Book Title: The Even Better Good Food Experience
Optional Title: The Key to Making the Good Food Experience Even Better
Subtitle: How Serious Home Cooks Can Make Their Good Food Experiences Even Better
I need to change the world! Specifically I need to change the world for the serious home cook and for the people that get to enjoy the food they cook. I plan to go out on a campaign to tell these serious home cooks about an opportunity to make their food experiences even better—much better. I plan to scream, shout, implore, activate, motivate, excite, show, tell, explain, and inspire these cooks to do things differently. These cooks think their world is great right now and it is good, but it can be so much better. Initially, I will scream and shout from a facebook page—by using facebook videos and facebook video ads. I will also scream and shout from a wordpress video blog. I need a designer to design the visual elements that I will use on the facebook page and the wordpress video blog that will be the home for my campaign, my message.
I want to do all of this as if I’ve written a book about this opportunity for these cooks to create even better food experiences—and maybe I will write a book to help me get the word out. I want the visual elements for my campaign to be based on the book cover design. That is why I am doing this book cover design competition. After I’ve chose the book cover design, I would like to work with the designer to design the visual elements for the facebook page and the video blog
I need to launch a revolution in the food world among serious home cooks, those cooks that love to cook, love to cook for their dinner parties, cook at a very high level and create food that many of their friends agree is sophisticated and delicious. These cooks go through multiple steps to make sure that they create the very best and most sensorily pleasing food experiences for their friends, family, and dinner party guests. These are the folks whose friends say are great cooks. And these folks usually create great tasting food, set a beautiful table, and present their food in a beautiful way. They believe that the appearance of the dish matters because they believe that people eat with their eyes. They take a great deal of pride in their cooking and the food they create.
These people are discerning about the recipes they choose. They usually use recipes from some of the highest performing top tier chefs, cookbook authors, restaurant cookbooks, and other icons of the cooking world--Thomas Keller and The French Laundry, Amanda Hesser, The New York Times Cook Book, Julia Child, The Food Lab, Marcella Hazan, Food52, Jonathan Waxman, Eric Ripert and Le Bernadin, and Dan Barber and Blue Hill. Note that the chefs they follow are not celebrity chefs but chefs with restaurants that are considered the very best in the world. They consider most if not all of the Food Network chefs to be beneath them and too middle of the road or mainstream. They are very careful and a bit snobbish in which recipes they use. They don't want to use recipes they consider basic recipes or simple recipes or recipes for basic or beginning cooks. They look at the ingredients and techniques in the recipe to decide whether the recipe is up to their high standards. They try to create food that could be almost be served in the world's best restaurants.
In shopping for ingredients for their dishes, they will go multiple stores because they want to make sure they get each ingredient from the best source. They go to the right seafood place. The right produce place and so on. They will use care and the best techniques and steps that make sure their dish has a high quality and sophisticated taste, maybe something their food world heros would appreciate.
As they cook, they taste what they are cooking all along the way to make sure the dish has the high quality, sophisticated taste they are looking for. And they know the finished dish tastes great because they've tasted it before they present it. They are usually very good at deciding whether something taste good.
They do tons of things to make sure that they give their dinner party guests a great food and sensory experience. But there seems to be one weakness in what they do. There is one blind spot. There is one place where they do something in a way that does not elevate the quality of and the pleasure created by the food experience. This one place is the wine they serve with their food. Typically, they will choose the wine for their meal by going to their local or favorite wine store and there they will ask someone who works at the store to recommend some wines for their dish. Now it is my experience, from the extensive research I've done with these serious home cooks and the wines they bring to their meals, that most often the wine they get is not a wine that tastes amazing with the incredible food they've created. It is not typically a wine that makes a bite of the good food taste even better. They could've gotten a wine that makes the experience of eating their good food even better, but they didn't.
Now, some of these cooks are aware of this weakness but many of them are totally blind to it. Many won't believe this is a real problem until they've tasted the wines they get from the store along with a wider range of select wines that demonstrate the failure of the wine they originally chose. The problems here is that the good food experience these serious home cooks aim and work so hard to create could be even better--they can achieve more of and a higher level of what they are trying to achieve—and the wine they serve with their food is the way to this better experience.
Picking a wine that tastes fantastic with the food is the way to further elevate the good food experience but right now there is no way for these folks to do this. I plan to change this. I plan to create and promote this better way for these cooks to pick wine for their food. I plan to open up a new dimension of the good food experience.
So, the bottom line is that I need to go out and rant and rave about this problem, this barrier, this bridge in the good food experience that serious home cooks are working so hard to create, I need to rant and rave about how the good food experience can be so much better than it is now, so much more delicious, create so much more joy, excitement, and pleasure for both cooks and guests. And I need to rant and rave about this better way to pick wines that are amazing with the serious home cook's food. I need to reinvent what the good food experience is and if I do I will unleash even more human pleasure in the world and I will make many people feel even better about themselves, who they are, and what they can accomplish.
I want to rant and rave and promote and get the word out and talk about my message and campaign the way writers of other movements have gone out and talked about, argued for, advocated for, and evangelized about their movements. Like Tim Ferris and "The 4 Hour Workweek", Eric Ries and "The Lean Startup", Gary Chapman and "The 5 Love Languages", Marie Kondo and "The Life Changing Magic of Tidying Up".
Does all of this make sense?