Most people see my name and immediately think "food writing." And while I’ll always have a seat at that table, the truth is I teach all writers, regardless of your niche. Whether you’re working on a blog or the next best-selling cookbook, the fundamentals of powerful storytelling remain the same. To help you level up your craft, I’m currently offering two of my most popular modules for free: - Finding Your Writing Voice: Strip away the "shoulds" and discover the authentic tone that makes your work uniquely yours. - Writing with the Senses: Learn how to move beyond visual descriptions to create immersive, evocative worlds that readers can practically feel. ⚠️ A quick heads-up... These modules won't stay free forever. I’m moving them to a paid model next week, so if you’ve been meaning to sharpen your pen, now is the time. Grab these lessons while they’re on the house and start writing work that actually resonates. What are you waiting for? Your best prose is just a click away.

"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!

Another chef, @Oliver Wing, who also makes rustic knives! Please let us know about your community, Oliver? Look, @Lance McWhorter

Hi!!!! Thanks so much for the warm welcome! I am a chef and restaurant owner, if there are any Food Network fans here you may have seen me in the show Chopped! I just started here on Skool with my community , From the Line to the Sign and I am wanting to teach new cooks how to thrive in the industry for absolutely free. Once I get that down I will create two tiers of paid memberships, one for experienced cooks wanting to move to sous chef/executive chef level, and the next would be those chefs who are wanting to open their own restaurants. I love researching and writing, am working on a couple of books, and last year I penned an in depth essay about the history of East Texas cuisine and its roots in the African Diaspora called “Seeds.” I am currently in the early stages of turning it into a short documentary film. https://www.skool.com/fromthelinetothesign/about @Lance McWhorter

Few people can make food writing stand out. Most stay at the level of “this tastes good.” They read, watch, and hope they’ll improve. But without focused feedback, progress stalls. If you want your writing to actually stand out — and lead to paid opportunities — you need more than content. Inside the VIP module, I work closely with a small number of writers. We take your work apart, refine it line by line, and build it into something that can hold up professionally. You’ll learn to recognise what works—and what doesn’t—quickly. You’ll also get access to carefully selected, paid writing opportunities. This is where the shift happens—from writing casually to writing with intent. Places are limited. I keep it small so the feedback stays sharp. If you’re ready to move beyond guessing—and start producing work that stands out—upgrade to VIP now. @Dani Rosenblad James @Angela Perry @D Fox @Krista Melanson @Ida Keogh @Kathryn shelly Holmes @Marilyn Harris @Henry Hunter @Cal Newport @Gwen Roach @Michael Teferi @Julie Nelson @Brenda Chilstrom @Daniel Albert @Lizzy CommunityExpert @Lara Knutzen @Helen Murphy @Tri Le @Valeria Uslar @Frances Scully @Tewodros Endalew @Jo Ann Lea @Gemma Coles @Crystal Viera