ABOUT

Welcome to FOR FOOD ONLY Blog!

The name of the blog is a tongue-in-cheek take on a name kids used to tease each other with when I was younger. You see, "For Food Only" was what we jokingly called anyone who we thought loved food a little too much. Now, I don't remember being christened as such very often. I was probably too narrowly obsessed with cookies - I grew up in the heyday of the McVitie's brand - to truly be a candidate for that name. Ah, God bless the days when my dad would bring home cases of the likes of Digestives, Rich Tea and those melt-in-my-mouth Walkers All Butter Shortbread Cookies for us kids to feast on pretty much all day and all night. Sweet, sweet memories! Those boxes never seemed to finish and my appetite for those scrumptious snacks knew no end.

But alas, I digress...

I love food. I love thinking about food. I love looking at food. I love tasting food. I love making food. Cooking is a passion for me and I love the world of food. I credit my mom with exposing me to the dopeness of food while I was growing up. She owned a few catering operations and was a cake master (she still is - just not commercially). Many of my days were spent munching levelled-off cake tops and being in awe of her cake making and decorating skills as she masterfully whizzed through wedding cakes, birthday cakes for all ages, cakes for special events, you name it.

Nowadays, my palate can appreciate more than just cookies (Chips Ahoy! and Oreos just ain't the same anyway) and it is very gratifying to be able to cook anything I crave. I am a food and cooking enthusiat and I want to journal, catalogue and thus share my experiences and dishes via this medium. I am not an expert - I intend to make this a great learning experience for me as I continue to add to my repetoire of dishes.

Deep down inside, I'm still just that kid who loved cookies a little too much. Now I just love other delicacies as well. My cooking philosphy centers on three principles: simplicity, experimentation and fun.

Great food should be simple. I should note that simple and easy are not interchangeable in this instance. By simple, I mean not complicated regardless of the level of difficulty. So a dish may be difficult to make but simple in terms of process. Hmm, I hope that makes sense. Secondly, experimentation is key! Just think about it: pretty much everything we eat and love was borne out of an experiment. Take the "science" out of the word. Your favourite dish was created because someone somewhere decided to try something out. So don't be afraid! Experiment! Lastly, cooking should be fun. It really should not feel laborous or burdensome. This may only work in theory sometimes but I always try to keep my approach to cooking lighthearted. Don't overthink it. Cooking is as instinctual as eating is. If you can eat, you can cook. Or at least, you have the potential. 

I'm beginning to realize that this page is getting way longer than I ever thought it would be (and to think I was having writer's block thinking I had nothing to write) so I'll leave my thoughts and words for my actual posts and leave you with a few last words.

This blog is for the love of all things delicious.

For the pursuit of taste and flavour.

For the dopeness of food.

For food only.

FOR FOOD ONLY Blog
CRAVE | COOK | CONSUME
2012