So Who Am I Anyway?

by Kelly on September 19, 2010

Me_ferrybuildingProject Food Blog is underway and our first task as contestants is to share who we are and why we think we deserve to be the next food blogger star. It’s a fun challenge for me because so much of my day job is helping brands decide who they are, yet I spend far less time thinking about who I am.

Thankfully, when I sat down to think about the kind of food I enjoy cooking and the way I like presenting it on the blog, describing it came to me naturally.

When pressed for a single sentence that describes the food I love to cook, I say that I like marrying tried and true techniques with modern flavors and quality ingredients. I think the techniques our grandmothers’ used – like curing meat, making fresh cheeses, baking homemade bread, and pickling produce– were great for a reason. They taught us to combine resourcefulness, ingenuity, and creativity.

food blogger star

And then when married with all of the amazing artisan ingredients and global flavors we have access to today, these techniques can be taken to a whole new level and given a greater sense of relevance.  I also find that the more I make food from scratch, the more I appreciate it.  Food for me becomes less of a commodity that gets gulped down quickly or left to spoil in the refrigerator, but something to be savored day in and out.

Don’t get me wrong, it’s time consuming to cook this way. It’s a commitment. But in a world where we’re constantly rushing and expecting gratification at the click of a mouse (I’m definitely guilty of both.), sometimes there is something lovely about cooking slow and the satisfaction of the results that follow.  And my hope is that even if you don’t have the time or desire to cook from scratch everyday that maybe I’ll inspire you to get a little bit closer.

Kelly seasoning salmon

I enjoy writing from that place where emotions and ingredients collide. Does it make me a hopeless romantic? Probably. But every time I sit down to share a recipe with you, my readers, invariably I get caught up in bigger human truths. I think about not just carrots or cream, but success and failure, love and heart break. I think that’s why when you blog about food you end up learning just as much about yourself as you do how to roast a chicken or perfect a brownie recipe.  My hope is that even if you never make one of my recipes that you can relate to my story.

So whether you’ve been reading my blog for two posts or two years, I hope this gives you a peek into what’s floating about my head every time I write here. I don’t know that every post lives up to my mission, but it’s definitely what I am aiming for.  And I think with every attempted recipe, photo shoot, and blog post I get a little closer to where I’d like to be both as a home cook and a blogger.

I’d love to be the next food blogger star because I’m always looking for ways to grow as a blogger and if I make it through all the challenges that are planned, there is no way I could walk away without saying I’ve learned a lot.  To me it’s less about ultimately emerging victorious (though being a tad bit competitive I surely wouldn’t mind a win), than pushing myself and trying new things.  I may not currently the best blogger, or have the most followers or the best photography, but I’m willing to try hard to get closer to where I want to be.

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{ 15 comments… read them below or add one }

Sues September 19, 2010 at 5:30 pm

Love your post (and your blog, obvi)! Isn’t it funny how we all blog along every day but never take the time to think about who we are as bloggers or exactly why we’re blogging until seriously pressed? It was SO good to do! I love your cheese writing, especially 🙂


Chou September 19, 2010 at 10:39 pm

Good luck!


Charissa - The Gifted Blog September 20, 2010 at 1:31 am

Cool! Just wanted to say that I love the two pictures of you – you look so happy in the first one, and I love that you’re BBQing in a LBD in the second.


Hannah September 20, 2010 at 11:04 am

Good luck in the competition! Regardless, I think you have a great food philosophy and approach to cooking in general. 🙂


Kelly September 20, 2010 at 11:51 am

Sues – Thanks for the comments. You know they are mutual. I love my cheese writing as well. It definitely does not seem to be the most mass appealing part of my blog (traffic #’s don’t lie), but it makes me happy.

Chou – Thank you.

Charissa – Thanks. 🙂 You mean not everyone BBQ’s in a dress.

Hannah – Thank you. I appreciate it. Great or not it’s how I cook so I’m hoping it comes through as genuine and appealing to the judges. I feel like it’s so tricky in the blog world today to standout and be something different. I’m not sure I am (that different), but this is what I am passionate about so I am sticking to it!


Niki September 20, 2010 at 6:22 pm

Good luck Kelly! Looking forward to the competition as well… should be a lot of fun!


ashlee September 20, 2010 at 10:41 pm

You’ve got my vote, for sure 🙂


Joan Nova September 21, 2010 at 7:19 am

Very nicely expressed. I’m giving you one of my votes. Good luck!


brandi September 21, 2010 at 9:40 am

Love this – I voted for you!


Kelly September 21, 2010 at 1:28 pm

Ashlee & Brandi – You ladies are too sweet.


Shannon September 21, 2010 at 1:54 pm

great post, voted 🙂


5 Star Foodie September 21, 2010 at 2:13 pm

voted for you – good luck!


@lickmyspoon September 23, 2010 at 7:00 pm

you got my vote for the most number of salmon to be put on a grill! can’t wait to see your upcoming dishes 🙂


Jenn Sutherland March 10, 2011 at 10:13 am

You’ve got my vote – anyone who makes their own bacon is a star in my book! Great meeting you last night – I’m still feeling all that charcuterie love this morning.


Kelly March 12, 2011 at 1:45 am

Jenn – It was fantastic meeting you as well. Thanks for taking such great pictures and posting them on Facebook. It was fun to relive it through pictures. Such delicious meats.


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