Big Bad Wolf: A Pop-Up Dinner Series "Freestyle"

 BIG BAD WOLF: A POP UP DINNER SERIES
"Freestyle"
To stop being such a control freak. 
To free myself from idealizations of perfection.
To stop putting so much pressure on myself. 
Smelling and tasting as I go. 
Experimenting.
Mad scientist style.
Never measuring. Never writing things down.
It's a feeling. Do you feel me?
To trust my intuition and impulses.
Mistakes made in fun.
Blind faith.
That divine moment when I create something new.
That never before new new.
Always heart. Always soul. 
No filters. 
To be wildly creative.
To fall in love with cooking for the right reasons, all over again. 
Chef's choice.
 
When i started this journey I was terrified, vulnerable, and full of self-doubt. (Amongst the deepest conviction to "at least try.") I'd take risks but hold back still, because I was thinking too much about how it would be received. And yet, some of the best dishes I've made thus far, have been the ones I was the most unsure about, the ones I struggled with the most. Most of all, the ones I refused to give up on. Piece by piece, these surprise-myself-moments, these milestones, turned into the kind of affirmations that helped me build my confidance as a chef. Every burn, cut, mistake, every time I threw out food ruined... lead to "paying my dues," and this next dinner. I realize I've reached a point where I can reward myself with a little grace. I've earned to trust myself a little more - to allow the wild, creative nature of my intuition to take over. (Even if just this once.) and to further that level of sacred trust, to share that with all the people who put their trust in me to deliver, I plan on doing just that. "Freestyle" 8-courses of whatever feels right. without hesitation, doubt or trying to prove something. Just me. All me -the fullest capacity of my current repertoire; what I have to give.
"Can I live? Imma live."