Hello fellow bloggers and Foodies:
This is a bitter sweet time for me as I am finishing up my final week of work at a job I have had for almost 7 years. I like and enjoy my job very much so it is with some sadness that I am leaving this place. I will miss the people I work with every day, but I will not miss the job, lack of respect and appreciation, and being taken for granted. That is the bitter part.
The sweet part is the restaurant is coming along and looking great. The were supposed to finish hanging the dry wall yesterday and they have started on all of the stone work. Once the exhaust hoods are up, everything else is pretty much cosmetic and all of that should just move along like a bullet. The menu is pretty much complete and finalized and we will be posting that soon. We also interviewed our first employees last weekend. Things are really starting to come together!
Our web site, Tasting Room Bistro is now up and going but so far, there is not much there. Look for much more information coming to the site in the coming weeks. From here on out, things will start to get crazy and fun. It is going to be quite a ride, that is for sure!! Cheers and have some fun!
Chef Jeff
Weight loss adventures and random thoughts of Chef Jeff.
Wednesday, February 21, 2007
Thursday, February 15, 2007
PodCast??
I am currently working on putting together a podcast for my little web site and wow is this a perplexing task!! Why would some one want to put together a podcast about cooking, culinary arts, and food when all of these things utilize all senses other than hearing (except for fajitas and rice crispies)? Guess that some one is me and I would like to make it some kind of interesting. So what is next now that I have decided to undertake this unusual task?
The first thing I need to do is find a recording device to get voice from my mouth to the computer. Guess this can be done with a microphone but what if I want to interview "people" about certain culinary topics at a mobile location? I really can not carry around a desktop computer in my back pocket. A hand held digital voice recording device seems to be the way to go so I will be looking for something like this on the next few weeks. Looks like the cost will be around $150 for something half way decent, and the ability to transfer files to a computer.
I already have some background music thanks to Hoppie Vaughn from "The Fat Daddy Band" and Dave Harrison from Bluz N da Blood has helped out with some on the more technical details like mixing, equalizing, hosting, and promotion.
Right now, "I think people is going to really be the story" if I can find people in this Southwest, Virginia area who will be willing to put their voices out there about cooking and their own culinary experiences. I will probably babble on about some culinary topics but how boring would that got over time??
So, what would you like to see in a culinary podcast?
The first thing I need to do is find a recording device to get voice from my mouth to the computer. Guess this can be done with a microphone but what if I want to interview "people" about certain culinary topics at a mobile location? I really can not carry around a desktop computer in my back pocket. A hand held digital voice recording device seems to be the way to go so I will be looking for something like this on the next few weeks. Looks like the cost will be around $150 for something half way decent, and the ability to transfer files to a computer.
I already have some background music thanks to Hoppie Vaughn from "The Fat Daddy Band" and Dave Harrison from Bluz N da Blood has helped out with some on the more technical details like mixing, equalizing, hosting, and promotion.
Right now, "I think people is going to really be the story" if I can find people in this Southwest, Virginia area who will be willing to put their voices out there about cooking and their own culinary experiences. I will probably babble on about some culinary topics but how boring would that got over time??
So, what would you like to see in a culinary podcast?
Sunday, February 11, 2007
Why my web site? and links...
Welcome to my new blog by Chef Jeff. You will find my culinary ramblings here and information about me and my site, http://www.chefjeffonthe.net and other things going on as well!
A few years ago, I came up with the not so brilliant idea of starting my own web site about cooking, culinary arts, and putting in some weight loss information (From time to time, I jump on a diet kick, and I really need to do this now and stick to it!!) and call it onefatchef.com. That was short lived but it was fun. Turned into a really big site but was just to much to manage so I closed it down. A few years later, I started the chefjeffonthe.net site hoping for bigger and better things. I really like the way this site looks now and am trying to add more content all of the time. But why would a person go to the time and expense of starting a web site with no motivation for making the all mighty dollar?
The answer is I have absolutely no idea!! Some might call it dangerous to put information about yourself out there for the public to see, and it probably is dangerous. That really does not scare me. I guess I created this site because if you do not toot your own horn, no one else will. I also enjoy the creative aspect of web design and graphic arts (even though I am not really very good at this stuff); as I find it challenging and very thought provoking. There really need to be some serious organizational skills to pull of a web site I guess. Not making money off of a web site really does not bother me. What do I really have to sell? Considering I have never written a cookbook, do not own an equipment line, a series of sauce and rubs, or any other provision which most people will try to put out on a whim to make a buck. I am happy with not making any money off of my site. Maybe some day that will change but for now, I am very cool with it.
I am very surprised that there are not more sites like mine out there, at least for little known chefs. Sure, Emeril, Bobby, Mario, Anthony, yadda yadda yadda have their own little hubs where you can go and find information and purchase their latest non-food creations, but what I am talking about is the small time chef like me. If all of these other celebrities can self promote, then why not me and all of the other "Little" chefs out there? I want to add some chef links to my site. The "Big" chefs do not need any more promotion; I want links to chefs like us so if you have a link, pass it along! If you live in Virginia, that is even better but I will take links from any where they come from!
Life is better with chocolate and wine!
A few years ago, I came up with the not so brilliant idea of starting my own web site about cooking, culinary arts, and putting in some weight loss information (From time to time, I jump on a diet kick, and I really need to do this now and stick to it!!) and call it onefatchef.com. That was short lived but it was fun. Turned into a really big site but was just to much to manage so I closed it down. A few years later, I started the chefjeffonthe.net site hoping for bigger and better things. I really like the way this site looks now and am trying to add more content all of the time. But why would a person go to the time and expense of starting a web site with no motivation for making the all mighty dollar?
The answer is I have absolutely no idea!! Some might call it dangerous to put information about yourself out there for the public to see, and it probably is dangerous. That really does not scare me. I guess I created this site because if you do not toot your own horn, no one else will. I also enjoy the creative aspect of web design and graphic arts (even though I am not really very good at this stuff); as I find it challenging and very thought provoking. There really need to be some serious organizational skills to pull of a web site I guess. Not making money off of a web site really does not bother me. What do I really have to sell? Considering I have never written a cookbook, do not own an equipment line, a series of sauce and rubs, or any other provision which most people will try to put out on a whim to make a buck. I am happy with not making any money off of my site. Maybe some day that will change but for now, I am very cool with it.
I am very surprised that there are not more sites like mine out there, at least for little known chefs. Sure, Emeril, Bobby, Mario, Anthony, yadda yadda yadda have their own little hubs where you can go and find information and purchase their latest non-food creations, but what I am talking about is the small time chef like me. If all of these other celebrities can self promote, then why not me and all of the other "Little" chefs out there? I want to add some chef links to my site. The "Big" chefs do not need any more promotion; I want links to chefs like us so if you have a link, pass it along! If you live in Virginia, that is even better but I will take links from any where they come from!
Life is better with chocolate and wine!
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