I have a recipe question: Hopefully I have an answer for you. I occasionally get a recipe question via email – anything from ingredient substitutions to what the heck did you mean here to preparation questions. I do respond to them, but it’s much better for everyone if you leave your question in the comment section of that recipe. No matter how busy I am, I always read new comments, even if that post is old and will respond to a published comment much faster than an email. Plus, anyone else with your question can save themselves the trouble. Blogs are micro-communities, so it would be awesome if you’d help grow mine.

I contacted you through Twitter/Flickr/Facebook/LinkedIn and you didn’t respond: First of all, I’m really sorry! To be completely honest, I use Twitter, Facebook and LinkedIn primarily as professional networking tools. So if you were attempting to get a recipe answered there or attempting to interact with me on something regarding anything other than content strategy, advertising, etc., I may have pushed it to the bakcburner and forgotten about it. If you email me through the main address for this site twbchef@gmail.com, I will respond.

I work in PR/marketing/advertising for a company that makes something your readers would love, can I send you a sample? Sure, I am doing product reviews on Diary of a Would-Be Chef. I enjoy trying new things but as a former journalist, please know that I’m increibly impartial and if I don’t like your product, service, food, gadget, etc. I won’t hesitate to review it with all the honesty and integrity I can muster. If you’d like to send a product or discuss a promotion for readers, please send an e-mail.

I would like to advertise on your site: Thanks! Yes, you certainly can. Let’s discuss what type of advertising you want to do and what display sizes you’re looking for. Shoot me an e-mail through twbchef@gmail.com.