Writing versus Cooking: The Work Smackdown

My two chosen fields are completely compatible because they are totally opposite. Writing is all about the life of the mind. The work takes place in my head and in front of a computer. The only slight exception is my travel guides--I've been to every place I've written about, but the research--even on a large book such as Pennsylvania Handbook--is done within three months of travel.  It also takes a great deal of time to complete a writing project--each of my five books and the multiple updates I've done on them have taken a minimum of a year to three years to complete--and that's before editing. Talk about deferred gratification! I never see the great majority of those who buy and benefit (I hope) from my writing. In fact, I've only met one or two of the people responsible for publishing my work--it's all done electronically.
Cooking, on the other hand, is immediate, tactile and sensuous. It normally takes me three-five days to plan and prepare for an event; the last day is hectic and stressful, but the end result is that people get to enjoy the taste and appearance of a wonderful meal, and the gratification is immediate--all around. I love working with food: it's beauty, and the nourishment it provides. It's more than offering a service and receiving money--it's a gift I can give to my clients.
Both "jobs" require an ability to plan, stay within a budget, provide the best product available, meet deadlines, require good people skills and are entirely self-motivated.
Is it any wonder that my schizophrenic work existence will happily continue?
Joanne Miller

From Pen to Pan

Though my novel Shaketown--the intertwined stories of an Irish madam and Chinese scholar set in Victorian San Francisco--is receiving good play from a NY agent, the art of food will never be far from my mind. To read about my adventures in culinary school, click on http://chefjocooks.blogspot.com. I've been lucky enough to cater several different venues ranging from 8 to 45 people, and I continue to learn from my gracious hosts and my cooking mentor, Chef Jim Standfield.
I recently catered a birthday dinner for eight for a local winemaker--you can't beat the perks! Some people just have the touch, and these folks produced the best wine I've tasted in a long time--in fact, we met when they poured at an art reception for a mutual friend, photographer Keehn Gray. Thanks again, Barbara and John, for the opportunity to serve you.     Joanne Miller