tag:blogger.com,1999:blog-5918800617954487311.post7245712721832412178..comments2024-03-22T23:59:37.332-07:00Comments on Les Edgerton on Writing: GORDON RAMSEY'S NOVEL-WRITING INSTRUCTIONLes Edgertonhttp://www.blogger.com/profile/17997858985904932554noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5918800617954487311.post-34585199367463038392013-04-28T16:39:03.082-07:002013-04-28T16:39:03.082-07:00My wife is an AOD counselor, specializing in eithe...My wife is an AOD counselor, specializing in either ex-cons, or current convicts being offered diversion. One of the first things she teaches her clients, often while they're still in the throes of withdrawal, is that their communications will more often have the results they desire if the structure it as "something nice -- then the ugly truth -- then something nice." Perhaps its hard wired into us.Pearce Hansenhttps://www.blogger.com/profile/09274059536796012123noreply@blogger.comtag:blogger.com,1999:blog-5918800617954487311.post-36412553306146648262013-03-23T15:42:38.310-07:002013-03-23T15:42:38.310-07:00Helen, if you're ever interested, we'd lov...Helen, if you're ever interested, we'd love to have you! The way it works, each member submits up to 10 pages a week of their novel and we've lately broken into two halves of the class and the half you belong to all comment on your work and you do the same with theirs. I comment on everyone's. We've got students from literally all over the world. It's not done in "real time" although often we do end up chatting online at the same time. If interested, I'd be happy to give you more details.Les Edgertonhttps://www.blogger.com/profile/17997858985904932554noreply@blogger.comtag:blogger.com,1999:blog-5918800617954487311.post-22975153372463470832013-03-23T15:39:27.273-07:002013-03-23T15:39:27.273-07:00Hi Helen, Oh, I don't teach in a classroom. I ...Hi Helen, Oh, I don't teach in a classroom. I have an ongoing online class that is 10 weeks long and when each session is done we take a 1-2 week break and then start another one. It' been going on for a couple of years and we keep it to 10-12 people and only add new members when someone drops out. It's $350 for the class, although we have an auditing feature where people have total access to the class except they don't participate (for $100) but which those who've gone that route as there weren't any openings yet, tell me it's been one of the most valuable experiences they've had. We're pretty intense! And, don't suffer dilettantes or fools... They've named it "Boot camp" if that tells you anything...Les Edgertonhttps://www.blogger.com/profile/17997858985904932554noreply@blogger.comtag:blogger.com,1999:blog-5918800617954487311.post-87811490002496095672013-03-23T15:00:54.670-07:002013-03-23T15:00:54.670-07:00I wish I lived close enough to take your class, Le...I wish I lived close enough to take your class, Les.Helen Gingerhttps://www.blogger.com/profile/09794759602654727110noreply@blogger.comtag:blogger.com,1999:blog-5918800617954487311.post-44067065998462475542013-03-23T14:32:18.494-07:002013-03-23T14:32:18.494-07:00I saw that episode! Well, actually, I've seen ...I saw that episode! Well, actually, I've seen every episode! And, Carson, you're an example of why I love teaching--you have talent which lots of people have--but more important, you work hard, listen hard, don't make the same mistake twice, have rhino skin (I meant that in the most positive way!), and never, ever, ever give up. The book you just finished has a very bright future!Les Edgertonhttps://www.blogger.com/profile/17997858985904932554noreply@blogger.comtag:blogger.com,1999:blog-5918800617954487311.post-89451685267384491302013-03-23T14:08:25.445-07:002013-03-23T14:08:25.445-07:00Les. Ramsey was shooting an episode of Kitchen Nig...Les. Ramsey was shooting an episode of Kitchen Nightmares across the street from Paul's business in Pasadena a couple of years ago. It was a Jamaican restaurant. We never ate there; terrible reputation. <br /><br />He did his thing and it looked quite good, but the place has since closed. So I'd add that in the restaurant business, as in writing and anything else you do, you have to KEEP doing it right. You slack, you slide.<br /><br />The respect you show when you work on my book with me is why I keep coming back. "May I have another, sir?Carson Flandershttps://www.blogger.com/profile/15804531423580074064noreply@blogger.com