Hello! I’m Jay, and you can find me at Wild Lionesses' Pride (https://wildlionessespride.substack.com). I am a writer from Germany with a deep appreciation for the culinary arts. My Substack has so far focused on personal reflections and storytelling, but I’m excited to expand into food writing and culinary collaborations. I love to experiment, learn, and create food that serves as a balm for the soul and enhances well-being.
Who I’m Looking to Collaborate With:
I’m looking to connect with chefs, bakers, food writers, and bloggers who share a passion for creating, testing, and sharing recipes. Having grown up with a mother who was an avid cook, I have a strong background in German cooking and baking, and I regularly cook British, American, French, Spanish, Italian, Indian, Mexican, Caribbean, Austrian, and German dishes—from simple fare to elaborate multi-course menus.
I have a deep love for cookbook authors such as Thomas Keller, Michael Ruhlman, Dominique Crenn, Rick Stein, Massimo Bottura, Marcella Hazan for Italian cuisine, Grete Willinsky for traditional German recipes, and Erich M. István for Austrian classics. I’m particularly interested in collaborations involving recipe development, testing, and guest blogging, and I'm open to diverse culinary perspectives.
How to Contact Me:
Feel free to reach out via DM on Substack. I’d love to explore ideas and create something delicious together!
Currently, I’m just cooking for one—unfortunately—but I'm ready to make the most of it with great collaborations!
Lynn, Thank you so much for adding my information to the CollabStack list, on a Sunday - no less! I appreciate the support and good wishes. Looking forward to all the exciting possibilities that may lay ahead!
Hi everyone! I'm Sarah, I'm a Belgian pastry chef and chocolatier living in the UK. I'm over at sarahfrison.substack.com and write about Belgian food, food history and festive traditions. I've got a Fall recipe bundle coming out and will be doing some promo towards the holiday season of my book 'The Festive Belgian Bakery - Holiday Edition' with traditional Belgian bakery recipes. Think cakes, biscuits... as well as an in-depth guide on working with chocolate. If anyone is looking for guest posts or is interested in reviewing my book or the Fall recipe bundle, do get in touch via DM 😊.
I am always interested in finding Cookbook Authors or Recipe Developers to interview for my Podcast "Dishing With Stephanie's Dish." I would also be open to talking about Midwest/Minnesota Cooking or Sharing Recipes in publications or newsletters from my "True North Cabin Cookbook."
I'm definitely interested Stephanie! I wrote a cookbook last year called 'The Festive Belgian Bakery - Holiday Edition' and am looking to promote it again leading up to the holiday season. Is that something you'd be interested in for the podcast? The book has sections on different traditional holidays from the start of December all the way to February and also has an in-depth guide on working with chocolate.
Hello! I’m Jay, and you can find me at Wild Lionesses' Pride (https://wildlionessespride.substack.com). I am a writer from Germany with a deep appreciation for the culinary arts. My Substack has so far focused on personal reflections and storytelling, but I’m excited to expand into food writing and culinary collaborations. I love to experiment, learn, and create food that serves as a balm for the soul and enhances well-being.
Who I’m Looking to Collaborate With:
I’m looking to connect with chefs, bakers, food writers, and bloggers who share a passion for creating, testing, and sharing recipes. Having grown up with a mother who was an avid cook, I have a strong background in German cooking and baking, and I regularly cook British, American, French, Spanish, Italian, Indian, Mexican, Caribbean, Austrian, and German dishes—from simple fare to elaborate multi-course menus.
I have a deep love for cookbook authors such as Thomas Keller, Michael Ruhlman, Dominique Crenn, Rick Stein, Massimo Bottura, Marcella Hazan for Italian cuisine, Grete Willinsky for traditional German recipes, and Erich M. István for Austrian classics. I’m particularly interested in collaborations involving recipe development, testing, and guest blogging, and I'm open to diverse culinary perspectives.
How to Contact Me:
Feel free to reach out via DM on Substack. I’d love to explore ideas and create something delicious together!
Currently, I’m just cooking for one—unfortunately—but I'm ready to make the most of it with great collaborations!
Looking forward to connecting,
Jay
Many thanks for this detailed information. I have added it all to the CollabStack list. Good Luck.
Lynn, Thank you so much for adding my information to the CollabStack list, on a Sunday - no less! I appreciate the support and good wishes. Looking forward to all the exciting possibilities that may lay ahead!
Warmly, Jay
Hi everyone! I'm Sarah, I'm a Belgian pastry chef and chocolatier living in the UK. I'm over at sarahfrison.substack.com and write about Belgian food, food history and festive traditions. I've got a Fall recipe bundle coming out and will be doing some promo towards the holiday season of my book 'The Festive Belgian Bakery - Holiday Edition' with traditional Belgian bakery recipes. Think cakes, biscuits... as well as an in-depth guide on working with chocolate. If anyone is looking for guest posts or is interested in reviewing my book or the Fall recipe bundle, do get in touch via DM 😊.
Thanks Sarah, your request is listed.
Love this!!
Thanks, Sally. I am hoping it becomes a useful index.
I am always interested in finding Cookbook Authors or Recipe Developers to interview for my Podcast "Dishing With Stephanie's Dish." I would also be open to talking about Midwest/Minnesota Cooking or Sharing Recipes in publications or newsletters from my "True North Cabin Cookbook."
I'm definitely interested Stephanie! I wrote a cookbook last year called 'The Festive Belgian Bakery - Holiday Edition' and am looking to promote it again leading up to the holiday season. Is that something you'd be interested in for the podcast? The book has sections on different traditional holidays from the start of December all the way to February and also has an in-depth guide on working with chocolate.
Thanks Stephanie. I've added you to the list. It sounds like a great opportunity for someone. Good luck.
Thanks Lynne I appreciate your work!
Please leave all your details here.
This is wonderful!