F&B World - - NEWS -

There’s a de­li­cious irony in the fact that even af­ter care­fully plan­ning your move, you get lost and dis­cover some­thing far more re­ward­ing than what you orig­i­nally in­tended to find. That has mostly been the case for me and F&B Re­port this year.

For ev­ery is­sue, I prac­ti­cally start clue­less, not know­ing what to put on pa­per. Ask my team, it does take me some time to form the ed­i­to­rial lineup, and I’m of­ten­times chang­ing sto­ries last minute. But ev­ery now and then, while bask­ing in the sad feel­ing of be­ing lost, I get side­tracked. By chance, I meet an en­tre­pre­neur who has been do­ing a no­ble job at farm­ing; or out of cir­cum­stance, I touch base with a chef I haven’t seen in a long time and find value in what he’s cur­rently do­ing. Or I see some­thing in­ter­est­ing on TV, dig deeper about the sub­ject, and un­cover a trea­sure. I re­al­ize that re­search can only do so much. It’s by wel­com­ing what life hands me and open­ing all my senses to my sur­round­ings that I even­tu­ally sniff out and de­tect a promis­ing story.

Take our cover story, for in­stance. Chef Josh Boutwood has al­ways kept his life pri­vate and pro­fes­sional. I’m for­tu­nate to have got­ten to know the mys­te­ri­ous guy a lit­tle more each year, and, af­ter much prod­ding, was able to un­earth a great narrative that just had to be told. And I didn’t even have to beg for it. I guess the tim­ing and the trust built be­tween us al­lowed the story to come into fruition.

Boutwood him­self got lost early on in his culi­nary ca­reer in the coun­try. And he had to ex­pe­ri­ence how it felt be­ing off track to re­al­ize the path he wanted—and needed—to trek the rest of his life.

It’s okay to get lost. It’s nice to revel in that try­ing mo­ment some­times. Just look at what it brought me—ac­tu­ally—us: Power is­sue.

AN­GELO COMSTI Editor in Chief an­ in­sta­­dudeph

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