Hello. I’m Amanda.
Not really one for small talk, so let’s get to it. Here are 12 things you should know about me:
1. I’ve never been “one thing”. Whether it was being on stage at The Second City Hollywood or working as the first dedicated segment producer of Facebook Live at Time Inc., stories are what gets me up early and keeps me up at night. I believe art can't be contained in a box. Once you understand how stories work, the medium doesn't matter and the craft overlaps.
So, don’t be surprised if I bring up playwriting when talking about how to improve dialogue for your food memoir, or if I drop a documentary suggestion when you’re stuck on how to define the why of your cookbook.
2. My last name is pronounced PAW-LICK, like Jackson Pollock or Kevin Pollak. We just like to keep you guessing with the spellings.
3. These California roots run deep within me. After leaving the suburbs of Vacaville aka the outlet mall on the way to Tahoe, I’ve had mailboxes in South Carolina, Los Angeles, Oakland, NYC, Birmingham and now, Nashville. But no matter where I go, I’m dreaming of summer beach days in a hoodie and my next San Francisco Giants home game. Oh, and don’t forget the sourdough.
4. I believe in connecting people to their best stories. Writing a cookbook or food memoir isn’t about one book. It’s about your entire career. So, I want to help you use everything that’s made you YOU up until now, to craft a story only you can tell.
I never thought working at Whole Foods would lead to one of the first articles I wrote while at Cooking Light. Beyond that, I didn’t expect it to be picked up by Food & Wine and Yahoo News, but a good story is a good story.
That’s why I have every client begin with magazine pitches. It gets to the root of your story, maps out your expertise and passion, and opens the door to the oh-so-important-and-never-ending marketing and publicity part of your career. This client favorite not only sets the foundation for our work together, but helps people to see their work through the eyes of editors and larger audiences. Some of their pitches have even been picked up by outlets such as Food52 and The Los Angeles Times.
Plus, as someone who’s not only worked in content marketing, but has been in-front and behind the camera (and podcast mic), I love brainstorming new ways to use your past work to promote and sell your book.
The most rewarding part of this work is seeing clients take up more space in the world and tell their stories boldly, especially when they land a Big 5 (traditional) publishing deal. Sometimes, people just need a little push to get them where they were always going.
5. Essentialism by Greg McKeown changed my work and personal life. I live for white space, whole days without looking at my phone or email and am planning my dream sabbatical which will include ocean-side rooftops and bubbly.
6. I heard someone say once: People in L.A. name drop, so you know they’re legit. People in Nashville name drop to see if you have mutual friends.
Having lived in both places, I’d say that’s pretty true. But I also believe people like to know they’re in good company.
It’s been true for my own career. I’ve worked with James Beard award winners, stars of ABC’s The Bachelorette and Capitol recording artists. My mentors have included The Daily Show and MADtv alums as well as the former Senior Editor at Mother Jones magazine and the current Editor-in-Chief of Food & Wine. Any friend of theirs, is a homie of mine.
I’m grateful for the folks I’ve met throughout my career who’ve been generous with their time, connections and charcuterie, and I pay that forward every chance I get.
7. Fiction’s my first love. Even though I went to Mills College specifically for the magazine writing program, I couldn’t stay away from the Creative Writing department. I ended up with it as my degree concentration and was lucky enough to spend a summer at NYU studying (and eating) all the things.
Some favorite novels that’ve been on my nightstand include The Bell Jar by Sylvia Plath, Ghosts by Dolly Alderton, Peach Blossom Spring by Michelle Fu and The Midnight Library by Matt Haig.
8. Somehow, I became a food writer and producer without knowing how to chop an onion. Go figure. But it reinforced the idea I’ve had throughout my life: You can always be learning something. And the truth is, I didn’t have to be an expert to know about food. I just had to be smart and humble enough to ask questions and find the answers when I wasn’t sure.
Straight up: If I don't have the answer, I’ll do what I can to find it.
9. You can pick my laugh out of a crowd, and it’ll probably make you laugh too.
10. Failing on stage taught me to make feedback my queen. I still get sweaty palms thinking of all the times I was alone in front of a live audience when ish just wasn’t going right, and no one else could save me. But you know what? I survived and kept this nugget from an improv teacher in my back pocket: It could always be better, and it could always be worse.
Let’s be real. No one likes rejection or falling flat on your creative face, but it’s part of the process. And the more you put yourself out there or just share your ideas in general, you’ll find that some people get it and some don’t. With both, you’re just gathering more information to use for next time.
11. In college, I worked at a boutique children’s bookstore, and my weekly story time was fire. You haven’t lived until you’ve heard Chicka Chicka Boom Boom as a spoken word poem.
12. I believe there’s a million different approaches to this work, and the people who tell you there’s only one way to write and sell a cookbook or food memoir are big ‘ole liars. I said what I said. I’ve heard from countless people and clients that the overwhelming part about the writing process is that there are so many opinions.
Design your book proposal.
Don’t design your book proposal.
Write your book first.
Don’t EVER do that.
You should definitely get an agent first.
No no. Self-publishing is where it’s at.
All good information, but it doesn’t mean it’s right for you.
As a book coach, I’m only here to best serve YOUR story. There are some general structures and industry rules, but when you have a truly compelling story, things bend a little more easily.
It’s time to stop the endless internet searching and asking for permission.