I stopped writing “Home Cookin’- The Stories Behind The Food” a few years ago. I’d written 20 profiles, a seemingly respectable number that was already a couple hundred pages. After 100 unsolicited queries were unsuccessful, and then Covid – the manuscript wasn’t going anywhere so minimal effort was expended by moi.
Stories are like evergreens though and poignant and compelling have no expiration date.
It wasn’t on my mind to write another profile with 20 under my bed/in my computer, but after meeting Hacen I had no choice. Joanne Tesler-Frere, a member of an author’s group I’ve become part of, is also the director of program development for Literacy Chicago. Knowing we’d be a perfect fit, she introduced us. Literacy Chicago’s mission is addressing the literacy and language needs of Chicago adults. Thousands have benefited from a broad range of life changing programs they’ve developed. It’s also where Hacen learned how to speak English by going nearly everyday for a year.
This guy is a force and his fluency is impressive.
A good part of last week was spent transcribing our recorded interviews. Hearing the cadence of his voice, the small imperfections of his speech in his now 8th language spoken, you can’t help but smile. Sometimes you cry.
It’s hard to be objective but his story is so powerful, so compelling- it’s perfect to be the first new one written in a few years. Otherwise, what’s the point?
Go big or go home.
My mind reels rehearing our conversations about present day slavery and police hit men. I’ve since peppered him with questions to flush out what I don’t understand, and will have him read and comment when I’m done to make sure we’re on point. Follow up questions are routine but no subject has seen their profile before it’s done. The gravitas of this story demands fact checking extraordinaire. It will be too long to read in its entirety but I’ll read excerpts from it when I do an authors reading in August.
Deadlines help.
August is doable. My nature is to work on something until it’s pulled from my hands, otherwise it’s an ongoing ever evolving work in progress and improvisation.
Articles, menus, songs, kitchen designs, record overdubs are worked on/tweaked throughout the process but finished in the last minute. Otherwise I fuck with them forever. Ask anyone that’s worked with me on anything I do. Me with the “or” options always.
Best to embrace the snapshot in time theory and move on. To paraphrase Lenny da Vinci “Art is never finished, only abandoned.”
Regarding the influencer dinner I did a couple weeks back. So far I’ve been “tagged” on 2 reels. They’ve done way better than anything I’ve done prior but based on our discussions I was hoping for more in exchange for the 15 hrs of hard labor I donated. Not complaining about increased visibility and some new followers- but how it benefits me remains to be seen, so the jury’s still out.
For what it’s worth I’d love to experience “viral.”
Chef/percussionist/writer/reprobate and lover of all things beautiful & delicious, Chef Alan Lake’s culinary career includes East Bank Club in Chicago; Sunset Marquis in W. Hollywood; Izakaya Hiwatta in Ichinomia Japan and legendary nightclub Purpur in Zurich, Switzerland. Working all around the world for over four decades, he's won numerous awards, professional competitions and distinctions. He’s the author of Home Cookin'- The Stories Behind The Food and The Garlic Manifesto- the history of garlic going back to 10,000-year-old Neolithic caves and contains facts, fiction, folklore, myths and legends (besides 100 recipes).
A lifelong musician that plays 70+ percussion instruments, he coined the term “Jazzfood” to describe his cooking style i.e. “solid technique coupled with tasteful improvisation.” He views his food as he does his music and writing and has been known to bust a pout if subpar in any way.
Storytelling, especially family history stories are precious, and they are important ways to keep memories and passions alive. Thanks for sharing a glimpse into your approaches and prompting some of my “on hold” creations to come back to the top o of my list. I also LOVE the quote you shared, “Art is never finished only abandoned” and I am now prompted to assess some of my patiently waiting abandoned projects!
if something i said made you want to revisit or engage i’m honored. content is evergreen in nature but you’ve gotta show up if you want to meet the muse. between music/food/writing i’ve got 100’s. you want to samba or eat, i’m your guy. what to do it is a different skill set.
everyone has a story. up to us to get them to tell it.
I enjoyed reading your story about the profile with the leader of Literacy Chicago, Alan.
Your comment, “Best to embrace the snapshot-in-time theory and move on. ” resonated with me. I too get caught in the trap of working on something “until it’s pulled from my hands.”
If I’m being honest it may have something to do with spending 2-3 hours a day for 10 years, practicing classical singing. The pieces I worked on were like unfinished diamonds and never quite polished.
I may follow your lead and “embrace the snapshot in time theory” more often.
Can’t wait to read your next profile!
Go big or go home. I like that!
otherwise what’s the point?
We all need deadlines, even self-imposed ones. Good for you for picking this up and sharing it with the world.
i only know how it works w/me.