Alright, so you're here. The question then beckons: why am I here?
The answer is actually quite simple. And by simple, I mean unnecessarily not simple. I like food. I like cooking food. I like reading about food. I like watching things concerning food. Food is more or less "my life", as it were.
Let's suspend this little tirade for a moment, shall we? Just for good measure, let us discuss who I am. I know you don't care, but hey... maybe you'll learn something (or waste valuable minutes of your life that you will never get back). So, my name is Mark, I'm a quarter century old and I am a cook. I cook a lot. I cook at work, I cook at home, I cook at other people's homes. It's what I do. My girlfriend says I'm "obsessed." I simply like to think of it as I'm a dedicated professional. What was I doing immediately before writing this blog? I was reading other food blogs and flipping through some cookbooks... yes, I'm a freak, but dammit, I likes me some food.
Back to the whole "why am i making a random blog about food when there's a million others out there already, most of which are probably more well made and have an actual point?" issue. I noticed while flipping through many of the food-related blogs out there that they all tend to have some sort of theme. There's one dedicated to the Bravo reality show Top Chef. There's one where the blog writer does nothing but make recipes from The French Laundry Cookbook. Now, even though these blogs are and will probably continue to be vastly superior to mine, this type of blog is not my intention. I just want to be able to write a bunch of random things about food. I want to learn new and exciting things, and then I can share them with you, the valuable reader.
So here's the plan: I'm going to eat at random places, both in San Diego and elsewhere. I'm going to cook food, both at home and at work. I'm going to teach classes on how to cook food. I might even have a guest blogger and/or cooker from time to time. I'm going to document all of these exciting adventures here, with as much full color, fancy photographic imagery as possible. Some may even be recaps of things past, because frankly, I don't get out a lot and I need to fill up space. That's the idea... let's all pray that it works. So formally and officially let me just say:
Greetings and Salutations, ladies and gentlemen. Let's get ready for some mind-blowing food-gasms.
Authors Note: Here is some random information I didn't think fit into all that stuff up there very smoothly, so I have presented it here in the form of helpful endnotes.
name: nargi
profession: cook, cooking class teacher, fun guy
where dost thou cook?: oceanaire seafood room, san diego wine & culinary center
education: art institute of california-san diego
"style": japanese, italian, new american, modern ("molecular gastronomy"... ugh)
location: san diego
age: 25
marital status: "single" for tax purposes, a girlfriend for other purposes
Incidentally, I'm pretty sure all of this stuff is in my profile... if you're interested. To make sure you come back, I've included a lovely picture of a cake I made (for the aforementioned girlfriend on her day of birth):
The answer is actually quite simple. And by simple, I mean unnecessarily not simple. I like food. I like cooking food. I like reading about food. I like watching things concerning food. Food is more or less "my life", as it were.
Let's suspend this little tirade for a moment, shall we? Just for good measure, let us discuss who I am. I know you don't care, but hey... maybe you'll learn something (or waste valuable minutes of your life that you will never get back). So, my name is Mark, I'm a quarter century old and I am a cook. I cook a lot. I cook at work, I cook at home, I cook at other people's homes. It's what I do. My girlfriend says I'm "obsessed." I simply like to think of it as I'm a dedicated professional. What was I doing immediately before writing this blog? I was reading other food blogs and flipping through some cookbooks... yes, I'm a freak, but dammit, I likes me some food.
Back to the whole "why am i making a random blog about food when there's a million others out there already, most of which are probably more well made and have an actual point?" issue. I noticed while flipping through many of the food-related blogs out there that they all tend to have some sort of theme. There's one dedicated to the Bravo reality show Top Chef. There's one where the blog writer does nothing but make recipes from The French Laundry Cookbook. Now, even though these blogs are and will probably continue to be vastly superior to mine, this type of blog is not my intention. I just want to be able to write a bunch of random things about food. I want to learn new and exciting things, and then I can share them with you, the valuable reader.
So here's the plan: I'm going to eat at random places, both in San Diego and elsewhere. I'm going to cook food, both at home and at work. I'm going to teach classes on how to cook food. I might even have a guest blogger and/or cooker from time to time. I'm going to document all of these exciting adventures here, with as much full color, fancy photographic imagery as possible. Some may even be recaps of things past, because frankly, I don't get out a lot and I need to fill up space. That's the idea... let's all pray that it works. So formally and officially let me just say:
Greetings and Salutations, ladies and gentlemen. Let's get ready for some mind-blowing food-gasms.
Authors Note: Here is some random information I didn't think fit into all that stuff up there very smoothly, so I have presented it here in the form of helpful endnotes.
name: nargi
profession: cook, cooking class teacher, fun guy
where dost thou cook?: oceanaire seafood room, san diego wine & culinary center
education: art institute of california-san diego
"style": japanese, italian, new american, modern ("molecular gastronomy"... ugh)
location: san diego
age: 25
marital status: "single" for tax purposes, a girlfriend for other purposes
Incidentally, I'm pretty sure all of this stuff is in my profile... if you're interested. To make sure you come back, I've included a lovely picture of a cake I made (for the aforementioned girlfriend on her day of birth):
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