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)
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