http://www.corridorkitchen.com Necessity is the mother of invention. Tue, 23 Feb 2021 23:46:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 http://www.corridorkitchen.com/2014/07/why-i-write/ http://www.corridorkitchen.com/2014/07/why-i-write/#comments Thu, 24 Jul 2014 22:36:55 +0000 http://www.corridorkitchen.com/?p=6473 Why do I feel the need to sit down every week or so and tell perfect strangers about the latest place I went to sip on an excellent coffee? Why does any of it matter, if there are 70,000 food blogs and who knows how many food-based instagram accounts out there? What is my blog adding to ‘the conversation’? These are questions I’ve been struggling with and procrastinating over for the last 6 months or so. ]]> http://www.corridorkitchen.com/2014/07/why-i-write/feed/ 12 http://www.corridorkitchen.com/2012/04/foodie-backlash/ http://www.corridorkitchen.com/2012/04/foodie-backlash/#comments Mon, 02 Apr 2012 11:37:44 +0000 http://www.corridorkitchen.com/?p=3290 a touch of animosity between food bloggers and the food businesses we write about. This is understandable, as no one starts out in hospitality thinking they want to run a crap restaurant and equally, no one starts out writing about food thinking they are going to produce crap writing. Otherwise, why on earth would we all keep doing what we’re doing? Writing about blogging about food Lately the foodie/food blogger backlash has been growing. Food blogging is increasingly being written about as a no-holds-barred free-for-all where uneducated nobodies who haven’t done the hard yards and thus aren’t entitled to their opinion put in their two cents. Chefs weigh in, journos weigh in, characterising us as annoying, inexpert, opinionated, lacking in standards and constantly compromising our own credibility. True, we have also occasionally been written about in a positive light, such as articles like this and this where we have been characterised as ‘championing’ little known cuisines/suburbs or letting people in on food ‘secrets’, or in this article, where bloggers and the food industry actually (gasp) work together. But by and large it’s been an alarmist, ‘they’re taking our jobs and our free dinners’ panic-fest of slapdash writing.]]> http://www.corridorkitchen.com/2012/04/foodie-backlash/feed/ 15 http://www.corridorkitchen.com/2011/12/cafe-review-brasserie-bread/ http://www.corridorkitchen.com/2011/12/cafe-review-brasserie-bread/#comments Tue, 13 Dec 2011 07:56:35 +0000 http://www.corridorkitchen.com/?p=2645 Disclaimer: I was recently a lucky participant in a free bread making class with Brasserie Bread. They were also one of the sponsors of Eat. Drink. Blog. 2011, which I attended. Senhor R and I headed to Brasserie Bread one Saturday not so long ago after breakfast at Sonoma HQ in hopes of a quick coffee. We arrived during the breakky-to-lunch changeover. It was pretty damn busy in the light, bright café, with its communal tables, concrete floors and huge sheet glass windows. As you walk through the doors, the bakery counter is directly in front of you if you want to buy breads, pastries and cakes to go. To our left was the baking class room, which is visible from both he café and outside. To the right, beyond all the seating, was their order-and-pay-at-the-counter set –up of breakfast, pastries, sandwiches and Allpress coffee.]]> http://www.corridorkitchen.com/2011/12/cafe-review-brasserie-bread/feed/ 5