Contributor Photo Credits: Philippa Davis /Courtesy photo, Sasha Shor/Courtesy photo
A true hybrid creative talent, Sasha in her professional career, has spanned
entertainment, advertising, strategy and brand work for clients ranging from
gaming to consumer goods and lifestyle and culinary brands. Sasha has led every
aspect of the creative process from ideation to strategy to creative development.
She has made films, directed shoots, launched culinary concepts, designed
packaged goods, hosted shows, created apps, sites, blogs, content, games, and
everything in between.
Write of food as you cook it: with ease, soul, and finesse. Measure your words, do not
overstate, or undermine your subject. Fill your stories with a superior lightness, with vivid
color and with the richest detail. Allow them to unfold with balance, flavor, and the most perfect
imperfections. Tease and charm your readers as you do the palettes of those you feed. Both will
always be the ultimate reflection of only your voice.”
Philippa Davis is a freelance private chef
traveling the world cooking for various clients
and different occasions. She could find herself
grilling hand speared lobsters on a private
beach on one job and roasting haunches
of venison in the impressive wilds of rural
Scotland the next. Her blog, Philippa Davis,
postcard recipes ( www.philippadavis.com ) shares
discreet tales and adventures of her work as well as the recipes and
ingredients she uses.
At the start plan not to plan, well… at least too much.
This may seem contrary to what they tell you at school
and home, but food writing is a surprisingly organic process.
Given increased knowledge, experience and enthusiasm it will
naturally develop into something impressive. Don’t box yourself
in on subject matters or force productivity but beware of word
counts as they can cut you off mid…”