I’m slightly uncomfortable, na no I’m not, admitting to skimming through Oprah’s Magazine on a regular basis. The content is always motivational, educational, and fun. In June’s issue, I can’t believe it’s already friggin June, there are columns that are worth more than just skimming. June’s columns are worth reading – maybe even re-reading.
Have you ever heard of a ‘vision board’ or have you ever thought about taking a trip to a foreign country without a guidebook? How helpful is a cook’s guide to spring/summer greens? This issue has it all – if you wanna know the truth I like it so much that I pulled it out of the, you know what room, so that I can read it throughout the day.
Focus your eyes on Oprah’s June issue and start living the good life.
Big Time - not really.
When I first started this blog I thought that a magazine or F&B publication would find my posts so compelling that they would pay me big money to travel; to eat; and to write. Wouldn’t that be the life!! What can I say - I’m a dreamer who dreams big.
A couple of years later, several blog entries, a couple of published articles on Chef’s Blade & the Examiner and my dreams of being “the big show” haven’t become true. What is true is that I enjoy more than ever the travels, the food, and writing. I write with less concern with what the reader thinks and write more with what feels good for me.
I’ve also learned to cook much more relaxed; to be a part of and understand each ingredient I use and each meal I eat; that the surroundings are as equally important as the dish in front of me or the restaurant I’m visiting; that there is a time and place to take pictures of food; and to play more with my food like I used to as a kid.
Dreams come and go – some become reality. I’m dreaming of the roasted pulled chicken, egg noodles, and cottage cheese dish my mom used to make when I was a kid. The reality is that I’m heading to the market to pick up the ingredients.
A couple of years later, several blog entries, a couple of published articles on Chef’s Blade & the Examiner and my dreams of being “the big show” haven’t become true. What is true is that I enjoy more than ever the travels, the food, and writing. I write with less concern with what the reader thinks and write more with what feels good for me.
I’ve also learned to cook much more relaxed; to be a part of and understand each ingredient I use and each meal I eat; that the surroundings are as equally important as the dish in front of me or the restaurant I’m visiting; that there is a time and place to take pictures of food; and to play more with my food like I used to as a kid.
Dreams come and go – some become reality. I’m dreaming of the roasted pulled chicken, egg noodles, and cottage cheese dish my mom used to make when I was a kid. The reality is that I’m heading to the market to pick up the ingredients.
Quick note
It’s been way too long since my last posting. It seems as if I never stop doing something for the business. By no means would I change it for anything in the world. Since I started the business I’m happier and more tired than I’ve ever been. It’s a good tired though - do you know what I mean? I'm exhausted and satisfied all at the same time. It's euphoric. On that note I have to pry my little fingers off the keyboard and get to work in the kitchen.
Execution -
A successful business man recently told me that there’s only one difference between a dreamer and a doer – EXECUTION. When I heard that I started to reflect on the past and the present.
I’ve always considered myself a doer until about a couple of years ago. I could easily point the finger at Corporate America for holding me back but I can’t. It wasn’t their fault that I didn’t pursue my dreams. I was to blame. I fell into a trap that most of us, at sometime have fallen into –contentment; habit; fear.
I told myself that the beginning of the year was going to be different. I was going to pursue my dreams – I was going to be once again a doer.
The first thing I did was celebrated the New Year by going to Napa and eloping with my foundation - Erin. She is solid as a rock and I couldn’t have done what I’m doing without her.
The next thing I did was resign from my corporate job. Almost 4 years of having a cush job; a stable paycheck; and the pressure of management to hit “the numbers;” I resigned. Not an easy move at first but one of the best moves I’ve ever made.
So, what am I doing now? I’ve started my own business. I’ve always wanted to work for myself; I’m a risk taker, an adventurer, and a doer. Perfect recipe for an entrepreneur, right.
I’ve always considered myself a doer until about a couple of years ago. I could easily point the finger at Corporate America for holding me back but I can’t. It wasn’t their fault that I didn’t pursue my dreams. I was to blame. I fell into a trap that most of us, at sometime have fallen into –contentment; habit; fear.
I told myself that the beginning of the year was going to be different. I was going to pursue my dreams – I was going to be once again a doer.
The first thing I did was celebrated the New Year by going to Napa and eloping with my foundation - Erin. She is solid as a rock and I couldn’t have done what I’m doing without her.
The next thing I did was resign from my corporate job. Almost 4 years of having a cush job; a stable paycheck; and the pressure of management to hit “the numbers;” I resigned. Not an easy move at first but one of the best moves I’ve ever made.
So, what am I doing now? I’ve started my own business. I’ve always wanted to work for myself; I’m a risk taker, an adventurer, and a doer. Perfect recipe for an entrepreneur, right.
Recent Chef's Blade Article
It's been about 3 months since I became a featured writer on Chef's Blade. Working with the Managing Editor Jacky is a great experience. I'm grateful to have the opportunity to write for them.
This past article I interviewed Executive Chef/Owner of one of the hottest restaurants in the valley. Cork in Chandler is one of my favorite places to eat. They specialize in Modern American cuisine, small plates, and creative dishes.
Talking with Chef Brian Peterson was as entertaining as his food. Here's the article. If you are close by and would like to visit Cork let me know and I will join ya.
How Not to Fail as an Executive Chef by me
This past article I interviewed Executive Chef/Owner of one of the hottest restaurants in the valley. Cork in Chandler is one of my favorite places to eat. They specialize in Modern American cuisine, small plates, and creative dishes.
Talking with Chef Brian Peterson was as entertaining as his food. Here's the article. If you are close by and would like to visit Cork let me know and I will join ya.
How Not to Fail as an Executive Chef by me
Inspiration -
Where does it come from? For someone who has recently been professionally diagnosed with ADD inspiration comes from all angles at no set time or place. For example I was inspired to write about inspiration while I was eating a protein bar for lunch. Yes, a protein bar. It’s my dirty little food secret – I eat protein bars and shakes on occasion.
Today, a few minutes ago, I had a protein bar for lunch. One bite and 40 chews later I thought, “what is the inspiration behind these dense blocks of substance?”
When I cook I’m always thinking about how to balance flavors and create textures to stimulate as many senses as possible. I find inspiration from food memories from the past and present. Inspiration, I guess, is around us 24/7. It’s just a matter of doing something with it.
Today, a few minutes ago, I had a protein bar for lunch. One bite and 40 chews later I thought, “what is the inspiration behind these dense blocks of substance?”
When I cook I’m always thinking about how to balance flavors and create textures to stimulate as many senses as possible. I find inspiration from food memories from the past and present. Inspiration, I guess, is around us 24/7. It’s just a matter of doing something with it.
Subscribe to:
Posts (Atom)
Posts
