The Sound Bite of a Chef by Grant Hawthorne

The  Staff Canteen

The Staff Canteen

Editor 18th February 2011

This blog is bought to you by Grant Hawthorne.

Being asked to introduce your blog, I suppose is like being asked to hand over a business card and hope the message gets through as to what pictures and words can say in a short amount of time. Or a glance for that matter. Being a relative virgin to the world of blogging is quite exciting. There is s much to learn about tagging, return visitors, image profiling, branding and content driven vs. flash. I write for pleasure - a form of catharsis that most see cooking as: something to be enjoyed, taken time over and hopefully the results taste great - and as long as it doesn't become a chore, I'm happy to share recipes, thoughts, anecdotes and opinions. They are mine. They are what I believe in and would say to you, were we sitting across a table and sharing a bottle of wine. The recipes I share are ones that work. I am happy to put my name to; acknowledge the inspiration behind them and so increase your library of recipes. Granted, there are pictures that can paint a thousand words - the amount of bloggers who use the new fandangle, latest gizmo to capture the perfect shot of their latest meal or adventure in food, is not for me. I'm quite old fashioned. Conservative if you will. As a chef, I find the whole blogging aspect rather curious. To date, I have never been to a meal with a blogger, nor observed them over the course of dinner. I have not had my meals blogged about, nor do I fear it either. It is after all, an opinion. Though, I do not think I would enjoy a meal with someone who updates via Twitter or any other social media tool, every single mouthful we're there to enjoy together. It would be like watching a movie with a running commentary, pauses to get the food porn and then munching further. Then a pause again to update who is listening, as to what we're eating. I would find it rude. And the focus I fear for most people using these social media tools is that they've lost the essence of what food is about: Enjoyment in sharing it with others at the dinner table. Hence I am happy to eat alone and enjoy the experience for what it is. And if I have the urge, I might pen a few words together and let you know of my experience. Afterwards. Unless of course it is with fellow chefs - to know is to understand. I appreciate that what I say online is there for eternity, in some guise or form. It is why I am circumspect with my opinion, passionate with others and completely at ease with my name being on my blog. Yes, I am opinionated, obtuse, sarcastic and have a black sense of humour. I think you'll find that I am the same offline, as I am online. Perhaps more-so and with a little less trepidation for what might utter from my mouth-engaged brain. And even less regard for what might make me guffaw. I have no idea who might read the blog; who may become inspired by a recipe and put on an apron or who might click and move on. I do know that in order for the world to grow, for people to grow, we need to engage with others and by having my small voice in this world, I too am contributing. As a chef, I wish for our industry to grow and become wholesome: the exchange of ideas: Communication being the cornerstone and development being the reward. Much like what we do here as chefs at The Staff Canteen. It is about sharing: ideas, recipes, thoughts, experiences, advice and a whole lot more. Except it is with a slightly wider audience and combined with other social media tools, it assists in bringing a more enhanced picture as to who and what I am: A chef, first and foremost. Whilst I cannot aspire to have the sexiest food porn, nor engage in the latest restaurant meals, I hope my words will paint a picture that would further enhance my thoughts to you over the dinner table. And perhaps one day when we meet, we will indeed enjoy that glass of wine together.  It is one of life's great pleasures - food and wine. And it is what our hospitality industry is centred upon. Welcome to my website, www.granthawthorne.com - The Sound Bite of a Chef, by Grant Hawthorne

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 18th February 2011

The Sound Bite of a Chef by Grant Hawthorne