top of page

February-March Blog Update

Writer: Alex FernandezAlex Fernandez

Updated: Apr 1, 2024

Hello! Welcome to my blog site if your new here, this blog tackles a number of topics but mainly food and anything that deals in the realm of cooking. Today however I will be announcing the next few posts that can be expected to be released soon on the website! I will also provide some updates into when my cookbook will be releaseing.


Future Blog Posts

  • 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

  • Ingredient Labels and What's Really in Our Food: This blog post will dive into examining the ingredient labels of foods covering everything from preservatives to gmo's to determine what we put into our bodies and is it any good for us

  • Recipe Feature 'Al's Savory Turkey Chili: This will be a new series of showcasing a few of the recipes to be featured in my cookbook. I'll walk you through this unique variation of my grand slam chili recipe!

Cookbook Updates


Al's Tested N True is still in the works I opted not to release the book during the original timeframe. This was due in part to a lot of other cookbooks coming out around that same time. I want this project to perform and sell well so I decided to REALLY take my time and slowly continue to build on the manuscript for the book I'm also still testing recipes and figuring out what makes the cut and what doesn't is pretty tough. Expect a release to happen in late May.


Thanks for your support I hope you all are as excited for what's to come as I am stay tuned for more!!

--------------------------------

Comentários


bottom of page