Well, hello! I’ve just deleted a long-winded bio that I had written here a few years ago, when I first launched this site. I had always hated it. As it is, I’m really not the bragging type, so thankfully, that stodgy list of credentials and accolades is now gone. I’ve deleted my name as well. Does a name even matter? Over the years, I’ve realized that “credentials” don’t really amount to much anyhow, at least when it comes to food blogging. Anyone can write a food blog — and it seems that almost everyone does.
But if you really want to know more about me, here’s the main detail at the moment: I’ve cooked at three different Michelin-star restaurants, all of them located right here in the Napa Valley. I’m a chef. My work can be stressful and time-consuming, at a level that most people, even my friends and family, could never comprehend. After work, if I’m not at Pancha’s mulling over the night’s dinner service, I’ll typically come home and read books about food until I finally fall asleep. Cooking is a lifestyle, more than a job. But it’s really not as depressing as I might make it sound, since I do love food.
On my days off, I usually try to go out to eat, even though I could just as easily cook something delicious here at home. It’s just one of those things — I don’t cook for myself as much as I could or even should. Even though I can cook pretty much whatever I want, I just don’t, at least not nearly as often as most people would assume. It’s just much more fun to go out, and so that’s my focus, along with wine.
And what does a cook know about wine, anyway? Well, most of those details are explained within my top 25 list. Anyhow, I bring it all together for you, the reader, right here in this blog. Thank you so much for reading, and I really do mean that.
• • •
Contact the Accidental Wino: firstname.lastname@example.org