Mary Shenouda @thepaleochef is one of our favorites. All her recipes are delicious and you should try them. 🏼️ #Repost @paleochef with @get_repost
Blueberry BBQ Short Ribs. Sweet. Savory. Spicy. Sticky. Meat that is tender but still holds onto the bone just enough. This is always a huge hit with clients, and yet there was this one weekend I was cooking for a new client, nervous that he may not love my food.
I get this way sometimes, especially when I know the client has traveled the world, dining at the most incredible restaurants and has had food prepared for them by award winning chefs. They have access to literally any chef they want, so when I'm called upon, half of me is like "duh" and the other half is like: did you confuse me with another chef?
My style isn't white tablecloth and my technique is self taught. The driving force in anything I create is simply enthusiasm and how am I going to make THIS version of my dish better than the last with varying nuances in flavor/temperature/texture.
So, this client, being new to me, being of the 1%, and being on the quiet side, I was almost certain my dish had failed his standard, feeling defeated about the next few days of cooking.
As everyone was eating their food around the table, I watched from afar, getting dessert ready, shaking my head to myself about how I could have timed the meat differently, what ingredients I should have opened up longer in the sauce, etc.
And in that moment of Gordon Ramsay'ing myself, I saw my new client get up in the middle of conversation and refill his plate for a 2nd and later 3rd serving. Phew!
My lesson: If you’re called to do the thing, it’s because they believe you can and want YOU, confident you, not doubtful you so might as well approach it like the boss they hired, and if you’re like me, still make notes on what you can improve upon next time. #eatplaycrush - 19 minutes ago