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Adding on from the interview:
“How did you get out of depression?”
…This is a very difficult question to answer. I’ve given it a lot of thought and the truth is I don’t think depression ever truly leaves you. We all have ups and downs, but sometimes the downs bring me to a terrible state of mind. However, I’m able to quickly reframe because I am self-aware. One turning major point for me was when I had a meeting with a very successful entrepreneur I looked up to. I flew to New York to see him for exactly thirty minutes. I was so excited, I left the meeting jumping up and down because he had given me my confidence back. Sometimes we need a little encouragement, sometimes we need a little more; I needed a lot. I will always and forever be my biggest critic because I strive to be the best I can be and I never seem to feel good enough for myself. Right now I feel amazing and I know I’m on the right path to accepting and loving myself, which is cheesy but something to be proud of.
“Can you share an example of how copyrighting is used by chefs?”
…Boy, this was the question that killed me. I haven’t cooked in a industrial kitchen or prepared any menus in many years so I could not think of anything! F%$!. My menu writing teacher will kick my ass if she listens to this interview (Sorry Chef!). You can view a menu I put together for my menu writing class (here’s page 1 and page 2) while attending school. It’s not rocket science and/or overly complicated. Without vividly describing the method of cooking (grilling, frying, sautéed, poaching etc), the region of the dish or the elements of the garnish or sauce, the menu item seems bland and unappealing. A chef’s job is to make the dish sound sexy so customers are enticed to try and buy. Of course their job is to make the dish actually taste sexier than it sounds, but seducing the reader is the first step to creating a successful dining experience. Some of my favorite food copy words are seared, marinated, crisp, tender, infused and sous vide.