knifeandfire.blogspot.com
nearly 45 years after I worked as a 19 year old cook on an ocean going tug out of Coos Bay;
and after a number of years cooking for the guru in Spain and Italy, California and Iowa (where I was food services director at Maharishi International University) serving as many as 2000 meditators -- the largest all-natural, mostly organic, mostly vegetarian institutional kitchens in the west. Then cooking in Lincoln county
restaurants during graduate school (Otis Cafe, the Bay House), I now find myself in the role of presenting cooks tools to the public at tu-tu-tu kitchenware cottage.
while this blog is about food and cooking, both in Nye Beach, Newport Oregon, and in Sayulita, Nayarit Mexico (see last winters older posts from Mexico), A Knife and a Fire is about tools: cooks tools, bakers tools, classic tools, and new tools. It is also about vessels: pans, pots, crocks, and bowls; of metal, ceramic, and wood. I might have called it "a knife and a vessel" but it reminded me of "the Chalice and the Blade" and I didn't want to mythologize things too much, so A Knife and a Fire it is. Kind of has a macho or at least a guys' ring to it. Or a minimalists'. I'm a guy---and a minimalist--- in the kitchen. Yet I can't live without my Kuchenprofi ravioli cutter. Find out why at knifeandfire.blogspot.com.
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