Tired of the same ol’ food blogs penned by self-proclaimed foodies, I ate at my nearest gastro-pub, proclaimed myself a foodie, and am now trying to take back the art form from the place where the proverbial magic happens: the kitchen.
The idea here is to focus on the chefs, the kitchen culture — in all of its X-rated, bare-boned goodness, and lastly (and albeit least importantly) the food. Because, again, this is not your average food blog by some jean-cuffing, horned-rim-glasses-wearing hipster providing tips on the best place to find a locally sourced cheeseburger in Williamsburg, although it’s quite possible that we uncover one on our trip down the rabbit hole.
The Ground Rules:
Food (as in plated, ready to enter your pretentious face-hole at your table) takes a third-row-seat in this blog. But when it does ride shotgun with the big boys, there will only be reviews of the good shit (the junk will pile-up elsewhere and soon become my second project).
Keeping up with the ‘good shit’ theme, there will only be recipe-postings (when the rarity occurs) by true chefs — that excludes me, and any other almost-fat kid slash hipster who thinks he/she understands flavor-profiles.
Similarly, I will not bore you with lame pics of what I made for dinner last night —that special kind of awful is reserved for my ‘real’ friends.
Instead, this blog is an unbridled look at kitchens, chefs, and the worlds they create. Not from the perspective of some average Joe patron sitting at a table with a culinary degree from the food network channel, but instead from the back of the house written by a very un-average non-Joe with a willingness and a desire to sweat, swear, and slice digits off in the abyss-like kitchen with the chefs that serve NY eaters. Expect vulgar language, boner-inducing pictures of some great eats, and a little industry know-how from the chefs themselves — and maybe a new philosophy on life and food.