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So the event at Carrie's went so well on Thursday night, I couldn't believe it!  Thanks to all who attended!  As I was getting ready to go and my husband was helping me to pack the car, I found myself more at ease, organized and excited than I had ever been for a show in my life as a Direct Sales Consultant.  Marshall (my husband) commented on it as well.  Is this what it feels like when you finally realize what you're supposed to be doing with your life?  We'll see!

On a high from Thursday night, I spent Friday speaking with lawyers, researching public health guidelines and wandering around the Washington State Department of Revenue website (not bad to navigate--I was impressed!).  I downloaded the Master Business License application and then it dawned on me--this is a very daunting activity!  How many people have done what I will be doing?  How many have applied for that license with full hope and enthusiasm, only to be disappointed--or worse--become bankrupt?  I paused for a moment as I beheld just how vulnerable this made me.  I am shortly to be"on the grid" of the business activity of this state.  Oh, I've worked for myself before, and I have few worries about that, but it was always under the umbrella of another, much larger company.  THIS was ALL ME. 

That feeling didn't last for very long, and here's why.  I thought about why I wanted to get into this business in the first place and why I really want to start a cooking school.  And this is the take-home message, friends: it's YOU!  I want to share the joy and the confidence I've learned in the kitchen.  I want to share the love of good food with old and new friends, and I feel that I have something to offer people.  I really can't NOT do this, because I believe I'd be hiding my light under a bushel and we all know that's a bad idea!

So, I hope that we all benefit together!   And that application gets faxed on Monday!

Until next time...

Love and great pasta!
Joan

So, on the phone with my friend Carrie today, she says, "How can I help you showcase your new business? Would you like to come to my house and cook something?" To which I respond, "Of course!" It's what I do! Further conversation and brainstorming of ideas led to "Do you think you could bring a course schedule with you or is Thursday too soon?" It was just the inspiration (and deadline) I needed! Thanks, Carrie! So, here's the first (rough) draft. I am hoping to add a course or two before all is officially published. See anything you like? Let me know! I'll be publishing the official schedule of classes for the May/June time frame. And be sure to keep commenting on this blog! I read and treasure every one! Be sure to subscribe to this blog as well! Things are happening on almost a daily basis and I would love to have you in the loop! With love--and lots of flavor! Joan<< MORE >>

Hello friends!

I am so very appreciative of the support I've been receiving from so many of you!  Thank you for taking the time to read this blog and even more for commenting!!  I am so thrilled to have so many people cheering me on!

The most helpful counsel I've received has been the most simple;  COOK!  By cooking for people, they get a glimpse of who I am, what I know, and -- more importantly, how the food TASTES.  I did a wonderful finner for a networking group last night, got another one coming up later in the month, and a couple of private dinners lined up.  THANK YOU to everyone who has invited me to cook for them, it's the best form of referral!

The next step is to come up with my core classes.  I want to formulate recipes with simple and easy-to-find ingredients that are easily made in anyone's home kitchen.  My target customers are regular people who aren't necessarily "foodies*", just folks who are finding that they are eating in more often now, and wanting to find ways to eat healthy and delicious meals. 

I spoke to a women today who challenged herself to refrain from any and all dining out for just one month.  She found she saved over $700

*Foodie is an informal term for a particular class of aficionado of food and drink. The word was coined in 1981 by Paul Levy and Ann Barr, who used it in the title of their 1984 book The Official Foodie Handbook.

"You will succeed by believing in your abilities..."

That was what the fortune cookie said the other night.  How a propos, as I was thinking about that topic for my next blog entry.

So, what does it take to teach someone to cook?  Is it knowledge?  Or is it pedigree?  Well, some would say that I have neither! 
And others?  For them, this is a most welcome step that they've been waiting for a very long time! 

When I first found my voice in this venture, I shared my desires and hopes at an evening networking meeting a couple of months ago.  I wanted to return to my first love, I said, I want to teach people to cook!  They were thrilled for me.  Then, the inevitable doubts crept in, "And just who do you think YOU are that you could do this?"  Well, who am I? 

I love cooking, and love talking about food.  I love people and encouraging them.  I sold kitchen tools for four years and done hundreds of live demonstrations for people by cooking for them.  I've taken dozens upon dozens of courses  from chefs in their own right and have worked in a professional kitchen on many occasions.  I have a little card from the state that says I am certified to serve food to other people without making them sick.

What does all of that mean?  And is it anything?  I don't know that it does.  In this time, I suppose some people still go for "labels" and "certifications", but I think people just like what they like.  If they like my food, then they'll take my classes.  It's that simple.

When I am in the kitchen, I am confident and joyful.  People say my food tastes good.  I've made a LOT of mistakes and also made some really terrific meals.  The most important ingredient in starting a business is CONFIDENCE.  The knowledge that you have a commodity that people want and you enjoy providing that commodity.

So, the next step for me?  I'm getting out there and cooking for people!  If they like it, then maybe they'll take a class from me.  I have a meeting tomorrow night, one later in the month and a private dinner.  That's just a start.  I hope I won't disappoint anyone!

Stay tuned...

Who says an old dog can't learn new tricks?! 

A friend of mine once said that if you're passionate about something, you'll do it no matter what--because it's something inside of you that has to come out.  That's definitely how I feel about food and cooking.  So, the logical next step is sharing that passion.  So, here I am.

My earliest memories include my large Italian family getting together to share a meal.  Sometimes it was a holiday, sometimes it was "just because".  The food was plentiful and fabulous and the conversation was loud and loving.  I don't know that I can ever stay angry at someone after sharing a meal with them. Is that true for you, reader?

I believe magical things happen when we sit down together and eat. 

People keep talking about "these tough economic times" and to a certain extent, I agree.  I do, however, see a silver lining in all the clouds.  When times are tough, we go back to simple things. We streamline and economize.  And maybe, just maybe, we slow down.  If that's what you and your family are doing, I want to be there to improve that experience!

If you are finding you're eating home more often, why not learn a few more tricks and recipes to make those meals special and delicious!  It's easy!  If I can learn it, anyone can!

So that's the philosophy behind my cooking classes.  I've tentatively named my business "Tutti a Tavola".  It means All to the Table and I think it's a propos, don't you?

I invite you to join me as we delve into the world of food, cooking instruction and the trials and tribulations of starting a new home-based business.  I'm excited and terrified equally!  With you walking alongside me, however, I know it will be okay!

Welcome to my blog. Please check back soon for new entries.