I have a confession. I'm addicted to TV cooking competitions. Top Chef. Master Chef. The Taste. Specifically, any show where a contestant imagines a gastronomic experience and then takes that dream and presents it in reality on a plate.
Near the end of each competition, no one can argue that the contestants aren't talented. But, talent alone doesn't win the competition. A broad skill set helps especially when you don't know what the challenges will be, for example making three different soufflés in an hour. The key to winning? One's comfort with risk and luck.
Last season's finale of Master Chef came down to two contestants. One presented a menu that flowed from one comfort food to another and played on her strengths. She took no risks. Well, other than plating street foods, she took no risks. Her competitor went big, trying lobster for the first time. Had he not presented a half cooked lobster who knows if the outcome would have been different.
How do you take advantage of your talent?
From a very early age, my talent appeared to be writing. Over the past year, I've enjoyed watching this blog's readership grow. Last week, excluding the week following Alt Summit, I saw the highest unique visitors and highest page views for a single day to date. I'm incredibly thankful that what I'm sharing is resonating. Thank you for reading, it means a lot to me.
In case you're curious, here's what you can expect on the blog this week. Wednesday, I'll welcome in Spring with the five most popular blooms I've photographed. Thursday, I'll share what I did with one of the Turkish spice blends our friends sent us and I'll give some tips for stocking your pantry straight from a couple of my favorite vintage cookbooks. And Friday, you'll get a sneak peek of the bunting I created for Gates' birthday, complete with a downloadable template.