There’s a story I tell in every cooking class about the time I met a man that gave me my first dream job. It happened in the early 2000’s but I remember it as if it were yesterday.
It was a Friday evening at “Pascal”, one of the top French restaurants in Southern California. Jim the maître d’, came into the kitchen in the middle of a busy dinner service and asked that I meet a man at the end of the evening. I did just that.
Paul, was the General Manager of the Cliff House, a boutique hotel in Manitou Springs, Colorado. The hotel was stunning and was located at the base of Pikes Peak. Working there was the type of job I had always wanted. We met briefly, only to arrange a meeting the following day at a café near John Wayne airport.
As we sat with our coffees, Paul pulled a Gourmet Magazine out of his bag. It was the “Top 10 Up and Coming Chefs in North America” edition. Paul pointed to the cover of the publication, which pictured ten young chefs. He explained this was exactly the type of chef that he was looking for; young, passionate, creative and hard working.
When Paul finished speaking, I reached down into my own bag sitting at my feet and pulled out the same Gourmet Magazine. I pointed to the cover and said,“this is who I want to be. The best”. We shook hands and I was offered the job. I thought I’d reached the pinnacle.
When I was young I was driven by notoriety. I watched the Food Network and wanted to be a well-known chef with a cooking show on television. When I attended culinary school every one of my classmates had similar goals. But over the course of two decades my goals have changed. And they have changed significantly. I no longer chase fame or care about that television show. I actually haven’t for quite some time.
If we met within the last 15 years, you may not have even known that I’m a chef. I’ve kept it on the ‘down low’ even though I’ve stayed very involved in the culinary world. From “Sweetpea Baby Food” to consulting with restaurants and authoring five cookbooks, I have quietly enjoyed my culinary career since returning to Toronto.
I enjoyed my anonymity up until 2.5 years ago, when I finally had something to say again.
About two years ago I sought the help of a naturopath and she helped to profoundly change my skin and my life. What’s happened since that appointment has been absolutely awesome. I removed refined sugar, dairy, and gluten from my diet and my skin has never been better.
Here’s the kicker; although my methods for food preparation haven’t changed, the food I eat has, tremendously.
‘six of this’
It’s hard to believe that I’m writing my 26th blog! So much has happened in the last six months since launching my blog and website.
I’ve taught ‘Clean (your) Soul Food cooking classes’ in my home, from private classes of two and three to larger classes of twelve people or more. I never tire of the questions, banter or being challenged. In fact, being challenged forces me to explore new ingredients and approaches to cooking which continue to improve my health and life.
For example, I’ve moved away from using canola oil and now use avocado oil. Trusted opinions and research confirmed that canola oil was negatively affecting my skin. I have also moved from a fishmonger that I’ve done business with for decades, to a new shop, one that sells seafood caught ethically with sustainability of the sea in mind. My butcher has changed too. I now shop where chickens, lambs and cattle have been raised eating a quality diet with the freedom to roam.
I’ve enjoyed creating recipes for my blogs too. I have been creating with the seasons, our limited free time and quality of ingredients in mind.
Most of all, I have loved hearing from all of you. Whether a quick question about an upcoming dinner party or suggesting a recipe for the following week’s blog and questions about my disease. It’s been an amazing six months and it’s incredible to see what happens when you expose your life as an open book.
half dozen of the other
I’m no longer driven by notoriety or fame partly because I’ve already reached the real pinnacle in my life – I’m a dad. That’s the best kind of fame there is! Years ago, I chose to give up working in kitchens so Tamar and I could move back to Canada and start a family. So why have I chosen to write this blog and create recipes and put myself out there the way I have? Well, the answer is simple; I feel like I’m helping. If I’m making things easier for you in your kitchen, that’s good enough for me.
So, I’m working hard to create something useful and inspirational. So much HAS happened in the last six months, but so much more is yet to come.
The website will soon be updated with new pictures and videos. Recipes will be much easier to find and I’ll be posting them frequently, not just on ‘Blog Tuesdays’. I will also be releasing a schedule for public classes offered from September through to December of this year. A few of the classes are:
- Nanny / Caregiver Class – I often rely on help to get my family ready for a week of healthy eating. This class is a great way to have your helper, caregiver or nanny learn the basics of food preparation, which can add days or a week to the shelf life of herbs, greens, and lettuces. This can save a lot of money and time for your household.
- Snacks and Desserts – from chewy brownies and peppermint chocolate truffles to flax seed crackers and Kick Ass Granola, these simple, clean desserts and snacks are crafted for your whole family to enjoy.
- Family Meals – life is busy and time is often in short supply, with a limited amount to plan, shop, and execute for a family meal! This class shows you simple techniques and recipes to ensure your meals can be both simple and delicious.
And finally, on February 19th, 2018 my family and I will be hosting another “Out of the Cold” event where we’ll be cooking for 150 less fortunate guests. This event is incredible and is run by troops of volunteers which we will need – I hope to see you there!
I never really thought I would enjoy writing a blog, but as is the theme in many of my blogs, I was totally wrong. I love it! Largely because I’ve loved sharing who I am which has also meant sharing my challenges. I don’t know anyone who hasn’t gone through some b.s. in their life, and I’ve certainly had my share. All of it has led me to where I am today and I like where I am.
If during these last six months my experiences have helped you in any way, then I am doing exactly what I set out to do. Thank you for inviting me into your life – I can’t wait to share the next six months with you!
Chef
jw
