Why this blog?
Why this blog?
Long ago I swore off reading blogs, too often they are written by people who tender opinions on subjects they know little about, self proclaimed food critics and the like, who play out that fantasy publicly in the only format that will allow it.
While that perspective may be true on one level, it certainly does not allow room to use the internet as a tool to discuss topics that industry professionals find interesting. So some friends and I got together to create a blog were we will do just that, talk about the random things that as pros we find fascinating.
We’ll discuss all sorts of things, from sous vide to sous chef, and include everything in between. I am certain that at times we will also wander into the forest and offer opinions that are as off base as some of the other blogs out there, for that I apologize in advance. You can’t make an omelet without breaking some eggs, so we’ll call our pontificating the price of entry and call it even.
In the coming days we will begin posting, please feel free to suggest any relevant ideas that could or should be discussed. peace, stew
4 Comments to “Why this blog?”
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cool
food blogging is for losers.
“When we meet again
Introduced as friends
Please don’t let on that you knew me when
I was hungry and it was your world.” BD
I want to thank you for giving me an opportunity to let the world know what I think.