4 years ago
3
13
Posted On: November 19th 2022, 02:46 pm
(Pics 2012)
I am not a talented chef.
I’ve easily made more bad food then good lol (☝🏿😂 )
Just to be clear making good food doesn’t require formal training, endless funds or the most sought after ingredients. Good food isn’t pretentious or unapproachable. It’s universal I think. Have a willingness to explore flavor.
Commit yourself to your craft! Nurture it, develop it, and create! Commune with other like minded people as well. Good food isn’t made vacuum.Be open to criticism but try not to take it too personally (you will) 😂 😂 😂 A lot of “luck” and opportunity is born from sweat equity. Keep your head down and work, bust your ass, but know your worth! Set your price now….on what you’re willing to sacrifice to reach your goals! I would love to say that if you do these things you’ll make it…but there’s very little guarantees except long hours and late nights lol. But don’t despair because you’re in good company! Bourdain wrote it best,
“In America, the professional kitchen is the last refuge of the misfit. It's a place for people with bad pasts to find a new family."
I am not a talented chef.
I’ve easily made more bad food then good lol (☝🏿😂 )
Just to be clear making good food doesn’t require formal training, endless funds or the most sought after ingredients. Good food isn’t pretentious or unapproachable. It’s universal I think. Have a willingness to explore flavor.
Commit yourself to your craft! Nurture it, develop it, and create! Commune with other like minded people as well. Good food isn’t made vacuum.Be open to criticism but try not to take it too personally (you will) 😂 😂 😂 A lot of “luck” and opportunity is born from sweat equity. Keep your head down and work, bust your ass, but know your worth! Set your price now….on what you’re willing to sacrifice to reach your goals! I would love to say that if you do these things you’ll make it…but there’s very little guarantees except long hours and late nights lol. But don’t despair because you’re in good company! Bourdain wrote it best,
“In America, the professional kitchen is the last refuge of the misfit. It's a place for people with bad pasts to find a new family."
Comments (13)
4 years agodoctor.woods
The modesty! You were well on your way in your teens - talent and hard work! 🔥
4 years agoannegallagher24
Very insightful and very true. It is a craft that needs constant tending to. I agree with all you said except for you saying you are not talented ! As someone who is kinda on the other side of this career, as I slow down and no longer do big events, I value the importance of practice. The long hours I hope are behind me now as I struggle with my place in the food world. Love this post!! It truly is a passion ❤️. Thank you
4 years agokreestagram
Okay but you’re passionate though and have worked really hard to cultivate that and use that as your *main ingredient*
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