BTS at Chefs Ride
Hello World! That has been the main, if not default greeting for many years for newbie bloggers. It is a WordPress default theme that is so disarmingly simple, direct. Depending on how you say it, these two words change so completely.
For us, it is not a whisper, not a mumble, not a straight statement but an exhale, a roar of excitement, HELLO WORLD! As you know, we have been preparing for this Chefs Ride for almost two years. Our West Coast ride in 2023 was the Proof-of-Concept. Our ride next year in January and February is proof it can work. If that works, then we have larger rides on the radar including an RTW. Now there’s a plan.
Our team is excited as are many in our industry, Indian hospitality. The effort put in over the years is similar to opening a new hotel or restaurant, an experience of long, anonymous toil many of us in hospitality are familiar with. You are now welcome to the Grand Launch. To bring Chefs Ride out from the shadows to you, in broad public view, is a victory in itself and therefore a celebration. Just before we posted this post, our first blogpost, we had a party at our Mapusa office. No, we are not sharing the images. This milestone is big for us as it is for India’s culinary profession because we are riding to raise essential education funds to support the next generation of chefs.
Our posts will be taking you on the journey with us as we navigate the ride, its immense logistics and the amazing places and people it will bring together. We have many types of updates and blog posts coming your way, some straightforward, some serious, most with our madcap humour from many contributors. I too will be writing posts and updates, like this one, at least once a week, even when it gets really really busy and tiring during the three weeks of our ride. You can expect at least one post a day on our two main social platforms: Instagram and Facebook. Please follow us there and support us with your post likes and positive comments. We also have a weekly newsletter. You’ll get it every Saturday afternoon.
You too can contribute to our posts and updates. Why the f**k not? Do not worry about the language and formalities, send it, we’ll polish it. Connect with us via our Contact page to let us know you’re interested.
We chefs are backroom creatures. We thrive behind the scenes, a place many of us, even me, feel is more fun than the glitzy front-of-the-house. You can expect regular BTS posts as we crank this crazy adventure up to max level. Chefs can be a chatty bunch. We are excited but we feed off your energy. So please keep reading, suggesting and engaging with us. And with that, have a happy Sunday. HELLO WORLD!
“You too can contribute to our posts and updates. Why the f**k not?”
Alan D’Mello
A bawarchi who rides, a rider who cooks. For me, a motorcycle is a tool to explore new lands, cultures and cuisines.
