I was born a foodie...

Ever since I can remember, I was preoccupied with food. Not necessarily the consumption of it, but the time, effort, and skill it took to create a meal. What goes through the average home cooks' head when it comes to the everyday breakfast, lunch or dinner? Do I make a sandwich? Casserole? Steak and Potatoes? Fricassee? Risotto? Everything that encompasses the food experience fascinates me. First, contemplating the menu. Second, picking the one item that moves you. Next, shopping for the ingredients that will suit the dish. Then, the manipulation and respect (or disrespect) of the ingredients. Finally, the joy of presenting of the final masterpiece (or tragedy). It produces many emotions. Satisfaction, stress, elation, and doubt, all wrapped up in one moment. Then, the taste. It all comes flooding back. The hours you spent on a single item. Did I use the right ingredients? Did I pull the roast out at the right time? Was it worth it? In my opinion, yes. Even if it is a monumental disaster, it is still a victory. At the very least, it teaches the cook what to do and what not to do the next time. At its peak, the silence at the table of those enjoying a well prepared meal is the most fullfilling thing ever. All of these things amount to a victory in the kitchen, weather it be domestic or professional.

It took me years to balance the tightrope act of food. After working for a number of years in the food service industry, I lost the jubilation I once had for preparing a meal. It became robotic. I burnt out. I quit the industry and went back to school for something almost completely unrelated. I thought I wanted something different. I obtained a Bachelors of Arts in public relations and a minor in marketing. I looked into getting a job working in the marketing sector of bikes or snowboards (other passions of mine). This all culminated during the economic downfall of 2008. I came to bit of a crossroads. I realized that I didn't want to work for someone else. After I took a step back, I realized that I STILL LOVE FOOD. I came to the conclusion that I should follow my true passion of food. My step dad, as well as many beloved others, had been telling me this for years, but after getting burnt out, I thought I'd never return to the profession of food. He and the others were right (as they most often are). I began to reminisce about my history with food and I came to a conclusion: I'm going to open a fine foods market.

The inspiration came from the favorite job I've ever had, working for the now defunct Mediterranean Market in Carmel, California. Those that know know what I speak of. A beautiful establishment that had wonderful Proscuttio di Parma, salumis, and caviar. They had fine wine, obscure pastas and condiments, and a 50 year old provolone that hung in the window. They specialized in fantastic sandwiches and rare wines. It was not inaccessible, even in that high rent locale. Everyone went there, from the high-rollers of Pebble Beach, to the German tourists fresh off the charter bus, to the low-wage retail employees. I'll say it again, EVERYONE WENT THERE. I loved the sensual experience of it. People getting genuinely stoked about a cheese or a salami. I realized that there are not enough of these places in our communities.

After contemplating this turn of events, I came to another realization: I know nothing about running a business. I know food. That comes pretty easy for me. But, balancing books. Creating schedules. Doing taxes. Not so easy. I need to learn these things even if I don't do them myself. So, I decided to go back to school to take a couple of small business classes coupled with a few food safety and cost classes to prepare myself for the endeavor to come. It was then that my mom suggested that I record all of my experiences and put them on a blog. I also realized that even though I feel like I have a pretty good grasp on everything culinary, I can always learn more. There is always someone that knows more. Therefore, I created this forum on all things food and business all wrapped up in one.

I'll be the first to admit that I have always had an apprehension to blogs. They kind of seemed trite to me. But, as I thought about it, what a better way to share my experiences and maybe learn a thing or two from others. So here I am, embracing modern technology to help me cope, learn and share with the community at large. This is not merely a food blog, but a learning experience. I hope we can all enjoy this journey together and savor all that this world has to offer.