Let’s chat

Every once in awhile, I like to step back, take a deep breath and just plain talk. AS you’ve noticed, on many of my food blogs, I don’t talk a whole lot.  There are times when I don’t really think people care about my personal life much. The same with my pictures of the recipes. Sure you can find pictures with all sorts of props around a plate of food, but to me, I think it’s a waste of time, resources and space. Let me know if you disagree although. I am simply giving you great recipes with pictures that showcase the food. If you think holiday props are useful, I certainly would love to hear from you.

As for me gabbing before a recipe, let me know that as well. I try to be to the point and give you only information relevant to the post. Besides, most of the time when I start talking, I can’t shut up.

Having taken my breather, I am so ridiculously happy with the way things are going with regards to The Yankee Chef brand. Not only did I team up with Unifirst and W.A.Bean and sons, but my cookbook is a mere weeks away and I am constantly asked to appear at events throughout New England.

(Before I forget, take a sneak peak INSIDE my cookbook by following the link below.)

Inside my cookbook

I have had the honor of having the executive chef at the Parker House reviewing my book as well as other well known people in the entertainment and culinary world. I am not going to jinx anything by telling you who, you will have to wait and see.

My family and friends have been very supportive in every step of this endeavor and I hope I can(in fact I know I will) show my gratitude in short time. So have I taken up enough space gabbing? GOOD! I want to get back to cooking.

 

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About The Yankee Chef

A 3d generation Yankee Chef and New England Food Historian, I am also proficient in international and Michelin-star food preparation. A food columnist for 10 years, I use New England ingredients when possible and give you food everyone can prepare, with a simple, straightforward approach.