"Raised on a small farm in MA, Eagle Boy Scout, Harvard grad '80,
started cooking '82 in Newport, RI, traveled across the country and
around the world cooking and eating, surprisingly single, and looking
forward to traveling from Helsinki to Cape Town via Beijing in 2010."
Considering my beginnings it’s interesting the travel and experiences
I’ve had – not something I would have predicted growing up. I suppose
it’s about choices and grabbing opportunities as they come. That’s
exactly what I have done and it’s taken me from a yacht off the coast
of Malaysia to a resort operation in Aspen (plus 45 other States and 35
other countries). Along the way, the one constant has been my
connection to food and cooking. While I have a variety of of businesses
and Internet endeavors, this blog is the place I’m reserving for just
me… and those that want to know more about what it can mean to select,
prepare and present the best ingredients in cooking.
And I’ll probably share some of those funny and outrageous adventures that have brought me here today!
Free PDF on the foods you need to have on hand and the Internet Yellow Pages of Food Websites
"We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are."
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."
"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."
"You are successful the moment you start moving toward a worthwhile goal."
But then, you woke up from your daydream thinking..."yeah right...I can't even make hard boiled eggs! Suddenly, a a jolt of determination stikes you and you break out a few cookbooks to find something easy and elegant. You find a couple of recipes, with photos, and you have most of the ingredients, so you start rattling those pots and pans and crowding your counter with (almost) all the ingredients listed. You dive right in, undaunted, except for that little voice in the back of your mind questioning if you should have gone to the store first... You're about half through and suddenly the recipe doesn't seem so easy and the result is not so elegant.
Was everyone counting on you, but your efforts found their way into the garbage bin on your way to the supermarket to buy something "store bought", because there just isn't time to start the whole process over again? It's frustrating, isn't it?
We all know that cooking fresh food at home is cheaper and better for us, and Rachel Ray makes it look so quick and easy, but you don't understand why that dish didn't come out like the picture, when you followed the recipe step-by-step.
Being a chef for 27 years, and now that I cook every night for my parents, I have a much better understanding of exactly what you go through to put food on the table one, two or three times a day. Believe me, I have a new found respect and appreciation for homemakers who have to stop what they are doing, several times a day, when you suddenly realize it's time to cook, serve and clean up after yet another meal!
So what I've done, is develop a system to help the home cook overcome their culinary challenges. I call it the "Menu Rebel". The "Rebel" stands for "read between the lines". It begins with a visit to my blog where you post your cooking questions in the Ask The Chef tab. Then, I answer your questions every day by email, phone or instructional video, explaining where you went wrong, or what the recipe expected you to know. I perform this service for a few friends and neighbors and they love it! Now, I'm going to give you the same opportunity. I will create a community of food lovers and we can help each other learn more about food.
Marty Rich has been a professional chef for more than 27 years. He is dedicated to helping everyday people, like you and me, learn to create easy, simple meals with the freshest of ingredients. For more information on organic living please visit http://www.chefmartyrich.com.
Chef Marty G. Richardson
4570 NW Bethel Road, Bristol, FL 32321
Mobile: 786.525.4346