City Supper Club: A Manifesto

Thank you for stopping by! This blog is dedicated to kitchens big and small, the home chef and the head chef. My background in food and beverage starts as a server in college. A job that I despised for the first few months as I struggled to learn the ins and outs of what is more than an industry– a culture. Restaurant culture. Over time I learned skills that have served me well in the other professions I’ve held since. A sense of organization, for example, that comes from being a server in a busy restaurant teaches you to multitask and prioritize like no other job can. An invaluable skill that cannot be taught, just learned. It’s one of the things that makes or breaks people in the industry as well as something that will prove to be a huge asset in so many other aspects of life.

The list is endless. Math skills are improved, cooking techniques acquired, even language skills are developed.

Another vital deftness honed on the job? Social skills. The gift of small talk. Charm. You can argue that retail requires the same tact, but I disagree. Your livelihood is on the line when greeting a table. You do so with a semi-sincere smile, even though you were just cursing the very existence of this couple that you’re now introducing yourself to. Moments ago, you’re eyes followed them to their seats from the back of the restaurant praying that they wouldn’t be led to your section because.. “Please, for fucks’ sake I need just 4 minutes to get my shit together and catch up…” But here you are, the three of you, exchanging pleasantries while you try to get a feel for them and organize the fluctuating to-do list inside your head. Maybe this job just taught you how to force a smile, bite your tongue and “present pleasant”? I can’t argue that. And you can’t argue that being able to fake nice isn’t a terribly underrated life skill.

 

The list is endless. Math skills are improved, cooking techniques acquired, even language skills are developed. Between back of the house cooks and front of the house foreign hotel patrons, I learned more Spanish working in a kitchen than I ever did in school. As much as the experiences expanded my mind, they also did so much for my palate. Whether or not your tastes change (chances are they will) you gain so much appreciation for the care and attention that goes into real food. And real food is what you’ll start to crave. Working at that first family-frendly-franchise in college, where all the soup came to us frozen in a bag and microwaving took place for at least part of each dish, changed the way I ate. I started looking for ways, even in that kitchen to hack the menu and make fresher, cleaner food.

I want to connect the dots between what is happening in the kitchen and translate into pictures and words. I want to help chef’s show the public the beauty of food and the craft that goes into creating it.

As someone who likes to cook and enjoys the process of dining, I love most of all the trends and tecniques that come from this industry. We’re at a point in pop culture, in the US and Internationally that is embracing and fostering our relationships with food. It’s gone from trying the hot new restaurant to trying this Chef’s hot new restaurant. Trendy ingredients become buzz words that spread like wildfire jumping from one wooden clip boarded menu to every hand-drawn chalk board wall menu in the city overnight. An industry that makes fish eggs, goose liver, gizzards and fungus into luxurious treats for people to seek out on a Saturday night is the very definition of Marketing.

 

This is the very core of what I too want to embrace. I want to connect the dots between what is happening in the kitchen and translate into pictures and words. I want to help chef’s show the public the beautiful food and the craft that goes into creating it. I want to help propel those late night bar-menu buzz words into the next big food trend. My goal is to use my design training in conjunction with hospitality experience to bridge the gap. Taking what comes out of the kitchen and getting in front of the audience that wants to eat it.

 

Within this blog, I plan to post pictures of what I am eating, cooking and inspired by. Ingredients and food trends that I am seeing, consuming and trying at home. I have a growing collection of vintage cookbooks that inspire my aesthetic and my kitchen. I love trying new hard to find ingredients and highlighting ways to use them. I grow my own food and post garden tips and updates as the season progresses. I travel and my instagram is just pictures of what I’ve been eating. You can also find me talking about food photography, menu design and food packaging and posting my recent design projects. I love finding new food blogs and hope to share those as well. Thanks for being here, I hope you follow along.

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