Sharing My Story

Since writing my memoirs I am surprised at the support I have received from the many readers whom have let me know how much they appreciated my story. As you may know, it is not easy putting yourself out there in an effort to entertain as well as inspire the reader and at the same time open yourself up to criticism. I guess I have also learned this as a chef also. I work hard at creating a dish, analyze and often times overanalyze the preparation, envision the artistic view of the dish and demonstrate my years of practice by putting it out there for criticism or scrutiny.

The same holds true with my publication of GINGER. I put off the project for a number of years for the simple reason that I wouldn’t think anybody would be interested. I have my wife to thank for giving me the encouragement to finally get it done and to share my story with whomever would be interested in it. The same goes for a lot of food innovations I have developed through the years. Sometimes I just like to keep certain dishes to myself when other times I look very much foreword to sharing with whomever is willing to try it. I take the praises with humility as well as take the criticisms with seriousness and sometimes a grain of salt. 

It had taken me several years to not take the criticism personally. I would sometimes take it as a blow to my very sensitive feelings and rebut the criticism with often time insult or dismissal. I am glad to have matured from these feelings and believe that maybe there was more to postponing writing my memoirs. Maybe I just wouldn’t have been ready for any kind of praise or criticism. Being it so very personal, I truly believe now that I wasn’t ready.

I never studied to be a writer. Although I have writers that I admired through the years, I never thought of someday actually writing anything more than a menu and possibly some recipes for people to enjoy. I now opened myself up to be criticized for not only my abilities as a chef, a vocation that I have trained earnestly for years, but my abilities as a writer. A vocation that I had never studied nor ever wanted to study to do professionally. I have always just wanted to work with food.

I am extremely grateful to those whom have contacted me and let me know how much you have enjoyed my book. I am truly touched by those who have said that it inspires you. I am also appreciative to all of you who recommended Ginger to others. That is truly one of the greatest compliments I could have ever hoped for. It ranks right up there with Mark Sutherland of Dunrobin Publishing liking the story so much that he took a chance on a first time, no name author and published his work for all the world to read because he not only liked the story but saw the potential that others would like it too.

That being said, when I got my shipment of promotional books from my publisher I worked on a list of potential reviewers whom I thought would enjoy the book as well as help get the word out. As I was going through the mailing list Christina, my wife, let’s me know that President Clinton would have to be on the list. She was right. He would have to be on the list. 

After sending it to him, I have to admit, I thought I would never hear back from him about GINGER. I made every excuse I could think of to not worry about whether he read it or not but deep down inside I wanted not only him to read it but I wanted everybody to read it. Not for any personal gain but rather because I wasn’t afraid of criticism anymore and that is a great feeling. 

Thanks to everyone who has read Ginger. Your kind words insure that I did the right thing by putting my story out there and I am grateful for your support.

Promotional Excerpt from Ginger A Boy’s Journey from Scotland to the White House

FOREWORD

My story. The story of a boy, who was born and raised in Scotland, and who moved to the United States at age 10. The product
of an immigrant family where a new life, divorce, alcoholism, poverty and desire drive this boy to become an award winning chef overcoming a situation where all the odds are against him.

From the streets of New Jersey to being hand picked to cook at the White House for the President of the United States.

Ginger is not by any means a sad story. To the contrary, it is about passion for a career that would separate the man from the boy. From shy and insecure to a driven, fanatical perfectionist trying to learn from the past and wish it was different—only to come to terms with what really matters and the things that cannot be changed.

Ginger is a boy who never gave up. A boy that never accepted life’s trials and misgivings as an excuse to give in and accept
uncontrollable conditions that shape one’s life for the worse. His will is not hereditary but is instead contrary to his father’s will.

You might think that when people move to another country, life would be easier upon acclimation. In reflection, nothing could be further from the truth. For Ginger’s family, this move was not easy. His social class would be transformed from what he perceived as normal, happy and content to abnormal, unhappy and discontent.

Life, as you may know, is only easy if you are living somebody else’s and never your own. If someone else has planned it for you and paid your way through the tolls of adversity then yes, life is easy.

This homesick boy learns to adjust and start a new life. Unfortunately, not a better life but rather one that challenges him to be a better person in the end and not to be fooled by not being good
enough to do what makes him happy.

He’s a boy who wants to be a chef and he does just that. He doesn’t settle for an easy occupation, as a result of a hard life, but rather one that takes hard work, dedication and the ability to please people and wanting nothing in return. It’s an occupation that is never glamorous. It is hot, uncomfortable, and stressful and drives the sane to be insane.

Ginger becomes an artist in a craft that relishes taking in the castaways of normal society and exploiting them for their mere self gratification and addictions, only to pay them with the pains of hardship. But it is love and love is blind.

This is not a cookbook; this is a cook’s book. This is my book.

Veterans Day

It was on this day that I headed for my new adventure in the navy. I headed to San Diego, California for my recruit training followed by culinary school. I talk extensively about my experience in my memoirs as well as tell the story of the many great people that I have had the pleasure to have served with and gotten to know in my tadpole stage of life.

I like to think that we all had one thing in common and that was that we would serve to the very best of our ability. Even though our backgrounds were different and even our home countries were different, this common idea was what brought us together and has kept us together through the toughest times of military service. 

The willingness to risk your life for a people, a government, a country or a belief is a very admirable act that I am very happy to see is more appreciated today than ever before. Being in the food industry, it makes me proud to see the chain restaurants offer appreciation for the veterans. Sacrificing so much for most times very little deserves appreciation and recognition each and every day and I would like to say thank you to those whom appreciate a veterans service and sacrifice.

As you give thanks for what you have, remember all of those whom we have lost to get where we are today. 

GINGER, My Soon to be Published Memoir

In my memoirs I talk about the largest garden party to ever be held in the White House South Lawn. It was a fantastic feeling to be part of history not just for the White House but mostly the involvement of a brigade of chefs catering this monumental event. We had chef’s from the local embassies in Washington DC, the chefs from the Blair House, the Navy chefs, self included, from the West Wing all under the direction of the resident chefs headed by Pierre Chambrin. It was a very busy event with plenty to do prior, during and after the event.

In reflection of that day the most important thing that stands out to mind is the preparation that must be done before any action in the kitchen. Like anything in life, it is always essential to be prepared. Not being prepared can hinder anyones ability to execute flawlessly and usually is an invitation for ‘Murphy’ to enter the room and take charge.

Life is a lot like getting prepared for a busy dinner service. You arm yourself with knowledge, sharpen your tools, organize and store your mise en place, make sure the equipment is working and strive for a perfect service. No waste, no hassles and gratified by what your doing with the compliments coming back from the dining room.

In preparation for my work on Modern Scottish Cuisine, I reflect on my past experiences to ensure I am prepared. I draw up my paper concepts. I taste a variety of Scottish ingredients and decide what goes best together. I look at what pleased me as a child to eat. I create my prep list then get to work. By setting the goal of lifting Scottish food to the next level, my prep list is to reflect that goal. I depend on my skills and education as well as my past experience working with Scottish ingredients to help me along the way.

Being prepared is the most time consuming part of my work but it holds true to everything I do. I focus on being prepared and while the clock likes to turn faster on important days it is my preparation that likes the challenge and my soul that likes the outcome.