Part 3: Building Credibilty
This is the latest installment in a continuing series that documents my personal quest to become the host of my own cooking show. Since this is a relatively new “career” there are no vocational programs or community college courses to prepare me for it. From what I have seen, the two most import elements in securing such a position are passion for food and plain old dumb luck. Born with a passion for food, I set out to make my own luck.
So, here I was the proud author of a cookbook that could only be found in one place, the web site of a T-shirt company. But that was better than most people can say. 4 Star put the cookbook in with their regular advertising, but if I wanted to get the word out about the cuisine I had created, I had to learn the publishing game with a quickness.
Armed with a sack full of For Dummies books and an inbox crammed with self-publishing newsletters, I began to sell myself, figuratively speaking. A new bi-weekly newspaper had gone into print around Mobile and they had a guy (their food editor) who did restaurant reviews, but no one who wrote cooking articles. I sent an e-mail to their senior editor inquiring about the possibility of my filling that role for them.
Why shouldn’t I? After all, I was author of Amigeauxs – Mexican/Creole Fusion Cuisine and a veteran of the restaurant industry. The editor asked me for an article to show my stuff. I had noticed that the style of writing preferred by this paper employed sarcasm, so that was how I wrote my article which explained how béchamel was not some fancy French food, but a part of our everyday lives. That article earned me the fat sum of $20 (US) as it was quite humorous. Upon publication it was well received. Enough so that the food editor decided that a cooking article should be part of the regular food section. Unfortunately, he assigned himself to write it. After all, twenty bucks is twenty bucks.
Regardless, I now had my first professional writing credit. I was now a freelance writer. Go figure. I soon got the attention of the web site, Global Chefs, who commissioned me to write an article about self-publishing. Just that quickly I had gone from aspiring food author to self-publishing expert. Once again, go figure. That is how this journey to become a TV chef has progressed. Lots of hard work with little to show for it, then bam! (no pun intended) a whole gaggle of good fortune.
Soon interest in my cookbook and food writing cooled off. It was becoming apparent to me that I needed to get back into a commercial kitchen to really start building credibility. Mobile’s economy was rebounding and new restaurants were starting to pop up. I soon found myself the pantry chef (this position handles salads, desserts, and appetizers) at a swanky new steak restaurant in a fast-growing, affluent suburb of Mobile. It was time to work on my chops.