It's finally April which means we are one month closer to the OFFICIAL launch of my cookbook. Yes that's right I originally had plans to release in May but I took a pause as I was dealing with a mental slump and just wasn't able to pull the project together to be a polished product for my release date. To be fair my 2023 was less than pristine... But alas we are back on track Al's Tested N' True will officially release at the end of May preorders will be made available starting May 20th. The cookbook will only be available in physical copy only and I plan on having it be available internationally as well. This is very much a project of passion and love and dedication, I want to see it succeed and I hope you all will love the final result.
Leading up to the release of the cookbook there will be a series of recipe features available weekly on the website. There will be a poll of recipes to choose from and the highest voted recipe will be featured in a blog post detailing step by step how it's made. The recipe vote will be happening EXCLUSIVELY on the instagram page for WTLG Blogs. If you don't follow that page look up @wtlg_blogs.
Below will be some for the blog post I have planned to release weekly this month into May:
My Rise and Fall of Being a Chef: This post is all about my time in the restaurant industry thus far. It will discuss some of the things I have dealt with in the field, how I overcame them, and what I hope to do moving forward.
Italy's Finest Pizza and How to Make it: Continuing the food history series I will be polishing up an old article I wrote back in highschool detailing the history of pizza and once again giving you guys a step by step guide to my perfected pizza recipe expect this to be featured in my cookbook as well
Philly Cheese and It's Unique Origin Story: This cheesy post will unveil the mastermind behind Philly's most beloved sandwich
Food Trends The Rise of Plant Based Meat: This post will talk about plant based meat as we investigate weather or not it's a viable option for a more sustainable food chain
Garden Classics Let's Grow Lettuce: I want to bring the freshness back to the blog site while I don't have the space to have a garden any more I have TONS of photos detailing my process and this post will be all about my lettuce I grew back in 2022-23
Recipe Feature- TBD
Food Waste Less is More: This post will investigate food waste in the restaurant industry and also look into food insecurity and its impact globally.
Suga Suga Healthier Alternatives to Sugar: This post will describe the most commonly used sugar alternatives and substitutes and weigh the pros and cons of each to decide what is the most optimal sugar replacement.
The Dark Side of Food Production: This post will investigate some shocking truths behind mass production of food and reveal what really goes on behind the scenes in major food processing plants. It will also explore the shocking facts about what the FDA allows to be in commercially produced foods.
Bread Making and Honing the Art of an Artisan Baker: This post will share some tips and tricks of making the most perfect loaf of bread you have ever made and will cover every aspect of the bread making process!
How Important is Breakfast? Debunking an old Myth: It's often said that breakfast is the most important meal of the day. This post will examine how true that may or may not be!
Biotechnology and its Role in Nutrition: This post will cover everything from GMO's to bioengineered food products and how it correlates to nutrition. This post will also examine how ethical such products are.
That's the line up of posts that are in the works, there will also be some changes to the site as far as viewership/readership is concerned. A lot of the posts and content moving forward will be member only— meaning you have to have an active membership to view the posts. Now don't worry on my website we have tiers and I plan on working out a way to make that even better. Websites are not cheap to maintain I pay out of pocket to keep it going because I enjoy running a site and educating the masses on topics related to food. Membership starts off at ZERO dollars meaning you will have access to all posts that's not considered premium content. Posts that will be locked behind paid membership will be in depth tutorials and long form articles that require a fair share of research. Something else I was looking into to help monetize the blog site is ads and or affiliate marketing. Now I rather not muck up this beautifully designed website with ads but if that's what it takes to keep things running so be it!
As always I'd like to thank all members and even those who are on the emailing list your readership is very important to me. One of the taglines I came up with when I first started the website is "Hey it's free to be a member and free means free" anyways join the team become a member paid or free either way I am joyous when I see the website growing a small cult following.
If you made it this far leave a like on the post and comment below on some things you'd like to see on the website!
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