Tis the season for change
and punk rock
Tis the season for change. I’m not sure exactly why, but it seems every year around this time I go into some sort of reflective mode.
I started my gourmet hotdog concept, Urban Hotdog Collective this year, launching the food truck in early June. Running my ass off all summer and pretty much working physically harder than I have in years. The time I had been regularly spending on my meditation cushion faded as the reality of keeping the business running every day set in. I learned a lot this summer, mostly what is worth spending my time on and what is not. The business did better in September than any other month as I reduced the number of events and focused on larger Oktoberfest parties. I had a bit more time for myself and have found my way back to the cushion. It feels nice to slow things down. Meditation for me is basically the practice of letting go. Recognizing the thoughts rumbling around in my head and simply letting them fall away with my breath. This practice of letting go has brought me some clarity and sparked my creative juices. Yesterday the decision was made to shut the truck down at the end of the month. The winter months are typically slower for food trucks and I’m going to focus on the catering side of my business. Private events, custom menus, wine dinners and pretty much any culinary related job that comes my way. I was joking with someone the other day that I’m pretty much a culinary whore. I’ll cook, teach, do menu consultations, anything that relates to food and plan out the next stage of my Urban Hotdog Collective concept. As a chef for over thirty years it’s something that is in my blood and creating new culinary challenges for myself is necessary. The hotdog concept is fun and unpretentious, which is what I love about it, but executing a five course wine dinner with people I care about fills this chefs cup.
Looking forward to getting myself back into the rhythm of writing on a regular basis. I hope you’ll join me on this adventure as I talk about food, life as a chef and the drive I have to be creative and grow. Often times I’ll just be sharing this life's journey, sometimes it will be about food, other times it will be this experience of living my life to the fullest, seeking joy, sometimes running from pain, growing up and finding ways to share. I believe there is value in getting what’s in my head out and onto these pages. It helps me settle down, slow down and appreciate the world around me more. I want stronger more loving relationships. I hope you find value in these words as well. If you can relate to something you read here drop me a note or comment and we can grow together.
Chef Dan Haddad and I did a guest chef wine dinner last night at 95a Bistro. It was great seeing all of the regulars, many of which I came to know well during my time as the chef there. Dan is a bad ass and launched is own wood fired pizza truck this summer. Misfits - Punk Rock Pizza. Todays photo is Chef Dan making the fresh squid ink pasta for one of our courses last night. Cheers!!