onward..

So, I guess I should keep this thing going, now that I have a following. lol

I'm back home, to reality, which means, managing a kitchen in a corporate chain restaurant, and cooking for my kids. Nothing too glamorous there. So I thought, let's talk about some of the stuff I have done, and hope to do again.

The quick version of my experience- I have cooked in what were some of the best kitchens in Philadelphia, in their day. All of them are gone now, unfortunately, but I got some great experience, and worked with some great people. I learned Mediterranean, Italian, Fusion, French, Asian, and some good old Soul Food cooking. I took some time to go to culinary school at La Varenne in Paris.

I owned and operated State Street Cafe in Doylestown, PA for almost 8 years. What a great time that was. My menu changed with the season, or my mood. It was like playing "Ready, Set, Cook" every day. 

I taught at The Restaurant School at Walnut Hill College. I've done demonstrations at Celebrity Kitchens in Wilmington, DE. Hey, I've been on TV, too! I did a series for Comcast On Demand called "Digital Cookbook." It was kind of dry stuff, but it gave me a great taste for doing TV cooking. That's where I'd really like to be. Anyone who knows me, can guess that when I get up in front of an audience to demo something, it's going to be part cooking lesson/part stand up comedy routine. I love doing it. Next step will be to get a website, and start doing webcam. Of course, I'll be recording them at about 4 am, because I work about a jillion hours a day.

A few years ago, (more years than I care to remember), I put down my thoughts about cooking, and a bunch of my recipes, in the hopes of publishing a cookbook. It's still in my filing cabinet. But I wanted to share the introduction with you, and then in future posts, I'll start giving you some of the recipes.

So, here's how the book would open:
I've been thinking about writing a cookbook for a long time. I've jotted own ides, but never followed through. I mean, I know a lot of great recipes, but I couldn't decide on a "theme", a reason why someone would buy a book by me..and then actually use it. Over the year that I have been a chef, I have worked in many different types of restaurants, and with many different types of chef. I have always been a hands-on chef. I left cooking for a while to teach, but it didn't take long before I was back in the kitchen, because I need to be close to food-to touch, smell and taste it. I love food. Cooking is an art. It is creation and performance. People who become chefs don't do it for the money, believe me. They cook because they have to, something compels them to. But I don't only cook to create. I do it because it is FUN. Yes, there are many kitchens where the line cooks work in silence and there is an air of utmost "professionalism." My kithcens have alway been filled with laughter. And music. I love going to work, because I love to be surrounded by funny, intelligent people wit the same mission as myself-to make great food, a decent living, and to have fun. I'd hate to work as hard as I do if I didn't truly enjoy it.

But I digress. All I am trying to say is that cooking shouldn't be intimidating. Making good food is really easy, once you understand the basic concepts. There are lots of great chefs out there that never went to culinary schoool. The just had a good palate, some common sense, and a bit of insanity in them. And they like to eat. This describes me, and most of the people with whom I have had the pleasure to work. I hope that, if you picked up this book, you are one of those people. You don't have to cook for a living to love to cook.

My dad loves to cook. So does my father-in-law. They both have a multitude of cookbooks and recipes they have gathered. Yet my phone often rings- "what is mirepoix?" "how long does it take for pork loin to cook through?" "where can I find white truffle oil?" Cooking shouldn't be a test of your knowledge. It should be fun. (I do believe I've mentioned that.) You shouldn't have to strain yourself to make a wonderful meal for two, or twenty.

So, the way I look at it, there has got to be something between the "heat and eat" of pre-prepared foods, and something that requires three days of preparation and a working knowledge of French. Once you understand the basics of food, there is not excuse not to eat well, be it simply prepared, or more involved dishes. Where do I begin, you say? Well, start with your own palate. Obviously, you should eat what you like. Build a supply of staples in your home around your taste. Learn which food combinations work. And then..remember...this is important...have FUN.

Like I said, I wrote that a while ago, but most of it still holds true. If you understand where I'm coming from, then keep reading as I post more. In the meantime, tell your friends, family, neighbors, and all those people you friended on Facebook just so you could have lots and lots of friends but that you never really have a desire to talk to to read this blog and join in.

Later, taters. Got to go ponder what goes in the lunch bags tomorrow.