As a pleasure glutton that prefers collecting experiences over objects,
the Great Wall of China or sipping vintage port overlooking the Douro Valley wins over a Rolex or designer clothes. The rich tapestry that informs who I am over what I have gives me the mindset to draw upon as life enfolds.
On another note, the subject of what I believe will be among the most remarkable profiles I’ve written resurfaced and we’ve made arrangements to cook together next week so we can document his recipes.
This works twofold as it offers a relaxed environment for filling in the blanks of our initial interview. There’s always follow up questions and being in the same room cooking with guard down is often better than emailed responses to questions asked.
As is wont to happen with Home Cookin’ profile subjects, after agreeing to participate some come on board almost possessed to share their stories and others, not so much.
They’re reluctant and in need of gentle reassurance as most know trauma recently, if not currently.
Sharing thoughts in a blog or anywhere in public for that matter is a double edged sword. While spouting your impressions and feelings you run the risk of sounding vain or being misunderstood. Try as you might to be succinct in getting your point across with something you feel is obvious and without need of further explanation- that’s not
always the case for the reader and learned that first hand last week.
An open book with words still warm from reading. That’s the goal here. To publish a manuscript that takes you from page to heart and back. It’s more than writing though. In order for that happen besides luck, it’s understanding how it’s done by developing relationships and connections and marketing and all the other crap I’ve never cared about.
In writing about the food that interested me most, that resonates deeper and vibrates at a higher level- it was more home cooked than hip cheffed. Meals in homes not restaurants. Home Cookin’s global course is of its own making, ending up including numerous newly arrived that are now citizens of our world.
Useful self publishing information from Kickstarter to help independent authors.
Food reminds me of music and I cook like I play. Once I was good enough for other people to ask me about my cooking I coined a term defining it: “Jazzfood” i.e. solid technique coupled with tasteful improvisation.
Melissa 1 has an ongoing zoom call amongst her authors every other week and invited me to sit in for an hour of knowledge and support from people in the same situation. So many good ideas, and so much good will I’m writing about it only moments afterward while still fresh in my mind. Smart […]
The thought of working extended periods of time out of town haslost its appeal and the day to day reality of running restaurants,hotels or theaters is not one I’m interested in any longer. Notready to retire, in order to utilize 4+ decades of culinaryknowledge I write about food, and cooks in particular. Growing up in […]