To HRobb, I thank you for your gracious compliments. Talking with Michelle was just plain fun! She is bright, enthusiastic, knows a lot and understands that she will continue to learn.

To August: It is a kick to be so up front. I always enjoy being able to just be myself.

To Keri: I forgot about being able to buy the stock, although, I am not sure I would do it. Go figure!doing that and don’t ask why. It’s all in my head.

And to everyone: Thank you, again, for your very generous comments. This was great fun for me.

One thing Michelle and I did not address was my involvement with Slow Food. Our Northern Ohio Convivium is among the oldest of those in the USA. We exist to help support Ohio Family Farmers and to encourage the continuation of all families’ culinary traditions.

The most important way to support our farmers is to strengthen their revenue streams. To do this we not only encourage Farmers’ Markets but we try to bring farmers & chefs together.

One of our events in early October will be at Jonathan Sawyer’s new place in Ohio City. I’ll ask Michelle if she can post it so that all of you know about it.

I’d love to talk with you when you have time. Doing a book isn’t easy, but as a chef, you might have a chance at it.

If you have a theme idea, start developing an outline for it. You will need a road map for how the book would develop. Generally you will have to rework this a dozen times before you get something that really appeals to someone. Hate to tell you.

And a list of the recipes you would like to offer. Just a list.
But, get started.

At the same time, and the best thing you can do for yourself, immediately start recording your recipes very carefully.

First, develop a recipe format that would make sense for a home cook and then use it for all of your recipes. Make certain that you also write a head note at the top…Something that discusses the general flavor of the recipe, as well as its background or inspiration. I’m happy to take a look at what you are doing and critique them. I know that mine in Onions are pretty good, since it got a Beard Award…If you have time on the holiday to get out to Pepper Pike, I’ll give you a copy. I’ll also give you some recipes to get a format idea.

There is no point looking for an agent until you have something to show…so start working toward that goal by building a body of work. Probably 50 really good recipes to start.

Good luck! Had have fun. It’s rally tough and it doesn’t happen fast. We were in the right place at the right time. But, after doing 6 books…I’m having a devil of a time trying to get interest in number 7!

Linda Griffith

What another great interview. I love how opinionated she is about food.

With the way this blog is going Michelle, you should really consider trying to get a spot on one of the Cleveland morning shows.

I see you becoming a local celeb in your own rite. You know how proud we Clevelanders are!