Bringing Chefs’ Food Stories and Recipes to the World
From Soup to Nuts. Turning ideas into proposals, Planning the storyline, Testing recipes, Organizing photoshoots, Writing and Editing the manuscripts, Creating a marketing plan . . .
The role of a book collaborator typically involves co-writing, ghostwriting, coaching, editing, or a combination of those things. But there are a zillion other details beyond the word processing that go into a successful cookbook: writing a proposal, finding an agent, testing recipes, organizing photo shoots, crafting a marketing plan…the list goes on. I began working with chef Steven Satterfield on his book, “Root To Leaf,” when it was just a seed of an idea, and participated in every phase of the execution. What a thrill it has been to help bring his vision to reality! With every project I learn so much, and it’s my mission to use this knowledge every way I can to help others share their food stories with the world.
There is no way I would have been able to finish this monumental task without Susan’s incredible writing skill and encouraging spirit.
– Daron Joffe, founder of Farmer D Organics and author of “Citizen Farmers: the Biodynamic Way to Grow Healthy Food, Build Thriving Communities, and Give Back to the Earth”
Susan helped me realize my ‘inner voice’ and I will always appreciate that gift.
— Steven Satterfield, chef of Miller Union restaurant and author of “Root To Leaf: A Southern Chef Cooks Through the Seasons”
This work may include any or all of the following:
- Brainstorming and conceptualizing the idea;
- Researching the publishing market to assess the competition and identify the target audience for the concept;
- Putting together a proposal for an agent to shop to publishers;
- Working with publicity teams to hone plans for broadening platforms;
- Researching, testing, and editing recipes;
- Putting together action plans in accordance with production schedules;
- Conducting interviews and observing the client in the kitchen or work environment;
- Writing in the client’s voice, or coaching and editing the client’s work if he/she feels comfortable at the keyboard;
- Helping assemble production teams based on needs and available resources (photographers, recipe testers, food and prop stylists, etc.);
- Communicating with editors and agents as needed;
- Assisting on photo shoots;
- Proofreading the final manuscript;
- Connecting the client with media opportunities;
- Making referrals.
Who can most benefit from my services?
I enjoy working with people from diverse backgrounds, demographics, and perspectives. I have a deep knowledge of Southern food in particular, and interest in all food topics as they relate to culture, geography, history, and sustainability. I gravitate toward clients who share these interests, as well as a desire to give back to their communities and make a positive impact on the world.
How much will it cost?
Writing a book is typically a deeply personal, soul-baring, experience. It can take many months, or even years, to get it right. Sharing this journey with another party requires a level of trust, respect, and openness that is not acquired overnight. To allow us time to get acquainted, I have broken the process down into a series of shorter-term commitments. At each stage, I will use my deep experience and industry knowledge to help you develop your concept, along with a plan of action for completion that fits within your budget.
Free 30-minute phone introduction:
Before we speak, I will ask you to fill out the brief questionnaire to give me a sense of who you are and what you are seeking. We will then schedule a time for a brief chat to discuss how I may be of service.
Goal: You can decide after this introduction whether you wish to invest in a session to see where this leads!