Ask the Author: Jessica Tom

“Ask me questions anytime! ” Jessica Tom

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Jessica Tom Set your intention and stick with it. If you want to write a novel, set word count goals. If you want to write short stories, make sure you're sending out to publications on a regular basis. Read like it's your job. Write like it's your job.

If you want to write, you have to write. After a certain talent level, published authors are just the people who stuck with it long enough.
Jessica Tom Just keep writing. Put words to the page. Then more words. More. And then everything will flow more easily.

When I was in college, Michael Cunningham came to speak and said something like, "There are times when I sit down and think I write gold. Other times, I think I'm writing sh!t. But when I look back on those passages a couple days later, I can't tell the difference."

I think about that all the time. What's "good" and "bad" is oftentimes in your head. Just keep writing. You can always revise later.
Jessica Tom I'm working on another food-themed novel set in NYC. As an early reader said, "It's like The Maltese Falcon meets Gordon Ramsay." Make of that what you will...
Jessica Tom Don't get too hung up on it! Write how *you* want to write -- not what you think will sound smart or what you think will get the most likes on social media.

Especially with fiction, try to tie your narrative to personal experiences (without directly copying it) -- that will give you the emotional fuel to keep going, writing with heart and heat.
Jessica Tom There were three factors:

I knew I wanted to write about food, but was daunted by the idea of starting a blog or doing freelance writing assignments. There are so many people out there! Does my voice offer anything new? Where was my expertise? Well, my expertise was in fiction writing (that was my college minor)… so I decided to parlay my love of food into fiction, where I knew I'd have a better shot of making a mark.

My friend Alex told me of two friends who piqued my interest: A friend who went to Harvard and was now working coat check at Eleven Madison Park. And a friend who couldn't taste so tended to eat very spicy, highly textured foods (buffalo wings, for example).

I also wanted to write the book I wanted to read: a fun NYC novel with serious food settings that ring true. I had a lot of NYC restaurant knowledge, and I knew I could create a convincing world in a book.
Jessica Tom It's the most flexible art. Words are an expressive, nearly limitless medium. That's what makes writing so exciting -- and, let's be honest -- so frightening, too.

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