Truth be told, I just haven't found my writing groove since my dad's death a few months ago. Or any groove for that matter. I've kind of checked out.
Or maybe I'm using that as an excuse. I don't really know.
What I do know is that business has been good at The Kitchen Studio lately. And I have been working. A lot. It seems like I'm working every single day, which I am. And I don't mind a bit except that I'm getting even squishier in the middle and am exhausted at the end of each and every day.
That said, it's better to be busy, busy, busy than to not be busy and sit around. And I am happy for the work, and mostly, all of the super new students that have walked through our doors the past few months. Ed and Karen and Bruce and Travis and so, so many more that I can't even name. Really fun, cool people that cook and enjoy food. I'm grateful to have a job where I'm always meeting awesome new people.
So here's what I like to do every year: Make New Year's Resolutions, but only about food. Because of course I want to lose weight, and be nicer to my kids, and save more money, and treat more people better, and paint the house and so on and so forth, just like everyone else. But what's really interesting to me is food and the revolutions that constantly occur in our world regarding how to eat, what to cook, sustainability and the like.
Thus, My Food Year's Resolutions 2011:
- Learn how to use my new Sous Vide Supreme in a way that works for home cooks (not just chi chi poo poo fancy restaurants) and then teach said home cooks how to get the most bang for their buck from the equipment and technique.
- Bring more new students into The Kitchen Studio and help them learn, really learn new techniques that will help to make them better cooks and inspire them to try new things.
- Learn a few new techniques myself and further my own culinary education by taking a few advanced classes myself somewhere. Any ideas?
- Hire a few new instructors at TKS to beef up our offerings of super cooking classes (looks like we may have a wonderful new Italian instructor coming on soon - stay tuned!)
- Try cool new foods every month. (I just signed up for the Foodzie monthly tasting box, so we'll see how that shakes out)
- Sell my book. And get an agent. And make kid's cooking what it needs to be in this era of Michelle Obama, working parents, and The Food Network.
- Really work the Gotta Break Some Eggs site to get more kids cooking on their own.
- Eat out more in good restaurants throughout the region (Hoping to get in on a Table 21 cancellation at Volt some time during the year, because even though I'm more of a casual restaurant eater, it feels like something I need, and want, to do. I want someone to blow away my expectations and change my life with a meal. Table 21 may be my best shot, even though they're booked for the year. I've also got my sites set on Blue Hill at Stone Barns in NY, more on that later.)
- Write more. I'm going to start contributing to Want2Dish a hyper-local web site dedicated to all the awesomeness that is Frederick, MD. This is exciting stuff!
- Read more. I've pre-ordered what I'm certain will be an excellent book by Prune chef/owner Gabrielle Hamilton, Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef, which comes out March 1. Because she is bad ass and she has great style in food and writing.