Food Costs

Do we know what food costs, not strictly from a monetary since but what it takes from our bodies, and our well being as well as our wallet.

I understand food costs, both as restaurant professional, as well as a dude who shops at the local grocery stores.

We all, everyone everywhere (kinda) knows that a salad is better for you than a hamburger, caloric-ally speaking at least, and we as a culture set what the stores buy, based on what we buy. If we as consumers want unnatural, and digestibility questionable foods for our convenience, that's what we get. In reality, as much as the individual sees that there dining choices are far from the most health conscious, its hard to go to the healthy foods, because even with the time and knowledge to cook and eat these foods, they are increasingly cost infective, and i see the trend going worse, quick. The consumers are forced to buy the edible junk, because they are feeding the home team on a budget, and the stores keep stocking more of it, manufacturers, keep manufacturing (mmm dining Ikea this evening) and they are doing great, making this... product, at a faster rate, so they can afford to buy in huge quantities from the actual producers that we could, if they would sell it to us, buy from. They wont, cause we aren't buying mayonnaise by the metric ton, so we cant get it as cheep, so we are stuck buying the pre-packaged, OK, I'm full, so I cant tell in just dieing slower "Middleman Stan"s pre-pressed-undressed, I bet a buck, you can't' digest chicken breast. (if the ingredients read "meat"... run)

So what do we do? I suppose that is the question of the day. I figure that if more people bought healthy food, we would be buying less junk, so "Stan" gets less money, and his provider, in an effort to sell his wears to someone, starts to branch out to the local grocery store level... Mayo anyone?

We set the market in a capitalist society. If we don't buy it, they wont make it, or sell it. its logic. They will supply what we demand.

With a little knowledge, we can make a difference. In our society, our community, our family, our homes and our selves.

Thanks again, see you soon.

Patrick M. Floyd
Culinary Consultant
Email: homecookeddc@gmail.com
(920) 559-9425

Leap of Faith

As you may have gleaned from reading my previous posts, I am a classically trained (though eclectically practiced) chef. I am currently the head chef of a local eatery and as my father used to muse, "those that can't do, teach" (no offense to teachers, as I aspire to soon join your ranks). I am becoming quite disenfranchised with the restaurant industry as a whole. I mean, dining out can be wonderful, but I truly love to make my family and friends smile, serving them a meals that are fresh, healthy, and even fun to cook, even when I get the "help" of little hands.

I look around, hear from my friends, co-workers, etcetera, that what I see as a passion, a fun time of teaching/learning with my friends, family or kids, is to the many of my friends, a mystery, an arduous chore, or a unpleasant "necessary evil". I would love to fix that. I want to inspire. The simple fact that you are reading this blog, means you are curious. It means you think that maybe you would benefit from a chance to be excited, and educated with the prospect of growing and nurturing your culinary curiosity (or you have this friend...)

Well

Brass tacks time. As I wrote earlier, I had a great introductory thing going now. For less cash than a movie and "buttered"(I hate that I love that stuff) popcorn*, all you need to do is call, or email me, we chat for a minute, scheduling the Tuesday that you like best (hopefully temporary time constraints limit my availability) and Bang!  Its a date! Time for you to invite some of your buds, pals, girlfriends, whoever (up to 7, 8 total) to share the experience, and add to the fun.

On the day or night of the class, I show up a half an hour early to meet you, and familiarize myself briefly with your kitchen, and start showing you options. We can look through your cupboards, and as your friends arrive, we will make dinner, as a group. I'll ask questions, and I hope you and your friends ask some too. And remember for this specific class, you get to pick what we cook, kinda. Its your kitchen, and we are cooking your food. No worries.

But here's the part where it all comes together. I have a full time job, where I do what I love, with people I like, in a situation I tolerate. I would love to be able to do Home Cooked full time, but for that I need your help. If you think you might want to plan a class yourself, I am scheduling Tuesday only through April (ish) after that I am pretty wide open. I cant guarantee that I can have the exact time or day available, but I can assure you that we can work something out. If you don't want to plan a class (I'm already pouting...really) please share this blog, mention my Facebook page, or any of my contact information with anyone whom you think may benefit. In advance I would like to thank you for your help.

See the way I got it figured, the sooner I book enough classes to feel that this is a viable need a growing market that I could make a living with it... and I will. (sooner the better)

Thanks again, see you soon.

Patrick M. Floyd
Culinary Consultant
Email: homecookeddc@gmail.com
(920) 559-9425

(*$12 per person introductory price, cash or check payable the night of the event) 

We're on Twitter!

Check it out, all cybered up, and just started a twitter account @homecookeddc

Whats For Dinner?

Lets get together and do something. For the time being, I only have one available evening a week to begin classes, so here's the thought.

I am scheduling "Whats for Dinner" classes. A night of fun and introductions, I will show you some options outside the instant, the options you have that you might not even recognize. As long as you have some kind of meat, fish, or protein of some sort, as well as some kind of vegetables, and a starch, really whatever you have on hand (you do need to have actual food though).

Do you want to host the class?
Just think of 6-7 friends you want to share the experience with, pick the Tuesday night (my only available night for the moment), I show up a half hour before hand to get acquainted with you and your facilities. Then I raid your fridge, and pull out some ideas, and show you how to squeeze the last drop of awesome out of what you might see as boring. You can ask questions, and I will teach as much as we can cram in the 1-2 hours together.

For less than the price of a movie and popcorn* you can learn skills that will help you for a lifetime, and hopefully inspiration to try new things and see cooking as a fun and exciting time to share with friends and family.

Please Email, Call, or Comment soon. Space is available now but filling fast, and these are introductory prices, so don't miss this opportunity. I'm looking forward to meeting you, unless I know you, then it will be so good to see you again.

Thanks, see you soon.

Patrick M. Floyd
Culinary Consultant
Email: homecookeddc@gmail.com
(920) 559-9425

(*$12 per person introductory price, cash or check payable the night of the event)

Q&A

The ultimate purpose of Home Cooked is to help. I am trying to reach out, to teach those who don't know the first thing about cooking, as well as help those who are skilled home cooks to broaden their skill set as well as their culinary horizons.

To that end, ask me some questions, seek my suggestions. See if my advise is beneficial.

Whats for dinner tonight? What is your favorite food? Why is it your favorite? is it a particular flavor, texture, smell? once you learn what it is about your favorite food that makes it your favorite food, you can then use that knowledge, plus some technical help to replicate that thing, that makes it your favorite, in other dishes.

It is my theory, that there is no food that is a "bad" food. On the contrary, it just hasn't been cooked and served to you in a way you like it, but it could be. Yours is a very specific palate, IE the way you taste things. Every person on the planet is different, and as such, every palate is different. What is awesomely great to your best friend, you might find vaguely reminiscent of poo. 

That"s what I want to teach you. How to cook for your palate. Recreate those flavors, those textures, that you find leasing, as well as cooking for those close to you.

I will not post any recipes, though you are welcome to leave any and all you'd like in the comment sections of the blog. The reason that I will not be sharing recipes on my blog, is that I for the must part don't like em.

If you are cooking someone else recipe, chances are pretty even that no matter how particular, how exacting you are in your technique, and measurements, the end result will not duplicate theirs. Why? Simple. There can be a 1teaspoon variance between tablespoons, of varying models, and manufacturers. Not to mention huge difference of flavors and textures between competing brands as far as ingredients, That plus the huge degree of fluctuation in qualities of home cooking equipment, the odds are stacked against us.

That's where I can help. You can watch a cooking show, or even go to a cooking class in some some restaurant kitchen. When you get home and try to duplicate it you get discouraged. You need to learn how to use the equipment you already have, to use it to its fullest potential. This is where i can come in.

Please leave me some feedback, questions, whatever you feel necessary, for me to know.

Back to the Basics

At some point in the last few generations, we as a culture have slowly given our food preparing responsibilities to more and more strangers in the form of restaurants. When I was a child, we would splurge by dining out, only on my parents payday, twice a month. It seams that now days the majority of people I talk to eat at home, only out of financial necessity, and only well enough to feed the troops, so no one is hungry, while eating out as much as 5 times a week.   

I think that cooking can and should be an important part of home life. You and the people you care about like, maybe even love food. You know what you like. You might even know why you like it and how to make it. I want to help that person who has been accused of burning water, as well as inspire and teach the home chef to hunt and hunger for new different ways of expanding your already abundant culinary arsenal.To many people today see cooking as an arduous chore, an unpleasant ask to be avoided whenever possible. I would love to help you find the curious joy, and almost palpable excitement in discovering new, and creative ways to cook, eat, and feed those closest to you.

Thanks

Hey everyone out there in cyberland, I really am shocked how many people have looked at this page, and my Facebook page in just the last 24 hrs. I'm kinda shocked. Remember I am appreciative of any help, advice I can get. This page, and the blog, my whole business concept is built around my desire to help improve your food passion, confidence and knowledge. Whatever I can do, to that end, let me know. Thank you.

What is it I'm selling?

What you are buying when you hire me is knowledge. Knowledge, its not a device, it has no moving parts, it wont break, it wont loose power, no battery, or cord. You cant loose it, misplace it and rather than loose power over time, it actually grows stronger. It can be changed, and expanded upon, but never decreased and is totally transferable. It has a lifetime guarantee.

Posting #1

Bear with me, I'm slowly learning to hate computers a little less, every day.

My Name is Patrick Floyd. I am a chef, currently an Executive or Head Chef. I'm a cook, I've been told I'm a "chef" but it just sounds like stress.  I’ve decided to leave the hustle and bustle of the restaurant business to pursue my passion of sharing my passion. Now I want to help you by teaching you what I have learned over many years cooking professionally, from casual eateries to elite clubs. I would enjoy teaching you tricks and techniques to help find more of the pleasure and gratification you can find in providing good food for great friends.

When you are in charge of a kitchen, any kitchen, you are the "Chef" or "Chief" of that kitchen. Next time you are nuking' a can of ravioli-o's for the lil guys, you are the chef, cooking just the right dish at just the right time, for just the right person!