#Lazarus lynch series#
I think that looking back at my life there’s been a series of synchronicities that have led me and prepared me for that moment in time. LL: I like to say that I started writing this book the day I was born, because that’s true. So let’s talk about the genesis of the book. Author, performer, singer, dancer, drummer.
#Lazarus lynch mac#
Having my nutrition background and all of that and also being trained as a chef, I knew it didn’t take six eggs to bind the mac and cheese.ĮL: We are back with Lazarus Lynch. Lazarus Lynch: For the recipes, I wanted to keep my dad’s mac and cheese as classic, as unhealthy, as greasy as I remember it. Every week on Special Sauce, we talk to some of the leading lights of American culture, food folks, and non-food folks alike. TranscriptĮd Levine: Welcome to Special Sauce, Serious Eats podcast about food and life. “We sent it out to about ten different publishers,” Lynch says, “and…everyone was like, ‘No, no, no.'”Įventually, he found a publisher, and had to navigate the process of getting the book written and edited, but to hear more about what that was like, and how the book changed over the course of its writing, you’re just going to have to tune in. But the process of writing the book was a bit mystifying, particularly since he didn’t see any other book like it on the market- one written by someone who was in their early 20s and, as Lynch says, “who just came out of college, who’s a part of the LGBTQ family, and who’s talking about soul food.” Add to that the skepticism he initially faced from publishers, many of whom rejected the book pitch out of hand. “And I remember I kept bringing up my dad,” Lynch says, “and I…went to my room that evening and woke up the next day with ‘Son of a Southern Chef’ sort of on the tip of my tongue.”Īnd while Lynch adopted the phrase for his overall brand, producing a cookbook was just a natural extension of the many projects he’d already undertaken.
Lynch tells Ed that he came up with the title in his junior year in college, long before he even thought about what the book would contain, during a meeting in which a campus advisor asked him to think about his dream profession. In part two of Ed Levine’s conversation with Lazarus Lynch, who goes by more titles than any 25-year-old has any reasonable expectation to have (cookbook author, performer, singer…the list is incredible!), they delve into how Lynch decided he wanted to write his book, Son of a Southern Chef: Cook with Soul.