Why I Should Be the Next Food Blog Star
Fresh egg from our chicken and strawberries from our garden
Why should I be the Next Food Blog Star? This is where I should talk about how much I loved watching Julia Child growing up and how I played in the kitchen with pots and pans while my mother cooked. This is where I talk about how I dreamed of attending the Cordon Bleu. That's become so cliche though and I think most people who love to cook can trace similar roots back to their childhood. I do love food, but I love growing it, making it and photographing it as well. I have always been fascinated with foods from around the world and and even around my country. I loved learning about local fare and enjoyed reading a boastful Bostonian with her divine clam chowder or the proud Cajun down south with his gumbo with a recipe passed down for too many generations to figure. This is how my Phoenix Neighborhood Blogger started. I wanted to connect people to great food and help everyone make cooking and eating a natural and healthy part of their lives.
Broccoli, mushrooms and pearl barley
When I became a mom I was all too aware of the additives and chemicals hidden in our groceries. I wanted better for my daughter so I researched Community Sponsored Agriculture (CSA) in our area and became a member. My daughter was thrilled to eat produce straight from the farm while I marveled at learning how to prepare new veggies like Kohlrabi. We even began growing our own carrots, strawberries and eggplant. We purchased some chickens when my daughter was a toddler and enjoy fresh eggs daily. I love knowing that what I feed my family is the best out there, not only for their health and safety, but for the environment as well. I also began seeing what went into cooking some of my favorite dishes and just how simple many of them are. As a reviewer I began to come home and try to create recipes of meals that were less-than-satisfactory.
Apple tartan with cream
One reason I think I would make a great food blog star is because I can cook. After sampling some greasy, disgusting croissants, I decided to try and make them to see just how difficult it can be. Armed with my Julia cookbook I proceeded to make the most amazing croissants. The time consuming feat took me a full day to accomplish. Was it difficult? No, not entirely difficult but very rewarding. But now I know what goes into making a batch of croissants that are flaky and lovely. I find my passion for cooking helps make me an even savvier restaurant reviewer. It helps me gain new layers of respect for chefs and weed out the mediocre and uninspired. It also offers hope to kitchen newbies who may be trepidations about trying out a new recipe.
My homemade croissants
Most food shows and magazines highlight to hotter cities. We read about New York, San Francisco, Paris and Venice. But there are so many amazing culinary epicenters that go unseen. I wanted to bring Phoenix into the public view and focus on independent eateries with committed chefs who put all they've got into their cooking. Anyone can open a restaurant if they have the funds, but very few can keep it afloat without a love for creating fresh and exciting meals. When I try out a new restaurant, I'm looking for the cook to demonstrate the same degree of passion I have by offering quality service, good value and, of course, delicious food. In the end, that's what it's all about.