Just an FYI for those who pass by these parts. If you didn't know it already, one of my former lives was working full time as a chef. Really. The French training, the ins-and-outs...I won't bore you with all the details from my time in the fire, but because of my experience from time to time I've been called upon to write a few opinionated articles about things foodie and such. Lately I've been doing some food writing/content work for an AOL social venture called Patch. Paying gig actually (tiny), and not at all related to my crime fiction ambitions. But the truth is most crime/pulp/mystery readers and writers I know and love have a little bit of the gourmand in them...passions deep and dear to any classically-trained chef's heart. Smelly cheeses, wine, meats, bizarre food from trucks, and all things bacony. Just so you know, I may end up promoting myself from time to time here and there. Nothing too annoying I hope, and I'll keep going until I offer one too many strong opinions and they nicely tell me to take it on the heel and toe. Anyway, you've been warned. Oh, and by the way, I am open to any and all of your food - cooking questions always. It's the least I can do. Onward.
12/2/10
Taste Savage Stabs Stomachs
Just an FYI for those who pass by these parts. If you didn't know it already, one of my former lives was working full time as a chef. Really. The French training, the ins-and-outs...I won't bore you with all the details from my time in the fire, but because of my experience from time to time I've been called upon to write a few opinionated articles about things foodie and such. Lately I've been doing some food writing/content work for an AOL social venture called Patch. Paying gig actually (tiny), and not at all related to my crime fiction ambitions. But the truth is most crime/pulp/mystery readers and writers I know and love have a little bit of the gourmand in them...passions deep and dear to any classically-trained chef's heart. Smelly cheeses, wine, meats, bizarre food from trucks, and all things bacony. Just so you know, I may end up promoting myself from time to time here and there. Nothing too annoying I hope, and I'll keep going until I offer one too many strong opinions and they nicely tell me to take it on the heel and toe. Anyway, you've been warned. Oh, and by the way, I am open to any and all of your food - cooking questions always. It's the least I can do. Onward.