There are two reasons why my friend once referred to me as “The Frazzled Chef”:
Reason #1 has to do with my physical appearance. I have a mane of unruly, curly hair that sticks out every which way. Seriously, on my best days it looks like I’ve stuck a finger in a light socket and emerged with a new ‘do. On my not-so-best days… Well, let’s not even go there. And, when I’m cooking, I always end up wearing at least a little of what should be in the pot. You’ve got a nice mental image now, right?
Reason #2 has to do with my method. I guess you could say I’m a little unorthodox in my ways, and I’m not the most careful cook you’ve ever encountered. They could never do a cooking show on me, because they’d need to use a panoramic lens to capture the various things I leave all around the kitchen. I just can’t contain myself to one area, and this is a reflection of the way my mind works (or doesn’t) when I’m cooking.
Awhile ago, I wanted to make that mental image a real one. So I once again enlisted the help of my very talented friend Brittany, who succeeded in bringing the Frazzled Chef to life:
The Frazzled Chef (i.e. yours truly) has been the star of a few different blog posts: Follies of a Frazzled Chef: Disaster alla Carbonara, Follies of a Frazzled Chef: Broiled Biscotti, The Peanut Butter Crusades – Part 1 and The Peanut Butter Crusades – Part 2. Click the links to read more about my kitchen disasters!