Hungry Seattle

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It’s not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it’s about desire. If you have constant, unwavering desire to be a cook, then you’ll be a great cook. If it’s only about passion, sometimes you’ll be good and sometimes you won’t. You’ve got to come in every day with a strong desire. With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire.

Thomas Keller on Passion vs Desire

04/4/13

DSC_9447, Processed with Analog

01/11/13

The Global Food Waste Scandal

10/2/12

Crowdfunding In The Kitchen - Seattle Chefs Collaborative National Sustainable Food Summit 2012

gregoryheller:

Crowd-funding in the kitchen: non-traditional financing and funding for your food-related project

Small business owners have found it difficult to access tradition financing from banks over the past few years. An increasing number of them, including chefs and value added producers, have turned toward crowd funding to put together the capital necessary to start or expand their businesses. From food trucks to fine dining, a variety of different models have been successfully employed. What’s worked? What’s flopped? We’ll discuss with our colleagues who have gotten help from the crowd to fund their projects. Whether by Kickstarter or pre-sale of discounted goods or gift cards, crowd funding builds on the familiar concept of Community Supported Agriculture (CSA) and takes it to the next level. Moderated by Gregory Heller, Seattle Chefs Collaborative. Presenters include Tim Crosby and Arno Hesse, both of Slow Money, chef Thierry Rautureau of Luc and Rover’s restaurants, and Jared Stoneberger of the Lark Cookbook Project.

10/2/12

This is a great and encouraging video. Don’t expend so much time and energy planning and asking permission. Just Do It.

09/4/12

I’ve started using my home Espresso Machine #webstagram, to supplement my early morning Hario v60 pour-over

07/27/12

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You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understand that kind of food.

Kurt Vonnegut

07/12/12

Rose in my garden (Taken with Instagram)

07/3/12

Sugar daddy snap peas (Taken with Instagram)

07/3/12

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I found the wider world, or perhaps, the world found me. And now, at fifty-one, I’ve been to Georgia on a fast train, as they say. Been to New York, Paris, London, Capetown, San Francisco, Napa, New Orleans. There have been meals, oh yes, there have been some meals.

David Simon in Lucky Peach, Issue 4, Summer 2012

06/27/12

Hungry Seattle

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