The Julie/Julia project was started by an almost-thirty year old secretary in New York who was stuck in a rut and used Mastering the Art of French Cooking to get out of said rut. It also worked. She conquered the recipes (even the aspic), got herself a book deal and a movie was made starring Meryl Streep and Amy Adams. She started her blog when blogs were just beginning. No photos or fancy links, just a woman and her words out of her small apartment in Long Island City.

While I was at HousingWorks Bookstore in NYC, my favorite place to buy books, I happened upon The Julie/Julia Project. I had seen the film but not read the book, I was going to move on but something in my gut told me to buy it. Within a week I had finished it and had a renewed sense of purpose for this blog, too. I’ve moved onto reading My Life in France by Julia Child but my heart is stuck on that project. It was mid-book that I decided I would too begin a project of my very own. If Julie Powell did it and she began with very little skill, I surely can. Though, I am not following the exact same path.

My project is not coming from one single book but a few various cookbooks by celebrated chefs that I love. In order to reach the 500 recipes needed for my 365 day project, I am consulting multiple cookbooks; two of those being by Chef Ferran Adria and Chef Eric Ripert. I cannot put into words the electric buzzing that is going on inside my body at the thought of beginning this project. Unlike Julie, I am not going to begin this journey until I am moved into the new apartment because the thought of staring this while my kitchen is in disarray makes my stomach drop. There is such a thing as too much. Since my speciality is haute cuisine, it’s where my focus will lie. Taking the seemingly complex recipes of celebrated chefs and managing to make them my own is something I’ve always been passionate about, just look at my previous posts!  If you have read the book, you might be thinking, aren’t you scared?

Truly, it was quite the feat for Julie to undertake. 525 recipes that included deboning ducks and slaughtering lobsters is far from easy, especially on a work night. The thing is though, I’m not. I’m excited and I know it will hard but that’s what makes it so wonderful. You can access Julie’s original blog here, in the internet archives. This post is from September 19, 2002 . It’s a great taste of how bad it can get but equally of how great the reward will be once finished.

Here I am, offering you a seat at my table, so grab a chair and join me on this journey. I hope I learn a lot and I can share that with all of you. It’s bound to be anything but dull.