Why do people start blogs? For me, its for fun but maybe its for boredom too. Don't get me wrong, I love what I do, but I have more free time on my hands than anyone can imagine. Yes, I do work hard, but I also have plenty of time to drink my coffee, watch my t.v. and casually gravitate towards the computer for a few hours before the cooking and the fun begins. Sometimes I work just for one client, sometimes I cater, sometimes I cook at home, although I'm sure my girlfriend will attest, not often enough.
I started a blog about burgers a couple months ago, and I got hooked. As much as I love burgers, both eating and writing about them, I knew I had more to say. I'm not trying to get popular, or make money, really I'm just writing for myself and for those who want to read along. I don't think I write particularly well but I love food and I have opinions. I don't think two blogs are completely necessary, but I wanted to keep things separate, to prove I'm not just some fat guy who likes his red meat. Truth be told, I eat relatively light. To paraphrase Samuel L. Jackson from Pulp Fiction, my girlfriend's a vegetarian, which pretty much makes me a vegetarian too. When I cook at home, I like quick dishes, if I can plan ahead and mise en place before work, all the better, but when I get home, after 7pm, I just want food that's quick, easy, and full of flavor. Above all else, this blog will be about my daily cooking; personal chef work, catering (when I can get it) and what I cook at home.
The greatest thing about being a professional chef is that I basically work for myself, (if you don't count all the people who are my "bosses") and generally I work for only a few short hours a day, and I get to buy cookbooks for "research" (my one spending weakness I admit). Like most chefs, I can be temperamental, I want perfection all the time, but I realize this is not a perfect world, and I do make mistakes. It's knowing how to fix those mistakes that ultimately makes a dish a failure or a success. This blog will be all about my hits and misses.
I also have to throw in, before I get slammed with criticism, that I am by no means a writer or a food stylist. Us chefs are always taught that we eat with our eyes first. Yea, I agree, sort of, but for me, I eat with my stomach. If I'm presenting a nice dinner for a client, I'm all about making the food look pretty, but at home, I just want it to taste good. So take my mediocre writing and my sub-par photographs for what they are, and just enjoy reading along.
Warning number two; In all fairness, I will absolutely protect the privacy of my clients. Should they stumble across this blog, they should know it is just my way of venting, I am by no means bitter or resentful in any way, this just happens to be my outlet. And in most cases, I exaggerate, it's what I do, so please, read at your own discretion.
I started a blog about burgers a couple months ago, and I got hooked. As much as I love burgers, both eating and writing about them, I knew I had more to say. I'm not trying to get popular, or make money, really I'm just writing for myself and for those who want to read along. I don't think I write particularly well but I love food and I have opinions. I don't think two blogs are completely necessary, but I wanted to keep things separate, to prove I'm not just some fat guy who likes his red meat. Truth be told, I eat relatively light. To paraphrase Samuel L. Jackson from Pulp Fiction, my girlfriend's a vegetarian, which pretty much makes me a vegetarian too. When I cook at home, I like quick dishes, if I can plan ahead and mise en place before work, all the better, but when I get home, after 7pm, I just want food that's quick, easy, and full of flavor. Above all else, this blog will be about my daily cooking; personal chef work, catering (when I can get it) and what I cook at home.
The greatest thing about being a professional chef is that I basically work for myself, (if you don't count all the people who are my "bosses") and generally I work for only a few short hours a day, and I get to buy cookbooks for "research" (my one spending weakness I admit). Like most chefs, I can be temperamental, I want perfection all the time, but I realize this is not a perfect world, and I do make mistakes. It's knowing how to fix those mistakes that ultimately makes a dish a failure or a success. This blog will be all about my hits and misses.
I also have to throw in, before I get slammed with criticism, that I am by no means a writer or a food stylist. Us chefs are always taught that we eat with our eyes first. Yea, I agree, sort of, but for me, I eat with my stomach. If I'm presenting a nice dinner for a client, I'm all about making the food look pretty, but at home, I just want it to taste good. So take my mediocre writing and my sub-par photographs for what they are, and just enjoy reading along.
Warning number two; In all fairness, I will absolutely protect the privacy of my clients. Should they stumble across this blog, they should know it is just my way of venting, I am by no means bitter or resentful in any way, this just happens to be my outlet. And in most cases, I exaggerate, it's what I do, so please, read at your own discretion.
