Well, I guess it's that time to publicly reveal what has been an inevitable and long-coming process, a transition into what I've always wanted to do: cooking professionally. Yes boys and girls, this cat's jumping the philosophy boat and putting his profession where his passion is.
If this year in Germany has taught me anything, it is that (1) I cannot--at least not in this part of my life--properly conduct independent study in philosophy and that (2) I am much happier and interested in spending my time researching food, developing new cuisines, and cooking delicious food as my principal vocation. The vast majority of my free time over the past few years has been devoted almost exclusively to just that goal; there is never an idle moment in my life in which I'm not planning the next dinner party, thinking up what new dish to try, or baking some delicious pie or cake for a friend as a present. It only makes sense that I use those skills I've been honing since I was young in a professional setting.
This means a few things. First of all, it means I will definitely be returning to Pittsburgh in the fall after my grant is over here. Not only do I know and love Pittsburgh through and through, but I have the support of my loving friends and family to help me along as I embark on this new adventure. It is the perfect city in which to set up shop: the timing is right, the public is hungry for change, and the rents are low. Secondly, I will not be able to do this without the help of Wren, with whom I will be opening a cafe in the near future (at latest within a year) on account of our strong passion for food. I've had the most gustatorily wonderful collaborations with him over the past few years, and we are both in a perfect position to give this a shot. We've been developing plans since we first joked about doing this as a back-up plan pipe dream exactly one year ago, and want to ride the wave of momentum that's grown through our communications since then. Thirdly, I will become an entrepreneur, setting up a couple different businesses and looking for a few other sources of incomes and outlets for my home-cooked food, doing something vastly different than what I've been training to do over the past four years.
As far as what the businesses will be like, I have two in mind at the moment: the cafe, which is more long-term, and a pie delivery business, which is more short term. I will set up the pie business as soon as I return, using it to lead into the cafe, which will take more time to plan and realize. As I have told many of you, the principal philosophy behind the cafe will be: (1) to offer a weekly and seasonal menu featuring unique and experimental dishes spanning nearly every cuisine, food, and technique imaginable; (2) to encourage an interest and passion for good, healthy, locally-grown, and natural food through food education; (3) to promote a stronger sense of community through various events such as weekly cooking classes. Food is by and large the most vital part of our lives, the stuff that not only is a major factor in our personal health, but also that which holds together our community networks and social bonds. It's more than just an inconvenient daily requirement that has to be met through any means possible--it is who we are, just as crucial a part of our culture as things like language, music, and sports. Every social gathering is centered on food; every family convenes around the dinner table. Most restaurants are content to serve the same food day in and day out, on a menu similar to nearly every other restaurant within the same category, and do it without explaining where the food came from or how they cook it to their customers. In a world full of ultra-fast, chemically-altered, nutritionally-unsound food, we have forgotten what it means to eat well and live well through that. My goal is to help others rediscover the magic and wonder that is downright good, delicious, healthy food, and have fun doing it.
This decision of mine to become part of the food business, however, does not mean that I'm abandoning philosophy altogether. It's become one of my most treasured hobbies, and is among a group of a handful of activities that has most dramatically (and positively) influenced my life. I cannot begin to count the valuable advice, different perspectives, and profound knowledge I've gained through my study of philosophy. Indeed, I could not have arrived at my current life juncture without first having traveled down the windy, complex, wondrous path that is philosophy. Were it not for the nuggets of wisdom I've distilled from those dense philosophical tomes, I would not have the wherewithal and confidence necessary to start my own food business.
So that's that. A new chapter of my life begins, one involving much flour and butter, roasts and reductions. I've finally been able to allow myself to pursue that which I've wanted to do over and above all else since the young age of nine, and be totally certain that it's the right decision. Let the cookery begin!
