I think part of what has delayed me in posting again is the sheer volume of things I want to write about and the somewhat irrational fear of writing *too much* and losing my three readers. ;-)
I've been thinking about restaurants a lot lately for a few reasons. First, it seems that every time I cook for a group of people, the inevitable question is when I'm going to open my own restaurant. Having read Anthony Bourdain's memoir "Kitchen Confidential" and plenty of other similar materials, I have to respond at first that the idea of working in the food industry is of small interest to me. This not chiefly because of my fear that cooking for a living would kill my passion for it, although that is why my father never became a professional pilot and why I tend to look beyond my hobbies and interest for professional aspirations as a general rule.
The food industry just sounds rough ... it's really as simple as that. The common statistic for failing restaurants is 80% within 5 years (or is it 2?), but that's the general failure rate for new businesses, so it does seem that you have as much of a chance to make it as a restaurateur as any other entrepreneurial type.
A big part of me, though, feels that if I were to pop out of high school right now with the mind I have, I'd go straight to culinary school and give it my best shot. And while you don't need culinary school or anything else, really, to open a restaurant, I think the marketing becomes much more difficult if you're just some dude running a restaurant rather than some dude with credentials.
So, the solution has to be partnering with another chef with these credentials, from where I sit today.
Another view I have, though, is that people really shouldn't be going out to eat anywhere close to how much they do. I get so much joy out of cooking for myself and others, and think that once you get used to your kitchen, get set up with some proper tools (should I do a post on this, dear readers?), and branch out into whatever cuisines you enjoy the most (Indian and Thai is no more exotic than anything else once you're used to it...), it can add immeasurably to your life.
I do, of course, understand time constraints, and with my current massive level of free time, I can afford to play around a lot more here. But, really, people who never cook should really get over it and watch some Food Network. (not that I have great love for that channel at this point, but back in the day I picked up so much from them)
More thoughts on this topic, I'm sure, at a later date.
Last weekend I cooked for both my parents and my girlfriend's parents. Made the Irish meal I blogged about in January for mine and carne asada for her parents. And afterwards, I began to wonder about whether there is any viability in a freelance chef service. Hmmmm...
I also got my espresso machine running again this weekend. And in hindsight, I waited too dang long. Drinks are as good as I remember out of that stainless goddess of caffeine.And speaking of which, it's off to make my morning cup. Feel free to stop by.
