

In cooking, you need to have a what-the-hell attitude." ~ Julia Child

"The only real stumbling block is the fear of failure. I cook how I write – with reckless abandon, freedom and passion. Yet while I admire her greatly, I have never prepared one of her recipes exactly as she did. She inspired me by making classic dishes with only a handful of ingredients. As they grow in confidence, they open them less, but an old favorite is pulled out from time to time. One more bit on the cooking analogy, and I’ll move on: Cookbooks are a tool all chefs start with. THAT is what an expert’s advice should do. She would have dragged me out by my earlobe.īut if I were to take her recipe into my own kitchen, and play with it, later serving my rendition of her family-favorite dish, she would have not only loved it, she would also have been honored she inspired me in some way.
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Just like I wouldn’t walk into my grandmother’s kitchen and dare tell her that because I made a living as a chef, I know better than she how to cook her succulent veal cutlets. I would never tell another writer they were right or wrong when it comes to their process, or screenwriting books they read, or resources they use. So, when any screenwriting “expert” wants to force you to prescribe to only one way of thinking, that gets my chef apron in a bunch and my Sicilian temper on high. I don't care how you cut the meat, or if you julienne or dice the carrots, much like I don't care if you outline or not. There are more ways to make beef stew than you can count, but it doesn’t mean only one way is delicious. The most important rule in storytelling is to grab a reader by the throat so she has to keep turning the page. There are no rules when creating a meal except the food must taste so good your guest can’t put his fork down. We toss in a bit of this, a bit of that, and our personal taste will define the overall dish.

Ask around.Like writers, chefs are artists. Check out your favorite blog communities and writer forums.

