Excuse me for a minute while I scoot my soapbox into the blogoshere for a sec. Something has been rolling around in my head for a week or so that I thought …well, it’s my turn to speak up. I’m not one to ruffle feathers but…I sort of am.

I was with my Stanford a couple of weeks ago in LA. We were riding around, windows rolled down, enjoying the markets, a nice lunch and just hanging out. We lose ourselves chatting about recipes and laughing all day long. Hang on, I’m getting there. I started to tell him a story when I mispronounced a culinary term. What I said isn’t the point. What happened after is. We both paused, stared at one another for a moment and burst out laughing. He then schooled me and we went on to have a lovely conversation about how you are never too old to learn new things. We continued chatting about feeling afraid to ask simple questions and encountering snarky people in the industry.

What’s happening in today’s food culture is spoiling curiosity on a certain level. Forget about food poisoning…beware of FOODIE POISONING. It’s happening all around us. From industry insiders to the people sitting next you, they can scar your spirit for the culinary world. I admit, I started to let it get to me a little bit. So, here is where my big soapbox gets yanked in and what my parents always preach, you never learn unless you ask. Of course the waiter and the chef know that unusual ingredient on the menu, they put it there, so why should I be afraid to ask what it is? I know more than the average person about food but a hell of a lot less than the people I’m lucky enough to work with at the restaurants. When I started blogging, I wanted to expand on what I already knew and pass it on to others. In the years since I’ve started, I’ve met people all over the world and become quite proficient with advanced culinary terms but I have a long way to go. As I see it, that’s a good thing.

Also while I was in LA, I showed up on Saturday night, alone to a crowded Pizzeria Mozza. I elbowed my way to the hostess expecting a rude shove off where I was actually greeted warmly and asked to wait by the bar while they looked for a spot. The place was packed inside and out and I didn’t have much hope of tasting a famous Batali pizza. I landed at a bar stool (my favorite place) in five minutes and sat next to young man who was interviewing for a sommelier position. Once again, the food gods were watching over me as we chatted, ate and drank for a couple of hours. The beverage director made his way over and we had a mini tasting. It’s those moments that I realize I learn the most, not only about specific wines or ingredients, which I did of course that night, but the people who are passionate about them. I was once again enchanted.

Most chefs today welcome genuine ingredient or technique-driven questions. No, they don’t like to be told your grandmother’s version of chicken potpie is better than theirs as you drone on about the recipe. That’s a no-no. Maybe I’ve encountered too many “One-Uppers" at the table but it seems the student has become the master these days. It’s the “foodie poisoning” of today’s culture or the snobs that make you feel inclined to keep a tight lip at the table. But I’m going back to my old ways, the Kiki Inquisition. I'm channeling Julia Child. 

And lastly, those who take to social media platforms to criticize, dismantle, or bully others for anything, SHAME ON YOU. Sure, it’s easy to hide behind Facebook asking, “What’s on your mind?” as you unleash your bad self to your thousands of so-called friends what you actually think of someone’s press release or blog post. But who left you in charge to be everyone’s lifetime editor in chief? Does the concept filter mean anything? If it were constructive in a friendly and private manner that would be one thing, but taking to a social podium and lashing out at people’s mistakes, hope you never fall. And oh, are you really an expert on EVERYTHING? Because please, let me know what time I should drop my kids off, they are all yours. I'm sure you will do a much better job at raising them. 

I’ve vowed to never stop asking questions and always take a chance at mispronouncing something for the sake of trying. We all make mistakes, miss an edit, and need to learn a little more. So, what’s this all boil down to? Don’t forget, the next time you make a reservation and sit down to dinner, please, actually enjoy the meal. Sip your wine slowly. I’m worried people are forgetting to eat, drink and be merry…