Ramblings and a Line Cook Letter
Mar 15, 2009 general food
It’s hard to imagine, but it’s been almost a decade since I was a legitimate full time cook in a restaurant. I’ve worked in a country club more recently–part time–but that doesn’t really count as I was doing mostly brunch because I found it to be fun. Whether it’s my current occupational choice or not, however, I think about it every day, and I’ve always considered myself closer to the back of the house and general restaurant staff, then all the butts in seats dining away in the front.
I find myself drawn more to cook-oriented cookbooks, blogs, websites, etc then the those that carry on about the latest trends, or that delicious paella Alton Brown erroneously made with one of the pots that was allowed to hang around in his kitchen because it didn’t serve only one purpose.
Possibly the most thoughtful of the former version is linecook415.blogspot.com
I’ve mentioned it before, and it’s permanently linked to over there somewhere ->
If you’re a cook or a chef and you’re reading it and not shaking your head in utter agreement at least 90% of the time–you fail. In my eyes anyway… If you’re not reading it (regardless of your restaurant affiliation), you should. It’ll give you a greater appreciation, respect, or whatever you prefer to call it for what’s going on in the kitchen.
Today I mention it because it’s no longer just a blog.
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Tags: Amy Brown, Corey Nead, Line Cook, NOPA, Richie Nakano
Don’t miss
Oct 20, 2008 general food
Over on my favorite blog, Line Cook, Richie Nakano writes another great post about why people cook and how to evolve and get better.
On the New York Times blog, Diner’s Journal, original Niman Farms Ranch owner Bill Niman answers reader questions. Ferran Adrià recently did too.
You know about the New York Times Magazine Food issue, but did you read it? You should. Specifically Michael Pollan’s letter to the president-elect. He’s finally using his eloquence to offer a proposal for what needs to be done. And Michael Ruhlman summed it up for those of you short on time.
Shuna discusses “The Weeds” on eggbeater.
I hate Iron Chef America, but Sunday October 26th Chris Cosentino goes back to battle it out with Michael Symon. That’s worth Tivoing.
Tags: Bill Niman, eggbeater, Ferran Adria, Line Cook, Michael Pollan, Richie Nakano, Shuna
Chef Blogging
Mar 12, 2008 chefs
In the LA Times today, beneath a picture of Traci des Jardins rocking it out in her kitchen on a Panasonic TOUGHBOOK (which proves she makes more money than me), is an article about chefs and their foray into territory so many have publicly criticized: blogging.
I was surprised by how many of the blogs mentioned I actually read, and it’s nice to see an article talk about the good things that happen when technology is embraced rather than only the negatives of anonymous blogging.
New Media is practically free for anyone, and what these and other chefs have realized, is that putting a familiar face and personality to their business only helps to address the public directly in a personal way while fostering their excitement for the things they’re up to in their restaurants.
The only thing I’d disagree with is the author’s comment that “this revolution is not being indexed” because it’s totally being indexed and most of us call it Google. That’s how I found Line Cook; my favorite industry blog because it’s from a San Francisco cook living in the trenches rather than amazingly well equipped personal chefs with Pacojets in their homes.
So the question is: what if any St. Louis chefs blog? And if you don’t but want to, email me.
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?