Sandhya was trained by the head chefs at The Oberoi, Bangalore and Marriott Chennai, before starting her career at Four Seasons. Pursuing her passion, she acquired her bachelor’s degree in Hotel Management and Hospitality Administration from The Institute of Hotel Management, Kovalam. Her Mom let her loose in the kitchen where she made lots of cake and a lot of mess Passion for cooking hit Sandhya at an incredibly young age owing to her grandmother’s influence. And that is exactly what Chef Sandhya Kumar has always believed in. There is nothing better than your passion being your profession. On this episode I chat with Chef Sandhya Kumar. Check out the Line Cook Thoughts blog at We also discuss some of her inspiration, why she got into writing and the current opportunity in the food media landscape. We then discuss ways to leverage writing skills, why she chose to write her book, guidance for grabbing attention when writing and work Dianne enjoys today from other food writers.
In this episode I get to talk with Dianne on how you can start out in food writing. Previously a newspaper, magazine and publishing company editor-in-chief, she has a blog and free newsletter aimed at food writers and bloggers.
She co-authored two cookbooks with chef Craig Priebe and has judged cookbooks for the James Beard Foundation and the International Association of Culinary Professionals. She specializes in book proposals, which have a 1 percent acceptance rate. Dianne is the author of a multiple award-winning book on food writing, Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More.
Dianne Jacob coaches food writers and bloggers on how to get a cookbook published and how to improve the quality and effectiveness of their writing. On this podcast I get to talk with Dianne Jacob.