On Working & Photochefs.com

shrimp coctail

Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music.  –  Julia Child

I try to post at least once a week on PhotoChefs. Usually it takes at least five days of thought, writing, pictures and editing before I’m satisfied with the published content. In my initial research on food blogs, I bought two books on the subject: Blogging for Dummies, and another…. I can’t remember the name.  They recommended posting as often as twice weekly to build content and keep readers interested.  I also spent quite a bit of time studying the design, look  and content of the most popular food blogs: eggbeater.typepad.com, chocolate and zucchini, Chez Pim, Orangette.

A common thread among the authors of most food blogs: most of them DO NOT WORK IN PROFESSIONAL KITCHENS. Many have the time and money to travel the world, eating and blogging about famous chefs and  restaurants. I appreciate and sometimes envy their ability to dine in places you and I can only dream about. For most readers (including myself), these sites allow us to be voyeurs on a restricted budget. To know that they were there – at El Bulli in Spain, The French Laundry in the United States, Noma in Denmark–  and were thoughtful enough to let us share their experience through words and pictures is a privilege.

Ninety percent of the time, I’m the person cooking for everyone else. I rarely have the time to see a restaurant from the diner’s perspective; and when I do, it’s usually Burger King to go or some other cheap eats. Who wants to see pictures of that?!

I’m a cook first and a food blogger second. I work long hours. Each night is a marathon filled with several sprints. Clock in at 2 p.m., and the race to finish prep by 5:30 begins. Time is ticking, orders need to be fired, food is in the pass, there are hungry mouths to feed. And after all is said and done and the MICROS has chirped its last hurrah, clean, sanitize, re-stock, go home. I’m usually sweaty, salty, and ready to take a shower at the end of my shift.

But I’ve already begun to think about you, my reader. As I write these words at 2 a.m., please forgive me; I’ll finish and post an article tomorrow. I hope that my story, pictures, thoughts will be worth the wait. I promise that in the future I’ll be posting more frequently to keep my readers stimulated and ultimately satisfied. So until my next article, remember that I’m always thinking, pushing, and working at making this – PhotoChefs – the place where you’ll enjoy each visit and feel comfortable as I share.

 

Comments

comments

Post Categories: Food for Thought
Tags: , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *


*