The Heart of Your Brand
Your business grows when your work becomes more honest, not more polished.
Instructor: Rebecca Blackwell
Part 1: Learn. The first session will be a recorded instructional workshop with an in-depth homework assignment to help you put the material into practice.
When: August 13, 5:00pm - 6:30pm EST
Part 2: Implement. Bring your homework, your questions, your roadblocks, and your challenges. Together, we’ll review what you’ve implemented, troubleshoot challenges, exchange ideas, and get thoughtful feedback from both the instructor and other food writers working toward similar goals.
When: August 20, 5:00pm - 6:30pm EST
Food writers (you and me) spend an enormous amount of time thinking about food, ingredients, recipes, the culture, photography, SEO, social media, newsletters, and audience growth. All of these things are important, but not as important as knowing the answer to this one question:
Why are people drawn to your work in the first place?
Every successful creator has a central idea that runs through everything they create. It’s there for you too, even if you haven’t found the words for it yet.
It’s the quality you bring to every word you write, recipe you develop, photograph you take, and story you tell. It’s present in every situation and relationship in your life, including the one you have with your readers. It’s so deeply woven into who you are that you couldn’t separate it from your work if you tried.
Whether your audience is thousands of people or five, this is what readers are responding to. The world doesn’t need another recipe or another food writer. Readers come back because of the way your work makes them feel.
They come back because they’ve connected with you. Once you understand what they’re responding to, and learn to communicate it clearly and consistently, you give the right readers a reason to recognize themselves in your work.
Your loyal readers aren’t there because of what you write. They are loyal because of how your recipes, stories, and words make them feel.
In this workshop, we’ll uncover the central idea that gives your work meaning and makes readers feel connected to it. You’ll learn how to identify the feeling that people return for, articulate why readers are naturally drawn to it, and create a strategy for clearly communicating that message across your entire brand.
I could tell you this workshop will help you build a stronger brand. And it will. But, more than that, it’s about finding the language that makes every piece of your business feel unmistakably, authentically yours.
To state it even more directly:
You don’t have to create it. It’s already there.
You just have to see it.
And then, you have to know how to communicate it.
Once you see it, writing becomes clearer. Bios become more authentic. Newsletters become more cohesive. Pitches become more compelling. Collaborations become more aligned. Products become more intentional. Social media becomes more natural.
Most importantly, your readers understand not only what you create but why it matters.
Your business grows when your work becomes more honest, not more polished.
Register for The Heart of Your Brand
*Part 1 of this and every class in The Food Writers Business Lab will be recorded and accessible to every paid subscriber.
About Rebecca Blackwell
Food Writer, Recipe Developer, & Founder of Mastermind for Food Writers and The Food Writers Business Lab
Rebecca Blackwell has spent nearly 30 years cooking and baking professionally and has published thousands of recipes. She is the creator of the recipe websites Of Batter and Dough and A Little and A Lot, and the author of the Let’s Get Lost newsletter.
In addition to her work as a writer and creator, Rebecca is the founder of Mastermind for Food Writers, and an Advisor in Residence for Write Up. Through the Food Writers Business Lab, she brings together experienced industry professionals to share practical, actionable education designed specifically for food writers.
Rebecca currently travels full-time by RV and sailboat with her husband, creating recipes, telling stories, and helping other writers navigate the evolving world of food media.
Questions?
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