I get extremely annoyed when people’s first post talks about it being their first post. Come to think of it, that’s what I am doing right now. So let’s call it a retrospective.
Although my interests are disambiguated, they can all be regrouped under the “Lifestyle” category. A word used prolifically by anyone trying hard to fit in nowadays; however I find it still serves purpose, the lifestyle brand simply refers back to notions of niche markets and tribal marketing, it is sold as a reference group, a peg for your life or for the one you want to have. Having started in the broader hospitality industry and luxury brand management, I’ve developed a fascination for anything that revolves around this heightened and sense influenced service sector. Out of all the different creative and managerial inputs/outputs of this industry, the food and beverage business caught my unnerved attention the most convincingly .It is where you see the most bull shit; luxury is all about adding value to a good product, trying to get you addicted to a brand that will not only serve you with functional purpose but also helping resolve self esteem and attainment issues. It is always entertaining to distinguish the jokers who advertise their use of truffles and foie in a gold ornamented room with pictures of awards on the wall, to those who truly enjoy eating and serving quality dishes in a fitting concept.
My First love will always be food, all the rest of my interests are just many of my mistresses.
This will be a food blog per say (if I wasn’t being obvious enough) sans the hyped up and haughty nonsense foodies are way too familiar with, spiced up with a little bit of everything that I believe is current and worth mentioning. I will try and focus all my post around food and recipes/videos/photos and tie in the lifestyle aspect by having each newly presented dish inspired by the arts, fashion, music, people, current news and the aspects of my everyday life.
Oh, and yes, why “The Fat Kid Inside”? – I used to be really fat and I can still feel him inside of me, telling me that eating a mars bar coupled with a snickers bar, melted in the microwave and topped with whipped cream; now and again won’t kill me.
Ironically enough, I lost weight because of food. I stopped all the microwavable plastic wrapped garbage, those over cooked pastas with the last can of tuna and tomato sauce in my worthless pantry and those oh so convenient ramen noodles, so easy to eat that you consume 3 cups per meal – everything I used to eat in my first year studying in Paris. The problem was not that I didn’t know how to cook; before starting university I already had a good culinary hand; but because I was lazy and I couldn’t be bothered in learning from over enthusiastic TV chefs and cooks with misplaced egos working in tourist traps. I thank the kitchen gods, for “lumieres” such as Anthony Bourdain, Jamie Oliver, Thomas Keller, Ducasse and the likes, I don’t necessarily like all their dishes, but I respect their stone cold no bull shit approach to cooking.