief of Women24, Food24 and Parent24 Sam Wilson and professional book editor and author of the blog Scrumptious SA Jane-Anne Hobbs.

It’s a jam-packed day, with what I feel is quite a good variety of topics, and I’m looking forward to meeting fellow food bloggers!

Food Bloggers Conference Agenda:

  • 09.30 – 10.00:  Registration and Champagne/Orange Juice
  • 10.00 – 10.15: Welcome & Introduction by Giggling Gourmet Jenny Morris
  • 10.15 – 11.15: WRITING – ‘Finding your Blog Voice’ by Jeanne Horak-Druiff and ‘Effective Recipe Writing & Editorial Techniques’ by Jane-Anne Hobbs
  • 11.15 – 11.45:  ‘Getting to know your camera’ by Nina Timm
  • 11.45 – 12.00:  Short Coffee Break
  • 12.00 – 12.45: ‘How to be a better Blogger’ by Jeanne Horak-Druiff
  • 12.45 – 13.30:  Lunch Break
  • 13.30 – 14.15: ‘Social Networking – Getting Connected’ by Sam Wilson
  • 14.15 – 15.00: ‘Food Styling’ by Nina Timm
  • 15.00 – 15.15:  Short Tea/Coffee Break
  • 15.15 – 16.00: ‘The Legalities & Ethics of Blogging’ by Jeanne Horak-Druiff
  • 16.00 – 16.30: ‘Monetizing Your Blog – how to make money from blogging’ by Nina Timm
  • 16.30 – 17.00:  Questions & Answers with all the speakers

Tickets to the conference are R430 per person.  The event website is a little difficult to navigate, so check out the details here and, if you want to go straight to the source, email collywolly50@yahoo.co.uk.  Like I say, I’m not too sure if bookings are still open, but maybe you’ll be lucky and they’ll have one or two spots left.

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