You won’t want to miss the Interviewing Tips & Techniques Lunch & Learn, presented by KC Chapter of the ASBPE, the professional association for full-time and freelance editors, writers and designers employed in the business, trade and specialty press.
You’ll learn how to ace the interview from award-winning b-to-b journalist Tom Zind. Join us at noon on Wed., Feb. 27* at Brio on the Country Club Plaza for a tasty lunch, great networking and relevant information to help you do your job better.
*Update: Because of the inclement weather, please join us at noon on Wed., March 6 at Brio for this event. We look forward to seeing you there!
Date and Location
Noon on Wed., Feb. 27 at Brio on the Country Club Plaza, Kansas City, Mo.
Lunch & Learn Topic
Acing the Interview: Making the Most of a One-Shot Opportunity
The source interview can be a high-stakes event. In a limited amount of time, you need to personally connect, display knowledge, ask the right questions, guide the process and get the information you need.
In this session you’ll learn how one writer approaches the interview. Areas he’ll cover include:
• Laying the groundwork for a successful interview
• Steering the interview and keeping it on track
• Listening, taking notes, thinking ahead and other elements of multi-tasking
• Dealing with multi-source interviews
• Working with what you’ve harvested
Lunch & Learn Speaker: AWARD-WINNING B-TO-B JOURNALIST TOM ZIND
A 1979 graduate of the University of Kansas School of Journalism and a freelancer for 16 years, Tom Zind has written for trade journals, newsletters and websites that target professionals in industries such as food production and marketing; audio-visual technology; automotive aftermarket products and services; electrical contracting; and conventions and expositions. He was awarded a Jesse H. Neal Award and the ASBPE’s Stephen Barr Award in 2010 for A Killer in the Ranks, a story that he wrote for Electrical Construction & Maintenance magazine.
BRIO CHOPPED SALAD — Chopped iceberg and romaine lettuces tossed with diced tomato, diced cucumber, diced red onion, sliced black olives, Feta and red wine vinaigrette.
Main Course: Choose from one of the following
PASTA BRIO — Rigatoni pasta tossed with grilled chicken, garlic, Cremini mushrooms, Parmesan cheese and a sweet roasted red pepper cream sauce.
LASAGNA BOLOGNESE AL FORNO — Pasta sheets layered with our housemade Bolognese meat sauce, Ricotta, Parmesan & Mozzarella cheeses and Pomodoro & Alfredro sauces. Baked bubbling and golden brown.
PENNE MEDITERRANEAN — Penne pasta tossed with sun-dried tomatoes, mushrooms, spinach, caramelized onions, Feta cheese and pine nuts.
Dessert: Choose from one of following
VANILLA BEAN CRÈME BRÛLÉE — Housemade with vanilla beans and cream and topped with a strawberry.
MILK CHOCOLATE CARAMEL CAKE — A decadent chocolate cake, layered with milk chocolate ganache, caramel, rich chocolate frosting and vanilla whipped cream.
Cost: $30 for ASBPE members/$35 for non-members. Cash accepted, as well as checks. Payable to ASBPE at the door. Fee includes lunch.
SAVE $5 on your registration by becoming an ASBPE member. Join today for as little as $50 for freelancers or $75 staff edtitors and designers annually. ASBPE is the leading association for B2B editors and designers. As an ASBPE member, you’ll receive discounts on chapter events, Azbee Award entries, Webinars, and much more.