Dont worry, u're a great chef get paid for it or not. Some people have found that they loose their love for their passions once they start WORKING for a paycheck doing just that. If u enjoy cooking so much well do just that cook all u want. Also, u're a great writer u'll miss the writing if u start cooking for a living..
Best wishes ;)

I've been waiting for you to take me back to Tabla for quite some time now!

I guess I'll just have to go myself since Santamom doesn't really think it's that great. But what does she know?

So, do you think I would have better luck flirting with the chef?

Oh Deb...I have been reading your blog for some time but this is the first time I've ever commented. You are a chef irregardless of the training and the paycheck. I loved to cook too and just like you I wondered whether or not it was meant to be something more than the occassional blissed out daliance in the kitchen. Keep cooking. The foodie in you is what has me so captivated!

I know what you mean here. I feel that I'm missing out on my life's calling - to be a chef. But as soon as I realized I hate cooking for strangers, that I only enjoy cooking for those I love, and that it would destroy me to get some schmuck's opinion on how to cook a particular dish, when I know better --- that's when I knew that while I love to cook, I could spend my entire day planning menues and whatnot, I'm not cut out to spend 14 hours in the restaurant kitchen.

You know what else? I tire of this preconception - that I carelessly spout myself sometimes - that cook = restaurant, when that's merely one manifestation of it, and in NYC at least, a hideously marked-up one.

I think trophy wife should be initial capped!

I'd consider myself a decent cook.

I'd consider you a chef.

There is a difference and it's only bound to get better (the food and the chef).

P.S. Can I come to dinner sometime? I'd even eat left-overs.

PLD - I couldn't bring myself to do it; even I know there's little pride in such a line of work!

Jenn - I brought in some leftover pancakes to work yesterday and told Alex what a hit they were. "What?! You gave them away?!" Suffice it to say, someone's got dibs on the leftovers here too. :)

I agree with the commenter who said that you can lose the love you feel for something if it becomes your job.

Cooking was also one of my options when deciding my career path, but i discarded it because i felt that 1)it´d lose much of its enjoyment if i had to do it for a living, and 2)i´d gain toooons of weight haha

Here´s an idea of how to merge your two passions: write a cookbook!!! I think it could be great. I like cookbooks with some background or additional information before or after the recipe. You could do something like that.

I love that you made those Indian potato pancakes! I had them when I hosted my office holiday party and they were a huge hit (if a total pain in the ass to make alongside the Hundred Corner Shrimp Balls).

TAKE UR ASS TO SCHOOL GET SOME TRAINING AND DO WHAT U LOVE DONT SECOND GUESS YOURSELF OR WHAT YOU WANT TO DO

BEST. POST. EVER. Can this one go with the favorites? Please?

Oops, I posted a comment on the wrong entry! I wanted you to know that the January/February Saveur magazine has the recipe for the avocado dip at Tabla on page 48. :)

Tabla rocks. That pumpkin curry and those onion rings, holy mother.

I definitely get the feeling that working as a chef, especially in a New York restaurant, is an incredibly grueling, competitive, labor of love. You're right: chef does not necessarily equal rstaurant. To me, it's a signifier of a level of skill, a sophistication about food layering -- which, frankly, it seems you've got in spades already.

Jocelyn, are you leaving me drunk comments again?

Thanks Nicolien.

Shawn, a year ago, I read no food magazines. This morning, I'm reading both Gourmet AND Cooks Illustrated. Now Savuer, too? Wait, it also has a recipe for a savory Russian cabbage and onion pie? SOLD.

Nancy - Those chickpea battered onion rings are amazing; I've only allowed them twice but they were well worth it, and as filling as two dishes.

And yes, it is the lifestyle that keeps me away: working until 3 AM, every weekend, every holiday... not for me. :(

I checked online, Deb, that was last months issue that had the cabbage pie. Actually, they only publish every two months, I believe.
Bon Appetit is by far my favorite foodie magazine. The recipes are usually simple but elegant.

Dang! Guess I'll have to find the pancakes a little closer to home!

DEB.

why did you take that "i stuck my tounge in it" entry out of your favorites. come ON. one of the best entries EVER.

Purely accidental. When I put another one up (it's a category filter), it disappeared b/c it was the oldest. I've been frankly too lazy to put it back.

I always enjoy your food/cooking posts and think you'd be an amazing food writer. What food blogs do you recommend?

I think you're MORE of a chef if you don't get paid to do it. I just do.

hey, why don't you jump on the blogger bandwagon and try to get a book published based on this blog, interspersed with favorite recipes of your creation? then you'll be writing *and* cooking, what a joy!

Someone may have already said this, but here's my two cents: Better to keep your passion apart from your must-do-to-earn-a-living work. That way, you'll always love it, without any risk of burnout or resentment.

Um, Deb? Not that you need ideas for posts, at all, but I wondered if you could possibly do some of your unmarried readers a favor. Maybe you could make a post about how you knew Alex was the one for you, and how your relationship differs from previous relationships...or distinguishing between the fights/arguements/discussions in a healthy relationship and the ones in an unhealhty one. This is a bit odd I know, and I'm by no means deeming you an expert, it's just that... you have a lot more relationship experience than some of us, and you seem so happy now, and well I'm somewhat engaged but just not sure I'm as happy as I should be... argh. I'm rambling. If you'd ever like to grace us with an entry like that or point us to a previous one, it would be appreciated. As always, your blog rocks.

If youre not sure youre as happy as you should or could be, that should tell you right there.

I made that mistake, took me 15 years to figure it out tho.

Oh YUM, I love that popcorn. I'll take any secrets you're spilling.

cupcakes-touche. care to elaborate? i think i just need encouragement to do what i feel i must, if that makes sense. i dont want to leave the love of my life but i dont want to miss out on something better/healthier

I enjoyed the post and the comments. I have to agree -- I often read your post to see what you are cooking, photographing and eating. The photos of what you are preparing are pretty great.
But I have to say, I do a job that I consider "my calling" and I'd don't feel one drop of guilt that I get paid for it. Nor have I lost my zest for my work. I still love it.
On the other hand, I think one of the best parts of cooking for others is getting to sit down and eat it, really enjoy the food, with them. As a chef, you wouldn't get this luxury.
My two cents. Take them or leave them.

Deb: There is the right way to make Indian meals and the wrong way. If your readers hhave the same problem as you. You should be interested in a new Indian cook book written by an Indian woman friend of mine. She created it for her daughter who was too busy to learn because of educational needs. You don't have to seduce the line chef to make Indian meals simple, easy and practical. If your readers are interested conmntact me at hcherb@comcast.net. Thank you Howard