“TO EAT IS A NECESSITY, TO EAT INTELLIGENTLY IS AN ART” Francois de La Rochefoucat
Welcome to the Pantry Rat. My name is Nanette – well, it’s actually short for Marie Antoinette – but I don’t cavalierly say “Let them eat cake”!
I’m a globetrotter, manager to very large estates, personal assistant, chef by default and modern day female Indiana Jones.
A motto I live by is “pleasure in the job, puts perfection in the work“, because no task is ever too big or too small if it’s done with passion, dedication and enthusiasm.
Maya Angelou once said that people will always forget what you’ve said but will never forget how you’ve made them feel, that is why I love being a part of the service industry and providing unparalleled service.
Confession #1: There is nothing as addicting and sensual than cooking and serving great food
Thomas Keller said it best when in the early 70’s he was catapulted into the culinary world by the words from a fellow French Chef: “Cooks cook to nurture people and to do that you have to have a deep emotional connection with food”. Following with the words of the incomparable Julia Child “I was 32 when I started cooking, until then I just ate”. I started at the age of 25 but that just about sums up my culinary journey – food for me is as anodyne as a hammock nap.
It was back then I had the epic revelation that food was intoxicating. It had the power to excite, delight, awe-inspire, create a passionate response and win the affections of most everyone. There is nothing more sensual or sexy than cooking for someone that loves food equally as much you love preparing it or talking about it over a superb glass of wine.
Confession #2: I am addicted to cookbooks and I surreptitiously “confiscate” Splenda packages from a restaurant
I’m in possession of a colossal arsenal of cook books, about two hundred give or take, which I’ve accumulated through my international forays. My bookshelves are groaning with the weight and to my chagrin, I keep acquiring more. It’s easy to capitulate to the hypnotic pull from the internet, yet there is nothing more comforting than leafing through a cookbook, with countless stains, earmarks and scribbles.
It is common knowledge, a food blogger is born every five minutes. While, some blogs are seasoned aggressively with vibrancy, making them a stalwart and welcome addition to the food porn arena, others, are as tediously monotonous as tackling a book on Bio-Chemistry.
My aim is to provide you with a few amusing observations and anecdotes about travel coupled with some food folklore trivia on colorful global cuisines as well as modes articles on my industry. It’s my fervent wish that you embrace and infuse world flavors into your cooking and my narratives provide a modicum of entertainment.
And most importantly, provide an impetus to feed your reading appetite and reawaken your culinary muse and feel the joy attained in making really good food, almost at a professional level. Sure, unchartered waters may lead to knife cuts, burns and a few kitchen disasters – but those are the war wounds of a truly good chef and we wear those scars proudly.
Life is fleeting. Some of us are still rifling through it looking for our marrow, while others have discovered their Shangri-La. I found mine, as Thoreau said – through food. So, consume exceptional wine, sample the richest chocolate, and be adventurous enough to fling yourself wholeheartedly into equally decadent food.