This thought popped into my mind first thing this morning: I sincerely believe the world we live in should be about 'being there' for one another. Support and connect. Do you run a community? Here's an invitation for today: why not post about it; post your quality introduction below? It's free 😊 . And have a look at others' - you might just discover a post that's not to be ignored! Just for today, please.

Recipes are about creating a legacy, don't you think? In my 'Write Recipes that Work' my guidance is not only how to write a recipe that works, but also how to write one that sounds delicious: inviting and one that needs to be used down the generations. Or even featured in your cookbook or memoir? How much do you think I should charge for that module? At the moment it's a one-off price of $35. Then it's yours forever. Here's a recipe written by dear friend and chef Arnold Tanzer. It's a spot-on example of how to write a recipe. 𝘚𝘱𝘳𝘪𝘯𝘨, 𝘱𝘦𝘦𝘭𝘦𝘥 𝘤𝘢𝘳𝘦𝘧𝘶𝘭𝘭𝘺 White asparagus arrives in the Netherlands with the strange dignity of visiting royalty and the emotional fragility of a peony. For six brief weeks the country loses its mind politely. Roadside farm stalls reopen. Restaurants suddenly place vegetables in the centre of the plate as if they have discovered morality. Entire villages perfume themselves with melted butter. Then, almost immediately, it is over. That is the nature of white asparagus. It emerges from sandy ground pale and tightly held, protected from sunlight entirely. Handling it requires patience more than skill. The peeler moves downward in long careful strokes. Fibres collect on the board like pencil shavings. One missed strip and the stalk punishes you at the table later. White asparagus remembers negligence. The cooking water matters. Salt first. Then a teaspoon of sugar and a small splash of vinegar. A knob of butter. Not enough to taste individually — only enough to steady the whole thing. The sugar rounds the bitterness at the edges. The vinegar sharpens the sweetness. Dutch cooking rarely announces its intelligence; it prefers understatement. Nearby, potatoes simmer toward collapse. Butter melts slowly in another pan until the water disappears and the milk solids begin drifting toward hazelnut territory. 𝘞𝘦𝘨𝘣𝘳𝘢𝘯𝘥𝘣𝘰𝘵𝘦𝘳. Butter pushed just beyond. The asparagus arrives steaming, carrying the faint mineral smell of wet sand and warm fields. Potatoes beside it, splitting open at the edges. Ruffled shaved Ham softening from the residual heat. Egg scattered over everything, in yellow and white fragments that resemble spring light through curtains.

"I'd love to hear how ppl are using their food writing skills…recipe development? Cookbooks? Food blogging? Restaurant critic?" This is a question posed by @Amanda Mirrlees. I'd love to hear from you!

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Anthony Bourdain wasn’t born a global superstar. In 2000, he was a chef with a modest salary who had spent years grinding in professional kitchens, starting as a dishwasher. Then, he wrote Kitchen Confidential. That single book sold over 1 million copies, catapulting him from the heat of the line to a seven-figure income and launching a multi-million dollar multi-media empire. The difference between a cook and a household name wasn't just the recipes — it was his writer’s voice. The next 90 days are going to change everything for the writers in this room. We have massive additions landing soon, including an exclusive guest editor Q&A, a brand-new pitching template, and our first community-wide writing challenge. As this community continues to grow, your opportunities for high-level paid work grow right along with it. Which of these are you most excited about? Vote in the poll below so I know where to focus my energy for you guys! +++ Oh, and send me questions you’d like me to ask a guest editor! POLL: What’s our next move? As I said, I’m levelling up the community over the next 90 days. Which of these new features is going to move the needle most for your writing career?