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. https://www.skool.com/how-to-write-about-food-8335

Hey everyone! Just posted up a new video in the Classroom called "Culinary School - Yes or No?" Check it out!

Cooking on television is an absolute blast! Here’s a clip of me cooking my Crawfish Mac & Cheese from our menu at Heritage East that aired yesterday! Whether you are cooking on a news or daily show type segment, or gunning it out to the finish like I did when I was on the Food Network’s Chopped, it’s all about planning, mise en place (having everything prepped and organized), and setting realistic expectations on yourself and what you’re capable of doing under pressure and strict time constraints. The first step however, doesn’t involve knives or fire. It is networking and developing your own personal brand to go along with your restaurant’s. To get the opportunity and invitations to cook on TV you first have to be visible to the community and have a presence that producers want to share with their guests. We will deep dive on self image, personal branding, and media networking in the Sous/Exec level courses in the future! Are you ready to step in front of the camera? Let’s discuss in the comments!

Chef Lance, will there be an opportunity for q & a after sessions?