In this week's KQED piece I ask questions.
Of myself, of you, of my industry, and of other chef/ cook-writers.
"Can I make a difference as a chef-writer? When my voice is so small compared to the big stars? What does it mean to straddle a fence separating two historically enemied roles? Can I stay true to both crafts?"
Join in on a discussion, dispute, or please just take a few moments to get inside my head as it concerns a modern dilemma. It's something I've been thinking a lot about lately. Perhaps you can help me gain some perspective...