I love chefs. Real chefs – not the “chefs” on TV these days that dump a brownie mix into a bowl, dress it up with canned pie filling, and call it dessert. I love the men and women who lovingly craft amazing food, opening our eyes and mouths to new wonders, all while looking for the best, freshest, and most ecologically responsible foods to prepare.
Chef Rick Bayless is this kinda guy.
Jeremiah first introduced me to Rick Bayless years ago. I can’t remember precisely when…but I do know that we were living in Vinings in Atlanta at the time, in our first apartment. So it must have been at least nine years ago. We made lots of recipes out of his book, Rick Bayless’s Mexican Kitchen. It was Rick that taught me how to make a mole, and all about the personalities of different dried chiles. Rick sent us hunting through the markets in Atlanta for spices and chiles that, way back in the 90s, weren’t available in Winn-Dixie and Wal Mart. Since then, I’ve watched his star grow brighter, and today, he is regarded as one of our country’s top chefs, and he is committed to teaching and sharing about healthy, sustainable, responsible food production. I follow him on Twitter and receive his newsletter, and I am constantly challenged and excited about what he shares.
If you haven’t had the pleasure of reading his books or watching his show Mexico One Plate at a Time on PBS, I highly recommend it. You don’t even need to like cooking…or even food for that matter. Because above all, from the first time I read Bayless’s books, I was struck by his beautiful writing, and the passion that he conveys with every single word. He loves what he does, and he make you want to love it, too.
I was over the moon when I found out that Chef Rick would be appearing right here, in Orlando, at a free cooking demonstration and book signing. Since I’m trying to find my way around this great big social media world, I thought myself pretty hip to have come across the information on Twitter before my internet surfing, foodie husband learned of it. Still, I was too late, and I missed the opportunity for seat reservations. But owing to a problem with the toll free reservation line AND the uber-helpful folks at the Macy’s Culinary Council, I was able to get in at the last minute. Thank you, thank you, Lauren at Be Everywhere!
So…if you’d like to come and stand and see one of the most amazing chefs that I’ve ever had the pleasure to follow, please come out and show Chef Rick some love tomorrow afternoon. The demo will take place at 2pm, Sunday 17 October, at Macy’s at the Mall of Millenia, in the housewares department. Tell ’em Brooke sent ya. 🙂
Babbling by the Brooke 
Great writing and interesting subjects. Perhaps, eventually, you will include literature and art in your musings too. I know, I know–Jake will have to get past 3 or 4 first. Love the food talk. You almost inspire me to cook.
Thanks, Kathy! Yes…I plan to review – or at least share about – books as well. I have it in my “about” section, but I had already written “my top five” and was too lazy to go back and change it :-). I’ll be more specific when I officially launch. Thanks for stopping by…I hope to see you back again.
Aaaa, tomorrow! Have a great time! (My only exposure to Bayless has been one of the ubiquitous food competition shows that I’m addicted to.)
I am so excited that you are going to go! Can not wait to hear about it. I love to make mole but can only bring myself to do it once a year, the recipe I have includes about 25 ingrediants and takes all day to make. But, it is so worth it! Have a great time today.
casey