Whenever I meet new people and the standard American question, "So, what do you do?" arises people are always kind of amazed when I say that I am a remote sites caterer. This reaction probably occurs because no one has ever heard of such a thing, but also because it does sound kinda cool, especially compared with data entry specialist, or call center operator (both jobs, I actually had).
After many years and the collection of many stories, I decided to write out my food memoir. I was greatly inspired by Gabrielle Hamilton's Blood, Bones and Butter, the talented writer and chef/cook from Prune in Brooklyn. Her story spoke to me, because like Hamilton, I had never imagined cooking as a profession, certain that I was going to Law School to become an environmental lawyer specializing in American Indian resource protection. While I loved food, and loved cooking, I was at heart, a nerd, who did not think that cooking for other people was that important. It has low status in our society unless of course you are a celebrity chef on the Food Network. But thousands of food workers across this country get very little respect, and their pay reflects it. While I loved cooking, I was looked down upon and pigeon holed in certain jobs because of my affinity for the kitchen, regardless of my intellectual nature, managerial skill, and advanced degree.
I decided to post excerpts from my food memoir, Tales from a Wandering Hearthkeeper, here on this blog for your culinary amusement. I hope that you enjoy them, and if you happen to be a family member of mine, I apologize now.