Manifesto #6 - 1st Birthday!!!

and here we are, a year and a day later than my first inaugural post for my very first blog. 2008 had alot of postings, as my OCD manifested in sleepless nights of writing all the things about food that i had been constantly thinking about and stored away for "another day." luckily, i couldn't bear keeping everything in my head and had a prolific period. however, this affected my day job (or, night job, rather) and i had to make myself stop for balance. after this i had a few life changing experiences, lived without a computer and internet for a little while, was very busy, and perhaps was trying to build up some cerebral inspiration aka PROCRASTINATION GOLD!

so a year later, i finally start writing again, and i'm glad. thank you to all my readers; i hope you've enjoyed the experience and the greater story that is unfolding. here's to my 1st year and many more to come!!!

Manifesto #5 - Hiatus

Dear Readers,

as of late, it's been a very busy and difficult time at work.  i was having some issues, and over the course of a week, they were being addressed by my superiors.  yesterday i was able to gain some sense of closure, but honestly only time will tell if the situation gets better; one day does not a year make, but it is at least a start.

i will not go into detail of what happened.  you might think that this would be perfect writing material, however, i find that it would be in poor taste for all parties involved.  as far as i know, only six people know of what's going on (including me) and i hope it stays that way.  although i know that working in a kitchen automatically means that everyone already knows what's going on, i hope people, out of respect for all parties involved, do not talk about it.  i already know that some of front of the house saw me in tears yesterday, and they gossip like wildfire.  only god knows what they've come up with.

so, i haven't written a whole lot on the blog, as my mind has been elsewhere, but hope to get back into it as means of de-stressing.  

on a lighter note, i've hit over 200 profile views, so i'm glad people are actually reading (when i write, that is).  i think the next few posts will be very introspective and when i'm feeling more jovial, i will be back to my (as my co-workers call me) wacky self.

so thanks for those of you who've kept checking in.  read some of the blogs i follow on the right side as they are great.  i'll be back up and running, hopefully very soon.

-I

Manifesto #4 - Reference and Links, What I'm Eating Now and Pics

DEAR READERS,

I am happy to have logged in a total of 25 (and now 26 counting this one) posts on the blog since starting in late September this year.  Just a few updates:

1.  If you've noticed any sort of references or definitions in the posts, i most likely will have found this info from wikipedia.  love it or hate it, it works for me.  any other writing not my own will be cited.

2.  As an example from the above, anything in light green will be a link to click on for more information.  It may seem redundant, but I was asked why the text was a different color by some less tech savvy readers, so just wanting to be clear.  

3.  I added a "What I'm Eating Now" section on the right side of the page as a kind of homage to the book Everything I Ate by Tucker Shaw.  I don't have the patience to photograph every meal I have, so most likely whatever is posted will be my breakfast or after work meals.  I find it to be a very intimate portrait, as I do believe that you are what you eat.  It will be interesting to see what I come up with.

4.  Most of the pictures I have to accompany my posts have been found on flickr or on the internet.  There have been some photos I wanted to use, but opted not to as they were copyrighted material.  I will never use any photograph that requires permission.

on a side note, i had my busiest night as lead cook so far and with the help of the crew, we had a successful night.  we have some great teamwork and it's getting to the point that everyone is able to jump onto every station to help where needed.  we also have an all female hot line, and i can't think of another restaurant that's the same.  there has already been talk of getting some cat ears to wear halloween night while working.  looks like we'll all be able to handle this coming busy season after all. hopefully the prep work won't be too bad coming in the afternoon, but we all know once it's busy, it's already gone.  c'est la vie!

-I

Manifesto # 3 - Copyright and Plagiarism Protection

DEAR READERS,

So I just added copyright and plagiarism protection; two things that anyone seriously involved with some sort of blog, podcast, book, website, etc.  should do.  I feel it is of most importance, not only for my own written work, but for the future contributing writers to the blog (of which I already have two.  WOO HOO!!!)  

I hope any other bloggers reading this will consider this for their own blog (if you haven't already).  You can click on the banners (bottom right) to learn more.  I'll be able to sleep better now.

-I

Manifesto # 2 - Umami Mama Blog Guide

DEAR READERS,

It occurred to me that there are a great many things I wish to write about. You've noticed my titles and numbering system I've started, and last night (or, early this morning because I can't sleep) I came up with a system to classify things and hopefully make it easier for you (and myself) to keep track of everything.

There will be seven categories, each pertaining to a specific theme on the subject of Food. I will list and explain each, in no particular order.

1. GUILTY PLEASURES - These posts deal with those secret, desperate, wild instances where food, obsession and hedonism have crashed full force in a frenzy of unashamed debauchery. Think of eating a whole bag of pork rinds and finishing off with a tub of ice cream AND six pack of beer. It could be worse.

2. PHILOSOPHICAL MUSINGS - These posts deal with my observations on Food through cultural, religious, socio-economic, historical, and political viewpoints. One of my favorite books ever is "In the Devil's Garden" by Stewart Lee Allen, and it was reading this book that inspired me to explore this style of food writing. Read it!

3. GASTRONOMIC CONCEPTS - These posts act as a reference guide where I will define ideas, techniques, and give history on concepts such as umami (what is it?) and terroir (wtf is that?) and sushi grade 1++ (huh?) to name a few.

4. HACK OF ALL TRADES - These posts will share tricks that professional cooks know from years of, let's face it, making mistakes and having to cover their asses, such as, "What do you do when you're cooking fish and the skin is sticking to the pan and you can't turn it over?" I know what to do, but do you? Heh heh heh!

5. MOOD FOOD - These posts will give recipes for those times that you need a little extra care. Think of things like chicken soup for when you're sick, what do you eat when you got a hangover, or "My boyfriend/girlfriend/partner broke up with me and I wanna eat something to make me feel better!" kind of recipes. Alcoholic beverages will be included.

6. FOOD CONSCIOUSNESS - These posts will serve as a documented oral history of what I call a person's Food Consciousness. By this, I mean every encounter with food that a person has had in their entire life (birthday cakes, passover, religious fasting, McDonalds Happy Meals, Halloween candy) and what that has done to shape their current culinary tastes. Food Consciousness can also describe the collective birth of a food trend or lifestyle adopted by many (food rationing during WWII, Slow Food, Vegetarianism). I will start off with mine, and I hope to get guest writers to share their own.

7. A COOK'S LIFE - These posts will share my personal experiences as a professional line cook at a fine dining restaurant. This is my current, full-time profession and I feel it gives a unique perspective on Food as not only something "Yummy and fun!" to eat, but to expose its white collar/blue collar dichotomy as a very stressful, disciplined, conscientious and rewarding experience.

There will also be a label entitled "Manifesto", which will have any general information involving the blog as a whole (Inaugural Post and this guide will be found here) and a "Best of Umami Mama" label which will highlight favorite postings . As my archive grows you will be able to search under "Labels" by the seven categories. I also welcome readers to write in with questions that I may be able to help answer, or if they have funny stories they want to share that fit into the categories. Contact info can be viewed in my complete profile on the right.

I've been working almost 3 years as a professional cook, having changed careers from the entertainment industry. I also have degrees in Philosophy and Cinema. When I started up this blog, I was reminded that I wanted to be a responsible writer on this vast subject. For me, Food means everything; it shapes our religions, has caused wars, defines our aesthetics, and determines our survival. I've spent enough time stewing with these ideas in my head, so here they come. Hope you enjoy reading....

-I

Manifesto #1 - Inaugural Blog

i have succumbed; my first official blog.  subject = food.  why you should read this?  i'm no foodie, but a professional chef.  i don't seek to critique food, and i don't plan on telling you where you should eat, nor claim to discover a new place.  my aim is to give you the experience of food, whether it be a great meal with friends, a particularly fantastic (or horrific) day/night working the line, and perhaps some philosophical musings.  

i have chosen the title "Umami Mama", because i have, what i call a "fat tooth".  some people have a "sweet tooth" where they wouldn't be happier eating chocolate, desserts of any kind, and always have some kind of candy at hand.  others have a "salty tooth" where they can't get enough soy sauce on their rice, love the salt and vinegar potato chips, and at the dinner table, always puts salt on their food before tasting.  they even put salt on their watermelon and cherries (although, this actually does make them taste better).  

i have a "fat tooth" because i love to eat rich foods: cheese, eggs, rib-eye steaks, sometimes i even drink straight cream.  i love to slather room temp butter on my baguette and add pate, and cheese on top.  i also love carpaccio, steak tartare, bloody marys, burgers charred med rare with bacon/bleu cheese/ avocado; pretty much anything savoury, full flavored and protein rich.  i've also been called a hot little mama in the kitchen, so "Umami Mama" it is.   

hope you enjoy this....

-I