I moved to Paris to continue creating cooking and food content, but with a fresh perspective. Being in a new country exposes me to new cultures, languages, foods, and ways of life, which will shape my future videos. My focus will remain on home cooking, emphasizing practical skills everyone can benefit from. Whether you cook for enjoyment, creativity, health, or financial reasons, my goal is to inspire you to try new things in your own kitchen.
My Paris experience is modeled after a previous five-week trip to Mexico City in January 2020. During that time, I immersed myself in the local cuisine, discovering dishes like Poblano con Queso tacos, which inspired one of my most popular videos. I hope to replicate this success in Paris, finding unique culinary experiences and translating them into engaging content.
Just yesterday, I had an epiphany while enjoying a quiche at a local boulangerie. The quiche itself was delicious, but the crust, resembling a croissant more than a traditional pie crust, fascinated me. This sparked an idea for a video exploring the perfect make-ahead quiche and the nuances of different crusts.
This Parisian adventure will set the tone for my channel over the next 9-12 months. My plan is to base myself in Paris for three months, exploring the city and surrounding areas, perhaps venturing into other European countries. I embrace the concept of slow travel, allowing me to fully immerse myself in the local culture and culinary scene. This approach, particularly relevant for a cooking channel, offers a unique opportunity to connect with food on a deeper level.
After Paris, I’m eyeing a three-month stay in either Japan or Poland. This entire endeavor is an experiment, and admittedly, I’m a bit nervous about this shift, especially after my channel’s most successful month to date. While the core elements of my content will remain the same – storytelling through my unique lens, insights into food and cooking techniques – the new locations will inject a fresh dose of inspiration.
This change will make my content more engaging and relevant, as I can showcase the direct sources of my inspiration. I hope you’ll join me on this exciting journey. I’m confident it will be an incredible experience, and I’m eager to share it with you. My first Paris video should be out in a week, showcasing my travel kitchen setup.
My moving process was surprisingly smooth. Having downsized during a move from California to Raleigh last August, I had already minimized my belongings. I packed everything into two checked bags, a carry-on, and a camera backpack, all within the airline’s weight limits, so I didn’t incur any extra baggage fees. Customs was a breeze, even with my induction burner, and obtaining vaccine passes in Paris was straightforward.
Many of you have asked about collaborating with Alex, the French Guy Cooking. While we haven’t made concrete plans yet, I’m 100% on board. I’ll be reaching out to him soon to get the ball rolling.
Although I don’t speak French, I’ve started learning some basic phrases. Most people I’ve encountered speak English, so the language barrier hasn’t been a significant issue. Even when faced with non-English speakers, we’ve managed to communicate using Google Translate.
Compared to major US cities, Paris seems to offer slightly less restaurant variety, with a heavier focus on French cuisine. However, the grocery stores are impressive, stocking a wide range of products from neighboring European countries.
I plan to compile a list of Paris recommendations, including restaurants, shops, and other points of interest, and share it with you. Our first proper meal in Paris was at a local French restaurant. I savored a delicious turbot fish with a delicate curry-infused pan sauce and incredibly smooth mashed potatoes. My brother enjoyed a veal chop with olive tapenade.
Prices in Paris are comparable to New York City, with some items more expensive and others less so. For example, pastries and espressos are remarkably affordable, while groceries like roast chicken are pricier than in the US.
My essential kitchen equipment includes a thermometer, scale, knife roll, and induction burner. I’ll be making a video detailing my packing strategy and showcasing the minimal equipment needed to create amazing food. I’m currently using a French sea salt, Sel de Guérande, which has a similar granule size to kosher salt.
Regarding my second channel, I plan to upload more content there, focusing on travel, behind-the-scenes glimpses, and other topics that pique my interest. My advice for aspiring content creators is twofold: be consistent with your uploads and focus on delivering value to your audience. Ask yourself why someone would watch your content and what they’ll gain from it.
Finally, I have no qualms about Joshua Weissman’s “But Faster” series. The concept of making restaurant-quality food quickly isn’t new, and our approaches are distinct. I don’t feel he copied my idea, and I appreciate that he’s bringing this concept to a wider audience.
