By the way, this was written as my final thoughts on my last day of my favourite stage.
The peacefulness of that courtyard on a saturday night, passing buses of drunken students, the mild breeze from the river and the golf course. That black nothingness that the road beyond the bins led to, the wonder in them eyes of a new customer, or a cheeky smile from that girl on the bench. The food making you miss home and recapture lost memories, that german pinot noir that made you feel like a king. That michael buble soundtrack, that ‘I’ll miss you’ nod or them “we’ll have a final drink’ words. That splash of sea salt instead of a sprinkle, that sizzle of butter instead of a simmer, that tearing of delicate mushroom petals, that smudge of sauce or serving up a cold plate. Them kind words of the potwash, the housekeeping and front of house, the way the soms dance with their descriptions of vintage wines with confit lemons and dry cured bacon. That chardonnay from washington or that riesling from spain. That gypsy scare near the freezer, that call of ‘Drooveey’ ten times a day, that slap on the back or dig in the ribs, them free gulps of miso soup in between kitchens, them long list of memories and moments. All being swallowed into the passion spent in them hot, steamy, soapy kitchens. For me that was Sat Bains.
It doesn’t look like much, but it got me praise from all the chefs I’ve looked up to and been lucky enough to work alongside for the past month. This moment today was a happy one. #Cheflife #proud #satbains #callmesugardaddy
Annie’s you have officially ruined my figure #anniesburgershack #foodcomahitsnottingham #Youllneedadigestionstroll (at Annie’s Burger Shack & Freehouse)
Repost from @inkquisitive . But its true. #latenighttruths #wisdom
Bonfires. Burn them old memories, let that ash settle and let the ground grow new ones. Its all about you forgiving and ignoring. Thats what makes you strong and wise. Realities of love are not one and the same as those you build in your head. Learnt that too. Work is great, but it ain’t easy always accepting you’re the bitch. Watching a film brought tears to my eyes over how much I miss home. Not the suburban part of north west england, but the one where the mitti matches the power of my soul. Meri Dharti. ****walla continues to develop. I will open it in the next year or two. Preserving vegetables and the art of using them to create both savoury and sweet captivates me. I love serving and hosting, I love intimate gatherings, parties, dinners, social gatherings. I bring people together then walk the empty path home alone, sleep in that bed alone and come back from dates.. alone. But loneliness isn’t being alone, its feeling alone. I don’t feel like either tbh, life shows me different colours of myself everyday. Booking tickets today, confirming accommodations, can’t wait to wake up in a different city with new sights and smells and people. I’m going to let go, because to have experience is to have a story. Whether that translates in a cookbook or just something that helps me shape a dinner conversation, it doesn’t matter. I think I just need to do, be so inspired and be so deep in knowledge, and happiness. Discovered some old videos today, some of me and Rohan in the back of a few rickshaws, talking about being young, enjoying life, living in the best cities in the world. I found one of Sarah making me tea in our hotel room. I found one of just the hills and the roads of mahableshwar. I found true joy and happiness when i watched all of these. They made me smile, cringe, laugh. I feel like I’m on this ladder, this long ass ladder, and I’m going and going, and there are little motions here and there, but I’m not at the extreme of happiness and love like I have been when I’m surrounded by my best friends, and that feeling of AZAADI. Because you see, Azaadi is much more than just freedom in a political sense. Its emotional, physical, intellectual and creative liberation from everything. There are no strings, or bars or windows. Just doors that lead to more doors that lead to infinity. Just love and doom and alcohol and sex and crime and passion and determination and self-actualisation and learning and running and sitting, waiting,wishing and singing and going on and on and on until every cell in you is about to burst with excitement and fulfilment. That is AZAADI. Lets light our bonfires right now, burn that old shit, burn them residual feelings of love and hate and gloom and grow them new trees of experience. Travel, Talk, Taste, Discover, Love. Just don’t stop.
And finally never say TBC, because the time is always now.
My demotivation to blog isn’t to do with lack of opinion. Hell, I have a ton of opinion about everything, maybe too much so. But right now, I am being more affected by the core disciplines in life. Following passions, being with family, reconnecting with friends and thinking of the future with a sense of nostalgia for the time that is now, that I’m currently floating through. I feel like I want to dip my toes into everything. Do a website, make a tea shop, explore desserts, perfumery, interiors.
I just want to do anything and everything at once. Patience is not my virtue and maybe thats why I’m suffering in my own unique way.
The celebrity chef and master marketer reveals how he cultivates his brand.
In the three decades since Wolfgang Puck opened Spago in West Hollywood, the groundbreaking gourmet has parlayed his food-world stardom into one successful venture after another: packaged foods in grocery stores, a burgeoning line of kitchen appliances, and more than 100 fine dining and express restaurants in the U.S., Europe, and Asia. Quality food, it turns out, is only part of Puck’s recipe for building an epicurean empire. Here he reveals the ingredients he has used to spice up his career.