You Asked For It

This week I've learned that most of the people who are interested in my blog are those who want me to post recipes, so my last title probably disappointed a couple of you, oops.
The hardest thing about giving out recipes is to assume that someone else knows what you are talking about whether it is ingredients or techniques. I will do my best, but it is your job to not be too uptight about food. That is one of my goals with this blog, getting people to relax and enjoy cooking and providing for their friends and family.
One of the most important things you can do for yourself to enjoy your experience at home is to set the mood. If your goal is just to be sure everyone gets some food in their stomach, that is probably all you are going to accomplish. For instance, if you are going for a romantic mood for two, you probably are going to put on some music to help you out. The same for cooking. Some of the best kitchen crews I worked with hardly spoke at all. Everyone just grooved to the music and kicked it out, like a dance.
So relax, put on some music, something you enjoy and is fun, Van Morrison will never let you down if you can't decide.
That's a start.

Recipes

I'm working on what seems like the impossible, getting all my recipes and menus into one format. What seems like an endless project has actually got me inspired again. I find myself saying, "what was I thinking", or "next time change this". I have collections on paper, on a palm pilot, two computers and a pile of papers and binders in the basement. I life long project really, too bad I'm starting twenty years too late.

Chef Symposium?

I got invited to go to what was called a "Chef Symposium" for Denver chef's last Friday.
Naturally, I was cynical. I didn't know anyone going in so I got there early in order to set up my own perimeter. I ended up meeting a guy from a restaurant company development division. We had heard of each other, we have a mutual chef friend so I hung out with him and his boss. Nice guys. The chef field trip was held at the Johnson and Wales campus here in Denver. Needless to say I wore my Culinary Institute of America Alumni pin on my chef coat collar.

We had some demos and spent a great deal of time talking about special requests, allergies, gluten-free celiac disease and sustainability. It was a relief to hear other chef's having the same challenges and the conversations were awesome.

It is always a blast to be around other chef's, especially strangers, who you can relate to and share info with.

What were you expecting from a chef's blog anyways?

Back on Track

Once I got this sblog business started I walked away from it, so I will try to get it going again.

I have spent the last month working on a secret project. More details as I get them.

I have been so blown away by Janet's blog that I have been inspired to move mine forward. Baby, yours is amazing. I am going to try to wade out of the shallow end.

My buddy Michael has a great one as well.