From early on, I loved to cook. I loved the process, the ingredients, the preparation, even the shopping! I was always experimenting with food and trying to create new and inventive meals. Some were flops, but enough were so good that people told me I should think about pursing a career as a chef.
I loved the idea, but I didn’t think I’d ever make any money working in the culinary industry. But a little research, a little education, and some learning from the pros not only made it possible, it made it profitable. I changed careers over 15 years ago and I have never been more fulfilled or satisfied with my work life.
And, I have loved the idea of making and keeping up with ablog that describes my experiments and adventures in the culinary world. Not just all the dirty inside knowledge, but the practical, teachable, motivating things about food that drew me to cooking and food from the beginning.
People tell me I am pretty good at writing, and that if I was going to have a blog, I should monetize it. I didn’t think that was something I’d be interested in doing because I thought it would involve more work and time than I was willing to commit. But a little research, a little education, and some learning from the pros and once again I think it might not only be possible, but profitable.
And what is really great is that there are so many pros willing to share their experiences, tips, and techniques. Even a novice blogger can learn valuable tools that make a big difference in creating content, appealing to a niche audience, and effectively using all the tools blogging offers.
My #1 goal here is to write about the things that interest me, and that I think will interest my niche audience. I love food and travel, cooking, teaching, and adventures. I want to share that with people from my particular viewpoint as a chef. But if I can find ways to effectively make some income while doing what I love, then it is the cooking for fun to cooking for a career all over again, and I never regretted that choice.
I knew when I entered the culinary field as a novice I would not be an expert overnight, and I expect to spend a long time in a learning curve while blogging. But one of the best ways to learn is to learn from the pros…