its been a long long time since i've been online. frankly been really busy with the corporate world of food in the world of home retail. i've been super busy developing my skills of teaching people about the tools used to create amazing food at home for the everyday person. a completely different path in the food world then i would have imagined for myself. i thought at my age i'd be cooking for very cool people all the time as a private chef..and food blogger.. but somehow found myself on the path of teaching the women of today how to sous vide so to empress their friends, or showing them how to use the dutch oven to wow their husbands who think they cant cook.
i've been teaching in the oddest way, sharing my food knowledge with people who dont read food blogs, who have no clue what they are ordering has the hardest preparation. i've been telling everyday people that they too can make ice cream better then misters ben and jerry. i tell the history of saffron to women with 4 carat diamond rings. i teach 19 year old boys how they use pigs to find the elusive truffle fugus. i mime the way you should truss a chicken for ina's engagement chicken. i tell stories of amazing kitchens with the best cookware. i share secrets of how to keep your pans looking like new. i have become a different warrior for food, i no longer tell people where i've been eating, but how they can become masters of their kitchen.
its very different the role in food i've taken. i sometimes feel like i've cheated the real food person role. but i guess if i'm inspiring people to becoming chefs at home and create, share love with their friends and family then i'm still sharing the love of food with everyone. its a different way of looking at the job i have, some people think i'm just selling things, but i'm selling the idea that at home an everyday person can be a gourmet cook @ home.
so the picture i've included in this post is a pic of my lunch the other day. walked down to wholefoods market, hit up the salad bar (veggies), seafood station (cooked clean shelled shrimp), then perishable foods (fresh udon noodles). went back to the work, heat up the nonstick skillet made a quick lunch and sat in the back eating something like that during my 1 hour lunch break. not your everyday ham and cheese sandwich for lunch. its how i show you that, when i say its that easy... it really is.. took me 10 max and burned the calories walking to get the ingredients. i seriously think it can be everyone's lunch too, just listen to what i have to tell you..
eat extrodinary everyday
Posts
