Maybe you haven’t noticed, but humans are a social and passionate species.
If you can create a content strategy that connects with your customers based on their passions, fears, and dreams, you win.
But can you really do that using Twitter and Instagram?
I learned from Randy Hlavac and his book Social IMC that there are deeper connections you can make on other parts of the internet.
When I combined his advice with my own experience as a buyer, not as a content writer, I realized he was right.
For me, even Facebook and its groups lack the depth to…
I realized my writing time wasn’t effective, then I compared it to my work at the restaurant. The difference prompted me to write this article.
Let me just get self-promotion out of the way.
This year I started my freelancing business — there it’s done.
Seriously though, I started a business and I have this great idea about what I want, the whole path to greatness, all those cool things you write in a business plan.
And then I get home from my restaurant job or I have a day off, and I don’t write enough. Or I write really…
Hardships in life come in many forms, but we sometimes forget the people closest to us are the ones with the most to share.
When I was 18, I enrolled at university. Marine engineering. I didn’t have a reason to study shipbuilding, but at the time, it seemed like something I could enjoy.
The first year passed and I failed everything. Every course I had, even the easiest ones that everybody passed. There was an incredibly easy course on basic computer software. We learned about Microsoft Software (Word and Excel) and Mathcad and Matlab. …
This is a story about the little green circle that often turns yellow, and sometimes red. And how if you are not careful, it will steal your voice!
In my early writing “career” I had a hard time constructing articles. I rarely had grammar or spelling mistakes in my finished work. But I didn’t know how to write with clarity. I had too many unnecessary words and a hard time connecting thoughts.
Luckily, I discovered a great editing tool, Grammarly. It kept me from making spelling mistakes, helped with missing articles, and made me an overall better writer.
Here is how I went from the bottom to…, not the bottom. And how you can do it too, using content writing, hard work, and a bit of liquid luck.
Do you know the one:
Anyone can write
I believe that is entirely true. Because anyone can open a Google docs document and start typing. Words might even make sense. Hell, you could already be the next J.K. Rowling. But the scary part is when you send that to someone to read it, or even worse, get paid for it.
After (more than) a few arduous years of attempting to…
Shortcrust pastry is the first dough I learned to make. But it took me years to perfect it.
Nobody is created perfect, people don’t just start their careers and rock their first day like it's nothing. At this moment, I am trying to become better at what I do, every day, be it baking or writing. But I wasn’t always striving for perfection, I used to be lazy, and I was cutting corners at every moment.
I think the first moment this started to change was a few weeks into my first serious position. I had six months of experience…
Understand the science behind your ingredients, and you will be able to manipulate the recipes to your liking.
Baking powder is a chemical way to leaven a cake, cookie, or another type of dough or batter. For first-time “leaveners”, to leaven a dough means to cause an expansion, and make it “rise”.
There are many leavening agents like yeast and baking powder, but also steam and air. This is why, in the process of baking, it isn’t only baking powder responsible for the cake rising. …
I am giving away my secrets here, so pay attention.
The ability to freeze something is a life-saver in a restaurant kitchen. This is especially true in these weird corona times. I’ll give you the most recent example.
I started a “French Month” in March. We were struggling with giving desserts in a to-go way so I thought it is a great time to go back to the classics. My idea was to focus on French cakes and desserts, like Paris Brest, Flans, Eclairs, etc. A very tasty solution and easy to give out.
Do you know what Paris Brest…
Whipped cream is especially sensitive to high temperatures, and it deflates incredibly fast. Here are a few pro tips on how to keep it stable.
This weekend I introduced a “French Month” theme to the restaurant where I spend most of my waking hours. As a part of the menu, I did Craquelin Choux filled with Chantilly cream.
I will assume you already know what Pate a Choux is, or what Craquelin Choux is, if not, Google it. For this post, I would like to focus on the cream.
Chantilly cream, a fancy name for some of the easiest creams…