“I’d love to show you in.” -Me. A hundred times a day.
Several readers have asked why there haven’t been any new posts lately. I’m sorry for the radio silence and for leaving you to subsist on bacon-wrapped artichokes and fancy roll-ups since March. The short version: I’ve been busy. The slightly longer version: I’ve been doing research for this blog in the most hands-on way possible.
I take this blog seriously and I want to give you the best practical advice for home cooking and entertaining. While my culinary background gave me the confidence to boss you around in the kitchen, I realized I lacked formal training in hosting. Beyond my natural charm, I had no professional credentials to teach proper hostessing. So I decided to change that.
To learn, I joined the host team at a new hotspot, The Nomad Restaurant. Five days a week I put on practical heels, a black dress, and a smile, and I honed every aspect of being a host. It was research, networking, and yes, a day job all at once. The experience taught me how much goes into great hospitality beyond checking coats or pulling out chairs. Hosting involves smiling, escorting guests, handling unexpected situations, fetching to-go coffees, and—when appropriate—looking put together. Most importantly, it’s about making guests feel welcome and cared for.
| The training facility. |
Working in a restaurant reinforced a simple truth: everyone who walks through the door wants to be taken care of. Whether they’re celebrating or grabbing a quick bite, people want a pleasant environment and attentive service. And like hosting at home, things won’t always go smoothly—reservations can be misplaced, food can run late, and sometimes guests create messes that need immediate attention. If there’s one lesson from this experience, it’s patience—and wear comfortable shoes.
After five months of on-the-floor training, I felt ready to bring these skills back to the blog. I left The Nomad a few weeks ago to pursue other projects and use what I learned to improve my entertaining content. Coincidentally, my final week there coincided with the restaurant receiving a three-star review from the New York Times. I’ll accept partial credit.
| The Three-Star Celebration aka my going away party. I went out with a bang. |
In short: I’m now a trained chef and a practiced hostess, and I have more time to devote to the blog. Expect a steady stream of new recipes, entertaining tips, and practical hosting advice designed to help you create memorable meals and gatherings in your own home.
*Yes, more than two people asked.
**Plans already on the horizon: the usual fantasies—my own cooking show, a GQ spread, and other amusing ambitions.