The voice says you’re never going to be a good enough writer, food stylist, blogger, recipe developer, or social media maven. The one that asks “Why bother?” or “Who cares?” Your job is taming the internal critic, but it doesn’t always work.
That voice never goes away, because it is part of you. So taming the internal critic requires effort and patience.
I’ve got some ideas that might help you understand your critic’s purpose and create compassion versus frustration.
On Thursday, I’m hosting a FREE webinar for The International Association of Culinary Professionals, called Taming the Inner Critic. There’s no charge for both members and guests, so no reason not to sign up.
If you can’t join us, IACP will archive the webinar. Then you can [Read more…] about Taming the Internal Critic: A Free Webinar 10/12/17
Are you tempted to leave your blog behind, or move that book idea to the round file? Or maybe you’ve already given up.
Look at these two current covers from Saveur and Fine Cooking. Shame on them. The editors imply that only perfect food is worthwhile, and that anything else you make is — well, sub par.
Last week Amy Sherman of 
Actually there’s only one reason food writing doesn’t pay: Mostly women do it, and most do it as a hobby or on the side. As a result, they are amateurs or consider themselves as such, even after years of work or accomplishments.
We’ve forgotten about the 1960s cookbook The Compleat I Hate to Cook Book and Peg Bracken’s voice, which is a shame. This book sold more than 3 million copies, and 
Writer and activist Sandra Gutierrez knows what it feels like to be a stereotype, and to break through barriers. She is speaking out through writing — first about food, and now about stereotypes. She did it slowly, but with a belief that her story as a Latina, and the story of Southern Latino food could be told.