iamafeeder.net



Working 9-5: Wild Rice Salad


Aug
01


Team Feeder!

Since graduating a month ago (!) I’ve not stopped. Moving from stage to trial to private job, it’s been a bit of a whirlwind and, though I’m exhausted, I wouldn’t have it any other way. I’m not the kind of person who can do nothing for long periods of time, instead choosing to fill my diary as full as I can, as many dinner dates, coffee dates, lunch dates, private jobs, stages as is physically possible. Of course the downside to this is that when I get sick I get really sick, a classic case of burning the candle at both ends, and recently this is exactly what’s happened to me.

(more…)

The End (Part II) & The Beginning?: Leiths Diploma, Term 2, Weeks 9 & 10


Apr
12

It’s been hard for me to write this post. I’ve sat staring at my screen for a couple of days now, the page just waiting for me to start typing. I could say it’s because I’ve been busy – I have, after all. We’re on Easter break now and I’ve filled my time with working like a mad woman, from a charity dinner for 50 I organised and executed with 3 friends for my mother’s homeless shelter, to turning out 200 scones every day for 3 days for the pastry section at Hix Mayfair in Brown’s Hotel. But no, that’s just an excuse. The truth is that I’ve really been taking a break from writing to contemplate my future and to spend a little more time in the present.

Blogging does not come without its traps. On the plus side, it’s an outlet, a way for me to document what I make, photograph (though being full time in school does not make for much time for that any more, sadly, hence all the Instagram photos) and eat, a way to chart my progress through culinary school, and it’s a fantastic way to connect with people and I have met some really fabulous people over the past – nearly 3! – years. It’s also a way for people who know me to catch up with what’s going on in my life, the trials and tribulations, the joy and the successes.

However, on the down side, when you have a public outlet, you also have public scrutiny. I’ve heard the whispers, the not so nice things that are said – sometimes not even behind closed doors – and more than anything it just saddened me to the point where I didn’t want to keep writing, didn’t want to put myself out there for those critics to nitpick at. I never started this blog because I wanted to show off or pretend to be anything more than I am, I started it for the pure joy of writing and cooking, I started it for distraction from my final year of university and amazingly my tiny piece of the web became something more, it made me a part of a community. When I started at Leiths back in October this blog became my way of reminding myself what it was I was doing, of trying to figure out where I wanted to go and what I wanted to do – something that became very difficult a few weeks into the middle of the second term – but it was very much about me because, well, that’s what this blog has always been about: me. It may sound very self-involved but I have never pretended that this was anything more than it is.

The point is that when you put yourself out there and you try to be honest and faithful to who you are, it is very likely that you will receive criticism. Fact. The difference, I suppose, is how you choose to deal with it. And so this is how I’m dealing with it: I will not change who I am, what I write or how I write; I will stay true to myself, to my voice and to my style because there will always be critics, there will always be nasty things said and comments made but, as a good friend once told me, “haters gonna hate but haters never hate on losers”. And so, with that said, let’s get on with it because I have some exciting news!

(more…)