You have everything you want... your spouse, nice home, car, and kid on the way... Business is sweet as the Executive Chef of Google and so is your walk with your Father. Until of course you wake up and you are still in Grady's ER with a fractured finger and a foot thats twice its normal size... You have just been involved in a head on motorcycle collision and you are lucky to even be witnessing... well, anything. Yeah, this is my story.
A year and a half ago I had several things in lie set in place that I felt comfortable mentioning to anyone that would ask. I had the cars, the town home, the motorcycle, etc. Until I ran smack into another foolish driver who simply "did not see me coming." Although I forgave her, the broken spirit took a while to bounce back from. Months went by as I sat in the house staring out the window thinking, 'there must be something better..." As people bought food and candy and cards to my house, I could not help but to treat them to dinner. So, the only way I knew how, I limped to the kitchen on crutches, made a dinner and invited a few people over. Things went well!
A month or so later my trips to the kitchen were less burdensome and I was actually able to do my own shopping! Knowing I would be incapable of working in an actual Commercial Kitchen for some time, I developed the LEFT OVERS DINNER SERIES; a culmination of preexisting provisions and fresh market items that would co-mingle in order to serve a better purpose. The birth of a Culinary Brain Child! I have been to around 25 countries on several different continents and blogging has kept me in touch with the food world. Each place I travel to, I bring back the flavors of that country in the form of a private Pop Up Dinner. Although the venue changes, the guests still make it an intimate experience, enjoying every moment of it!
Past experiences have taken diners to Korea, Japan, Israel, Italy, Thailand, Cuba & even back home to America. Future dinners will take them to Australia, Brazil, and only God knows where else. When it comes to pleasing peoples palates, I am happy. The more experiences I have guiding people through other cultures using food to do so, I create memories worth keeping. Although I would rather forget the tragic incidents that got me to where I am today, I believe they somehow keep me grounded. With that said, let us continue to go "Beyond the PaLATE!"
Chef Belton shares his intimate thoughts and world experiences with his followers. These are the inspiration behind his culinary delights.