Re: Non Tech Writing Experience on Resume?

["S Ryan" <sryan -at- sryan -dot- com>]

I agree. Writing recipes *is* tech writing. For example, Cook's Magazine
reviews cookbooks. They note whether the recipes work and the level of
expertise they assume. Funny, when I reviewed software docs for the trade
press, I covered those issues as well. (Note: Doc reviews were part of
product reviews, not a stand-alone thing. But bad doc lost a product serious
points.)

So, don't look down and mumble something about cooking, hold your head up
and look 'em in the eye when you say it. There are other writer/cooks out
there. Michael Ruhlman comes to mind. And Bourdain did a pretty good job as
a chef/writer.

Now, this brings up related issue. Am I the only one who has noted the
affinity tech writers seem to have for the culinary arts?

BTW, Marty, which recipe was that in New Basiscs? I'd like to note it in my
copy.

Best,
S

----- Original Message -----
From: "Martin Waxman" <martin -at- waxman -dot- net>
To: "TECHWR-L" <techwr-l -at- lists -dot- raycomm -dot- com>
Sent: Monday, December 23, 2002 1:38 PM
Subject: Re: Non Tech Writing Experience on Resume?


>
>
> Fred Sampson <wfreds -at- cruzio -dot- com> wrote:
>  >I have a section in my resume for recent education and training, to
> demonstrate that I'm keeping current >even when I'm not working. If  you
> include your culinary training there, you can mumble something
> about >"writing procedures is just like writing recipes." ... Make your
> experience, whatever it is, relevant to the >job.
> Why mumble about it? Be proud of it.
> Writing recipes is writing exacting procedures -- especially for baking,
> where precision in measurement of ingredients, precision in baking
> temperature, and precision in baking time is absolutely necessary to
> achieve good results.
> Three years ago I took a weekend recipe writing course, because it is very
> technical writing.
> In my reference library, I can immediately find:
> --The Recipe Writer's Handbook
> --Recipes Into Type
> --Cardinal's Handbook of Recipe Development
> --(there is one other book that seems to be misplaced right now, and I
> can't remember the title)
>
> I've seen, tried, and have had to send in corrections, to published
recipes
> that are incorrect or badly written.
> For example, in The New Basics Cookbook, there is one recipe that omits
> both an important step and ingredient -- the result from following the
> instructions in the cookbook are a burnt, inedible mess.
>
> Marty Waxman
>



^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Check out SnagIt - The Screen Capture Standard!
Download a free 30-day trial from http://www.techsmith.com/rdr/txt/twr
Find out what all the other tech writers, including Dan, already know!

Order RoboHelp X3 in December and receive $100 mail in rebate, FREE WebHelp
Merge Module and the new RoboPDF - add powerful PDF output functionality
to RoboHelp X3. Order online today at http://www.ehelp.com/techwr-l

---
You are currently subscribed to techwr-l as:
archive -at- raycomm -dot- com
To unsubscribe send a blank email to leave-techwr-l-obscured -at- lists -dot- raycomm -dot- com
Send administrative questions to ejray -at- raycomm -dot- com -dot-  Visit
http://www.raycomm.com/techwhirl/ for more resources and info.