@foodiesunite tribe before I get in too deep. Why am I here? What's my relationship with food? Hopefully you'll have a few good answers by the time you're done reading.I don’t know if I can pinpoint the exact moment or the particular experience that sparked my love of food and cooking… but it has managed to carve its way into the course of my life-- for better or worse.
My mom was a waitress and bartender, and she married a cook after my father died in the summer of 1997. So I picked it up early: dishwasher at fourteen years old, bus boy at 16, waiter at 17, bartender at 18, and I’ve done my fair share of line-cooking since then as well.
And somewhere along the line, I developed a passion for #food! My palette and skills grew more refined as I wandered around the culinary landscapes, and I found myself thinking more and more about how I wanted to prepare certain things, to try this or that. Food preparation excited me (and still does).
My family currently owns a #restaurant, at which I’ve been a managing waiter and a cook more recently. So that has certainly given me a unique freedom to explore. It’s up for sale right now though unfortunately… I would love to buy it and keep it in the family, but the current economic climate feels prohibitive at best and I don’t want to risk losing everything.
That’s an entirely different story (for some other time) though. This is just my short introduction to the #Foodies community. It took me a while to find my way over here… but now that I’m getting settled in, it’s clear this is the most natural #HiveTribe for me. More than crypto, finance or writing.
My name is David, and I’m a hopeless #culinary philosopher and cartographer. It’s a pleasure to make your acquaintance.
I really have enjoyed my time here so far, reading and commenting, and I can’t wait to devour more of your delicious content! I’ve already gotten a few great ideas, so I know this is going to be a long and beautiful friendship.
I just want to eat and serve good food. Like I said, there really is no single inspiration I can recall to explain my interest in the kitchen. I suppose it’s been gifted to me by chance… pumped into my veins by a confluence of circumstances and relationships. I’m definitely not complaining.
I can give part of the credit to a friend of mine back about fifteen years ago. His name was Chris, and we would take the bus to his apartment after work to watch comedy skits and shows and talk about food. He loved to cook… he loved to learn about almost anything food-related.
Although he wasn’t an expert (or the best cook) by any stretch of the imagination, his infectious curiosity only added to my own experience and keen interest. He would routinely spark conversations and experiment in interesting, unexpected ways.
He also introduced me to the seminal cult classic, THE JOY OF COOKING by Irma S. Rombauer. Such a relatable, informative and somehow vulnerable book for beginner and veteran cooks alike, I couldn’t possibly express the breadth of value I’ve gotten from it. Many of you have already digested this gem, but it really should be on every #cooking enthusiast’s bookshelf!
That link should take you to the very cool facsimile version of the book. It's an exact replica of the first edition, and it is just too whimsical and playful to pass up. There are other more common editions available too... but you should read it at least once.
That’s all I’ve got for now though. Feeding people makes me happy, and finding ways to step up the quality of the food I serve is what keeps it gratifying. That’s the best way I can explain it. Anything I can learn and apply to that end is a WIN in my mind. Elevated home cooking.
So that’s why I’m here! I want to learn and grow as a cook. I'll pass on some of my more successful #recipes-- and find new ones, of course! I’ll also share some of the experiences and insights as they pop up or come to mind, and I’ll do the occasional deep dive into my philosophy of food, hospitality and service.
And I’ll drop a few of my favourite books, movies and other goodies along the way just to keep things fresh. There is so much to talk about, but I’ll do my best to keep these posts brief and informative.
Having said that, perhaps I should cut off any further ado this time and just say I’m glad I found you. Thanks so much for taking part in this #Hive community, and for fighting to keep the lost art of HOME COOKING alive and well.
Posted via foodiesunite.net
