F***ing Up With Style

Good morning, friends and neighbors!

In sounds cheesy and ridiculous, but up on the wall behind my desk at home- the one I’m sitting at right now, in the shade of Miss Cleo’s cat tree- is a sectioned pegboard.

I don’t use it to organize my day- I have apps and reminders for that. Nor is it a “visionboard”- something where you tack up all the things you dream of one day making a reality. A neat idea, to be sure- but it feels a little hollow.

Instead, I have it sectioned in four. The first is called “Good Vibes.” It’s got memories of things that- duh- make me feel good. Mostly it’s reminders of cool moments in my life- the menu from my first Chaine dinner, a thank-you note from one of my patients back when I was a nurse, letters from distant friends.

The second is “VICTORY!” This is my “trophy” wall, so to speak. It’s got the menu where I was first called “Chef Matt Strenger” over the desserts I served. It’s got my tags from runs I’ve done, and the program from my graduation from culinary school.

The third is “Inspiration.” Mostly it’s poems I like- especially “Invictus” by William E. Henley, and “Air and light and time and space” by Charles Bukowski (as much of an admonishment to me as anything- I think ALL creative-types should have that up in their workspace somewhere.) There’s a couple things about Tony on there too, of course.

The last is called “Failures.” Don’t be surprised- Stephen King used to collect all of this rejection letters from publishers. Michael Faraday used to do same thing with failed experiments, a reminder of the lesson he learned and to stay humble. It could probably have more on it- the sad thing is that most of my rejections came in the form of “form” letters… so less-than-rife with feedback.

In fact, there’s only one thing up on that board right now. I make sure it’s completely visible at all times. It’s a black-and-silver debit card- thoroughly magnetized and wiped, for a closed account, and with the thumbtack pounded right through the strip to be sure.
It reads “Black Hat Baker, LLC.”

Here’s a story about how to dream, fall short, f*** up, and work with what’s left.

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The BHB’s Top 10 Cookbooks That Are Just Plain Good Reads

Good afternoon, friends and neighbors!

Did you know that a cookbook can be more than a collection of recipes? It can actually be… A BOOK.

Yes, yes, how shocking.

 

If you think about it for longer than a second, cookbooks don’t need to as dry and dull as your college textbooks. Food is an extremely personal and social thing, and so people who choose to write a book of recipes have the opportunity to fill in the gap, so to speak.

A cookbook can absolutely instruct- “This is how you make my favorite jambalaya.” Much more interesting and enjoyable, however, is “I make this jambalaya especially for rainy, crappy days, because it reminds me of when I worked in this great restaurant in New Orleans. Let me tell you, the chef there was so particular….”

See that? The recipe became a story. It had a background, and a special meaning for the writer, which they just offered to you. Maybe you’ll never make that jambalaya except once or twice? Maybe it’ll become your favorite, and you’ll want to go to NOLA yourself one day, find the authors old restaurant, and taste the real deal.

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Special Post: Excerpts from the coming BHB Book!

Good evening, friends and neighbors!

This week has been more than a little crazymaking and exhausting, and as such, I don’t have a really solid blog post ready for today.

Animated GIF of a baby asleep on a toy train

Footage of me biking home today…
I’m sure I’ll have something a bit better next week.
In the meantime though, as a way of recompense, here are a couple excerpts from my upcoming book!

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Discussion Post #1- “TWO COOKS ENTER, ONE COOK LEAVES!”

Good afternoon, friends and neighbors!
Today I figured I’d introduce something a little more interesting than my usual posts- I want to put a question to you, and find out what YOU think! Every now and again, I’ll set up a conversation and ask all of you to tell me what you think in the comments. I won’t put in too much, but I will be reading, so no matter what STAY CLASSY and keep it respectful, alright? 

Let’s start with an easy one….

     Afternoon, all! Have you seen the latest episode of Chopped? How about Master Chef? Hell’s Kitchen? Top Chef? The Great British Baking Challenge?

Neither have I, and I don’t intend to.
No judgment on you if you do, of course- you do you. To my mind, though, they just do not interest me, or represent the culinary world as I like to see it.

When I was a kid, the only cooking competition show I ever watched with any fervor was the original Iron Chef, dubbed for American audiences from the Japanese. I loved seeing the crazy ideas that a genius could whip up under pressure, given the barest hints of what the secret ingredient would be, a team of cooks and stocked pantry to make it happen.

Since becoming a professional cook though- and even while I was a student, when you think someone in my position would be watching religiously and taking notes- shows that have tried to follow in its footsteps simply don’t impress or thrill me anymore. While I allow there is still something exciting about watching cooks MacGuyver fine food under pressure, to me it feels like these shows take something I love and think about often and turn it into a gladiatorial bloodsport.

 

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The Eye For Detail

Good evening, friends and neighbors.

There are reasons I call myself a “baker,” and not a “pastry chef.”

Beyond the respect and station that I think comes with the “chef” title that I personally don’t think I’ve earned just yet, or the argument that “a chef is a cook who leads other cooks” and I haven’t had any cooks under my command for longer than a couple hours, there’s the fact that… well… I don’t think I’m quite crazy enough yet.

Let me explain- when I say “not crazy enough,” I mean that I still stand in rapt awe, wonder, and a little fear, of people who possess the meticulous attention to detail necessary to do certain things. Not just do them once or twice, but REPETITIVELY, and CONSISTENTLY. No cutting corners, no shrugging things off as “rustic” or “it’s meant to be like that”- if whatever these people do isn’t looking pristine, it’s unacceptable.
While I’m not exactly envious of the perfectionism these individuals have (my grandfather’s saying “Don’t let ‘perfect’ be the enemy of ‘good’” comes to mind- and he was a brain surgeon) I am constantly in wonder of the level of PERCEPTION involved in noticing minuscule details.

Like many things in this world, an ideal case study for it comes from a certain mouse.

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