@Jenny Rader-Bakos, who is a chef and would love to put her creations to the right words. Well, you've come to the right place, Jenny. Click on the 'classroom' tab above. From there you'll be able to navigate through the different modules on offer.

Question: What does your Sunday plate usually look like? And if you had to describe your meal today, what would you write?

You’re hungry to write about your favourite subject, food? Whether you’re a beginner or seasoned writer, no matter what kind of food writing you do or want to do, this course is for you. I’ve been a steadfast observer of how people write about food for decades. I suggest you do as I do: read everything you can in the genre. Note how different writers pen their stories. When I returned to South Africa after living in New York, and after the ensuing years I had a radio show in which I reported on my culinary travels across South Africa. During this time I was contacted by a publisher (thanks, @Colin McGee)who said, “you really should write a book”. And so I wrote my award winning book, Delicious Travel (Culinary Adventures around South Africa). In the book I wrote about destinations and hideaways, the owners of which all had a passion for food. The more I became acquainted with cooks and chefs, the more I wanted to acknowledge them and indeed, celebrate them. That was when the germ of an idea formed, which became my second book, Food Gurus Uncovered (South African Cooks Celebrated). The extraordinary line-up of cooks - and chefs - was a journey of discovery and delight. The book was a best seller. And so with food comes our stories. The bygone times of our childhood, growing up around the kitchen table, the first home-cooked meal we prepared, and those rituals during meals with family and friends. I hope my course inspires you to write yours. Bill Gallagher, past President of the World Association of Cooks’ Societies and Honorary President, South African Chefs Association (now sadly deceased): ‘Gwynne Conlyn is an icon in the world of food and wine and promotes good food, good wine, chefs and cooking with boundless energy and wonderful enthusiasm. Her many years as a writer, and indeed a connoisseur, places her at the forefront of culinary journalism.’

If you’ve been hungry for a space where your ideas aren’t left simmering in the background… but are seen, savored, and remembered… you may have just found your table. I’m Heather, a Wisconsin mom who’s been quietly crafting something a little more… refined over here. It’s called 𝗧𝗵𝗲 𝗗𝗶𝗿𝗲𝗰𝘁𝗼𝗿𝘆 𝗼𝗻 𝗦𝗸𝗼𝗼𝗹… and rather than a crowded spread or anything thrown together, think of it as a curated dining experience… where every business is thoughtfully plated, artfully presented, and layered with intention… designed to entice, engage, and linger on the palate. The most unforgettable experiences aren’t rushed. They unfold in courses… each one building depth, richness, and intrigue… leaving you wanting just one more taste. We don’t do bland here. We season with purpose, add depth and texture, and create an atmosphere that feels warm, inviting, and just a little indulgent… so your offers don’t simply appear… they arrive, they resonate, they leave a lasting impression. So if you’ve been craving a space where you’re not just discovered, but experienced… where the right people are drawn in, stay awhile, and come back for more… 👉 Take a seat inside: The Directory on Skool Go ahead… indulge a little. 😉

...to ask to speak to the chef! This is Galya, the manager and chef of stunning bistro Violas in Covent Garden. We had a lovely chat yesterday and I now know what the secret ingredient is in the dressing for her sumptuous heritage tomato, strawberry and burrata salad. The tomatoes in this dish have such different flavours - tart, sour, acid, which cuts through the warm sweetness of the strawberries. It is incredible.