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Josh’s Journal – Introduction & Preface

Oct 31, 2008 St. Louis, chefs, missouri

Photo courtesy Maitri

Back in 2003-2004, I would go to Rue de la Course on Magazine, order a cup of Sumatra (usually the Rue selection of the day) and sit back with my smokes and write a journal of ideas. I loved that coffee shop, and I loved the people that I would talk to and meet before I had to go to work at Commander’s. Most of the ideas for the journal were already in my head, I just wanted to write them down because I knew I would forget. I’m afraid of forgetting because Alzheimer’s is prevalent in my family. I’m so scatter-brained, that I don’t remember to write down what I want to remember. This was my attempt at tranquility.

Here is my table of contents from that journal (and seriously, I wrote a table so that I would remember what I wanted to write). I might have to add some stuff since it’s been five years.

Topics

1. Preface — proliferation of books about food, by cooks, and cookbooks
2. Fantastic Meals — Fat Duck, Moulin de Mougin, Roussillon, Bella Luna (or fill in the blank)
3. Working the Line — being in the weeds, Prep/MEP, end of the night
4. People I’ve Met — Barbara Peterson, Alex, Australians, Pinrod, Tracie & London Gang, Ethan Powell
5. Books — Read & Learn, Mass Transit, my books
6. Bread — Bunny Bread, Poilane, Bread for Roussillon, Lunch
7. Knives — buying, breaking, sharpening, ixnay on borrowing
8. Bad habits — coffee, drinking, smoking
9. The Dialogue

This is the first time I’ve really read this stuff since I wrote it. It may not be the most exciting info, but I felt it was important to get out there. Plus, since I’ve already written most of this stuff, it’s just a matter of typing it.

Preface

I’m writing about my life in food. Not literally "in food" like the plastic ball bin Chuck E. Cheese’s; although that could be fun. No, I’m writing stories and thoughts from this young cook’s life. (What pompous bullshit I wrote!)

In the past few years, there has been a proliferation of cooking culture. Television shows about food, chefs, and travel have become commonplace and even fundamental to modern viewing habits. Books by chefs, about chefs, and for chefs (it is a lot about money since you don’t make much until later in life) are everywhere. Cookbook sections at the large-box retailers have grown exponentially from a few years ago. This memoir is not meant to add to the problem of marketing a lifestyle of cooking.

Instead, I’m writing for myself. My memory is slipping already at the tender age of 25. I’m writing in order to remember a few years from now. And, hey, if this book gets published by a blessing from the gods, then it’s even more about me because I’ll make some bank. So remember, it’s not about you or what you may get out of this book — it’s about me.

Tags: Joshua Galliano