I'm pretty sure that "Blogversary" isn't a real word, well at least the spell check in Google Chrome is showing that it is incorrectly spelled and upon further review isn't an actual word. But, who cares right? But I'm pretty sure that it gets the point across.
It's the one year anniversary of Prix Fixe. I started this thing a year ago on this date, not sure in exactly what direction I was going to take the blog. Only knowing (at the time) I was starting in on my externship and was finally on my way out of culinary school - after ditching a career in radio.
At this point I can happily say, I love what I do. I get to go into work and cook everyday, rain or shine - good mood or bad (though the bad goes away once in the kitchen, angry cook=angry food).
So, a year ago today I posted this:
I guess I should take a moment to introduce myself, now of course over to the left hand side you can see my about me. I'm a 13 year radio veteran that decided to get out of the biz and take a new direction in my life, and in my mid-30's to boot. I enrolled at Western Culinary Institute, in Portland Oregon. I am on my final leg of schooling, my externship.
I started a blog a while back that I had full intention to use as a way to journal a change from the radio industry to the culinary industry. Things like life, and being a member of our schools ACF Junior Hot Food competition team, time was short and it was just hard to keep up - not to mention I'm a sports blogger as well, even that suffered.
But now with more time and renewed vigor, I thought I'd give it a go (again). This is going to be different, started I guess I should take a moment to introduce myself, now of course over to the left hand side you can see my about me. I'm a 13 year radio veteran that decided to get out of the biz and take a new direction in my life, and in my mid-30's to boot. I enrolled at Western Culinary Institute, in Portland Oregon. I am on my final leg of schooling, my externship.
I started a blog a while back that I had full intention to use as a way to journal a change from the radio industry to the culinary industry. Things like life, and being a member of our schools ACF Junior Hot Food competition team, time was short and it was just hard to keep up - not to mention I'm a sports blogger as well, even that suffered.
But now with more time and renewed vigor, I thought I'd give it a go (again). This is going to be different, started Prix Fixe on TumblrPrix Fixe on Tumblr - posting quotes, pic's and culinary randomness that will remain (and feel free to add me if you're on tumblr). Here not only will I write about food, recipes and the like I will also chronical my six week externship at - posting quotes, pic's and culinary randomness that will remain (and feel free to add me if you're on tumblr). Here not only will I write about food, recipes and the like I will also chronical my six week externship at Carlyle in Portland.
If you're wondering what in the hell a externship is, it's basically like a internship. Some places you get paid, some you don't. I would fall into the latter category, but really that makes no difference to me. My "pay" will be in what I learn from Executive Chef Jake Martin. The man is amazing, I got to see him work when I did my "stage" - my "try out" to see if they really wanted to take a 'change of career' guy into their kitchen.
So how'd that do for a intro? I'm not very good at them - so honestly I never know how they go over. We'll get this place jumpn' here very soon, just working out a publishing schedule that's going to fit in with my externship and things. in Portland.
If you're wondering what in the hell a externship is, it's basically like a internship. Some places you get paid, some you don't. I would fall into the latter category, but really that makes no difference to me. My "pay" will be in what I learn from Executive Chef Jake Martin. The man is amazing, I got to see him work when I did my "stage" - my "try out" to see if they really wanted to take a 'change of career' guy into their kitchen.
So how'd that do for a intro? I'm not very good at them - so honestly I never know how they go over. We'll get this place jumpn' here very soon, just working out a publishing schedule that's going to fit in with my externship and things.
A few things have changed (obviously), I don't blog baseball anymore and the fact that Carlyle is no longer open, the kitchen staff moving over to Fenouil in the Pearl. I think it's been sometime since I even looked at that tumblr page. Maybe I'll do something with it, maybe I wont. It could come in useful at some point.
I've become a better person,writer, cook and by no means am I content with that. There are things in the works, I'm working on a cookbook, we've got our NYC trip coming up. Saying that I'm feeling blessed at this point would be a major understatement if there ever was one.
Enough of the misty-eyed crapola.
For the next month of Thursdays, we'll look back at the past year of PFO. Some of my favorite posts, looking back on just how much things have (or have not) changed.
Now I want you to get up, get your favorite beverage and sit back and enjoy this video, it's about 4 minutes long. There will be a few more of these to come as well, a look back in pictures if you will.
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