Changes are Coming!

This is the short history of this publication and a special announcement about a couple of changes that are coming

When I started writing this publication I had no idea what direction I was going or what I was doing, all I knew was that I had a wealth of culinary knowledge and a chef’s perspective that I could share with a few people.

I wrote for a couple of months allowing only a few people to see what I had written, a few close people. I was writing just for me and no one else. People close to me encouraged me to try and publish to a larger audience.

I was nervous but why? Writing to any sized group of people is very similar to speaking or playing music in front of an audience, which I have done many times. I was in a band for several years and had to speak to larger groups of people in meetings, funerals, etc.

I am comfortable in front of a physical crowd and am fairly extroverted, but there is something much more personal about the written word, it’s like I’m letting you into my head and that’s kind of intimidating, but why do I care?

For good or bad, I’m an open book, ask me a question and I will usually give an answer no matter how personal, but writing for an audience was more intimidating than I thought it would be.

When I finally gained the courage or grew the balls I needed to seek an active readership, I was surprised at how many people were reading what I was writing, they were not only reading but also subscribing.

To make this as short and sweet as possible, (currently working on the economy of words) I have chosen to take this in another direction, and no I’m not going to be putting everything behind a paywall. I’m not going away either, just trying to widen the scope of this publication.

As of now most of my content has been food/food industry-related because that’s what I know best and my chef brain never stops going so there’s a lot to think and write about. I have branched out into a couple of other topics but not regularly.

Photo by "My Life Through A Lens" on Unsplash

A name change is in order. Working Class Iconoclast is a cool name or it’s a mouthful, either way, it doesn’t truly reflect what I write about or want to write about. I am changing the name to, “Culinary Commentary - The World From a Chef’s Perspective” which gives the reader a better idea of what to expect and lets me branch out a bit.

In the next couple of weeks, I aim to refine the small details that make up the whole of this publication from the official name change to the publishing schedule and everything in between.

My goal isn’t to publish every day but would like to hit at least twice a week if not more while still retaining my involvement in the weekly event that we call Sci-Friday, which if you haven’t checked out yet you should, many authors coming together to celebrate Sci-Fi and Sci-Fi related topics on Friday, it’s fun.

Ultimately I am working on making this a more expansive, higher quality publication while still retaining my culinary roots. In essence, exploring a broader range of topics through the eyes of a chef.

Thank you for reading, I appreciate every single one of you!