Photo courtesy of Julie Michelle Sparenberg
I’m so glad you decided to stop by.
The only legitimate reason you are on this particular page is to discover a bit more about the author of this blog without having to resort to Google.
I thank you for your interest. It’s really very kind and I’m terribly flattered and whatnot.
My full name is Michael Clinton Procopio. My middle name has nothing to do with politics and has everything to do with the fact that I was born exactly 60 years to the day after my late grandfather, Clinton Beeson Moore, who himself was named for the two doctors who popped him into a warm oven upon his birth to revive him. It was just like that scene in 101 Dalmations, but without puppies.
I moved to San Francisco somewhere in the late 20th Century to attend a culinary school which shall remain unnamed. I never, ever wanted to be a chef, but I thought that pairing an education in the classical food arts with my incredibly useful degree in Art History from UCLA would somehow land me a rich husband who liked to eat and was passionate about Pre-Columbian art of the Andes.
Life does not always go according to plan. As a result, I’ve explored nearly every field the food world can offer in order to support myself:
• I interned under Michael Bauer at the San Francisco Chronicle’s Food Section until he went on vacation to Antarctica. I continued my tutelage under the marvelous Maria Cianci, who watched me eat chow fun until I threw up.
• I was a program chef, cooking behind the scenes for PBS cooking shows, wherein I 1.) wore meat-related clothing on the set of Mollie Katzen’s Cooking Show 2.) learned how to make proper macaroni and cheese and deal with rejection with Jacques Pepin, and 3.) ate dinner with Martin Yan as he made me hold the Emmy our show won and eat seconds of fish tripe soup after I declared it “delicious.”
• I was an assistant pastry chef in a charming little Kiwi restaurant in San Francisco’s Mission District where my “curiously strong” mint ice cream was named one of the “Best of The Bay”, much to everyone’s surprise.
• I’ve waited tables for many years, where I’ve gotten to see which celebrities tip horribly and which ones know how and when to use a salad fork.
• I nearly went blind in a windowless kitchen making Barbie-sized palmiers for a major cereal concern as a professional recipe developer.
• As an assistant food stylist, I’ve worked on several books for Williams-Sonoma and had the privilege of spending hours making instant oatmeal for a child actor who could not get the right coloring on his single line in a commercial for another major cereal concern.
• I’ve gotten to spend the weekend in Napa where I passed my entry-level exams and joined the Court of Master Sommeliers, thanks to copious amounts of wine and inappropriate flash cards.
And now, I write. It makes me marvelously happy to do so. I hope you get a small bit of enjoyment out of it as well.
good sense of humor, now tell me about food, wish the state legislature would outlaw cell phones, etc, in restaurants, theaters bars, etc, but not going to happen our governor and the Mrs. are seen here in so, ca having lunch in Santa Monica each with a phone in their ear , he got off before driving away, our attorney general, old twinkle toes his self having poolside brunch on a very busy Sunday afternoon arguing with someone loudly on his cell, I finally threatened to throw the phone and him in the pool. he apologized and hung up.thank goodness one more month and its against the law to drive while plugged in.not only blackberries, how about the apple phone, and all the rest.
Honey – loved reading your delicious entries. Congratulations on your developing life. You are an inspiration to those (me!) around you.
So, my dog is in love with Jacques Pepin (I kid you not, she watches whole shows without blinking, but I think Claudine annoys her a little).
So, what’s your story? That’s from me, not the dog…
FAAA+++site, love the Moroccan recipe and you sense of humour – keep it up!!!
I am taking my 81-year old grandmother out for an evening of local art and goodies and I have decided that we will be ordering Depresion-era food and drink in commemeration of the Bailout. I will be wearing pearls and fur (don’t start with me) and saying things like ‘Capital! ‘and ‘Rah-thuhr!’ as I order Side-cars. Suggestions anyone?
Carmela– Excuse me, I’ve been away from my blog for a while…
Rah-thuhr! You are a woman after my own heart. And I promise not to raise a fuss about the fur– especially if the fur piece is one of those old school mink stoles with the biting heads and glass eyes. Those are my favorite.
THANK YOU for you chicken fried steak story. It meant a lot to me that you did that. Please email me back so we can chat. I want to make up bumper stickers with the drinking fountain on it but I need to ask permission of the person who made it first. Thank you again for caring about human/civil rights for ALL of us. Nancy
Michael, I’m a reporter at the Wall Street Journal. I’d like to interview you for a story I am working on. Would you contact me with a contact phone number? Thank you so much and I will explain all when/if we speak.
–Katy McLaughlin
Ive had so much fun reading through your blog, I love your sense of humor and I’m looking forward to more great posts from you! Have an awesome weekend!
Michael, We have never met, but I am a good friend of your father (from Wash. HS), and have heard a lot about you. Would love to meet sometime.
Great blog, I thoroughly enjoyed it. You have made a great success of yourself.
Mike, Charles from UCLA and that retail storefront loft on Washington. Remember that club we used to go to down the street? It’s a blur!
In Bangkok now, as a foodie you must come for a visit!
Email me back!
Great writing, I added you to my reader and can’t wait to keep up. Thanks!
Hal– How is it that I did not see your comment? Thanks very much! My parents are excellent pimps.
Charles– how long has it been? I’ve already Facebooked you. We’re “friends” again!
Dave– Thank you, thank you! I’m very happy you like the site!
I work for an LA-based reality production company, and am currently helping cast talent for an hour-long special to air on TLC.
We are on the hunt for dynamic personalities who LOVE food to be featured alongside our talent on this special and I wanted to see if it’s something you might be interested in.
In this special, our chef-talent will travel to San Francisco and New Orleans to sample the best these cities have to offer. In each city, we will follow our talent as he is shown the four best undiscovered spots by a local food lover.
We’re looking for this food lover in SF who not only adores food — but all kinds from five-star cuisine to the taco truck down the street.
Please let me know if it’s something you might be interested in!
Best –
Ally Weinberg
ally_weinberg@pietown.tv
Hello,
I reached to your blog from foodbuzz and found it very interesting and professional.
I am writing this email if you are interested in our new service, recipe market where you can sell your recipes globally.
We offer recipe sharing service in Japan for our 8 million monthly unique visitors in Japan. Our business went public last year and thinking of going abroad.
It would be great if you could mail me for more detail.
Best,
I’d like to personally invite you to join the CookEatShare Author network. CookEatShare has had over 2.5 million unique visitors in 2009, and I think they will be interested in your content. Users will be guided to your actual blog, so this is a free way to increase page views and visitors to your site.
Please visit http://cookeatshare.com/blogs/apply for additional information. Please contact me at mary@cookeatshare.com if you have any questions about the program.
I’ve read yor blog so many times and I guess its high-time I left a comment…I absolutely love it, and always come back to it at the end of a day of food-scouting over the internet!
Amrita– Well I am most delighted that you decided to speak up! It always makes me so happy (and very, very grateful) to know that people are reading and enjoying. The only payment I get here is in comment form, so thank you. Thank you very much.
Ah…I followed Martin Yan since I was very young! He was the first chef inspired me to want to cook!
Well, I am happy to report that Mr. Yan is an absolute delight to work with and for!
If Yan can cook, so can you!
Hi
Hope its OK to contact you here but I couldn’t find a contact form. First of all let me say your blog is beautifully designed and your photography is very professional. We’d like to invite you to appear on our foodie website: http://www.foodierama.com . have a look and if you are interested contact me through the email on this comment of through the contact form on our site
Cheers
Dave
HELLO MICHAEL…. I ALSO HAVE A COOK BOOK OF KATE SMITHS , DATED 1939, I CAN REMEMBER MY MOTHER LISTENING TO KATE SING ON A 15 MINUTE PROGRAM ON T.V. MY FAVORITE SONG, WHEN THE MOON COMES OVER THE MOUNTAIN…….HOPE TO HEAR FROMYOU..
Hi Joyce. Kate Smith fascinates me for some reason.
I found the song you mentioned. Delightful! Enjoy a little trip down memory lane and thanks for stopping by:
Michael!
You combine the sensual pleasures of food and words to create a sublimely savoury experience! Now that I’ve crossed your path in the blogosphere I shall orbit your star with frequence!
Thank you very, very much, Judi. I look forward to your next visit. Perhaps I should make tea. Are you a cream or lemon kind of girl?
Hello there!
Your blog is such an inspiration for me, thanks for sharing your tasty recipes
(favorites were the guacamole and cherry tomatoes!)
tis early days for me in this blogging game, but for sure I have plenty to learn from you !
r.x
Ruairi,
An inspiration? Really? Thanks very, very much.
I’m delighted you’re enjoying my blog. Do give my regards to Mrs. Brown for me.
Cheers,
Michael
Hi Michael,
I came across an article about your Greek coffee-ground reading abilities. At the request of a few clients, I have been looking for a good tea leaf reader (coffee grounds would work fine too) to book for parties and events. I know this is a bit different from your main interest, but if you’d even be up for talking about it, please send me a note. My site is Bay Area Party People dot com and my contact info can be found there. Thanks much, Elise
I’m going to agree that even still, the word “foodie” is a little hard to digest…. seems a bit too intense
Le Blagueur is a little too close to a blagger for comfort but like where you are going with this – and totally with you on the foodie thing – we are all foodies, sleepies and thinkies in my book – some more than others!
Well I’ll be danged. I’ve never heard the word “blagger” before. I knew you’d agree with me about all this foodie business. xom
Hi Michael
I can’t say it enough – I love your posts. I must admit that I really don’t cook very much so I cook vicariously through your recipes. I appreciate the detailed recipes. I think I know hard difficult it must be to write a recipe.
I absolutely LOVE your video clips and your obscure references. Your sense of humor shines through. That “marshmallow world” clip with Dino and Frank was great as was the Alice in Wonderland clip just to mention two.
Susan,
You know, I sometimes think I cook vicariously through my blog, too.
And thank you for saying it. It helps fuel me.
xom
Anyone who reads this site, stands up and says to the world that the dumbing down of America is not acceptable. I applaud you for staying original and genuine. It’s good to know there are a few of us out there that will not give in to the weight of the slop that bows the bookshelves of the food section.
All the Best,
Dave
You are the David Sedaris of food bloggers. Hi-larious! Oh, and your food looks great too.
Jennifer, my great wish is that, someday, David Sedaris will be pleased to know that he is the Michael Procopio of essayists.
Michael love your blog. BUT “Blogger” is by no means a homophone of “Blagueur”!
My IPA is a bit rusty, bear with me: Blogger comes from the middle of the mouth. “ə”. Whereas ‘Blagueur’ is much more toward the front for the mouth. æ . Like pronouncing “track” or “@”.
I’ll spare you the difference in pronunciation between “gger” and “gueur”…
Blah-gger
Bla-gueur
Mais… La référence est bien appréciée – merci!
Zack– You are absolutely right. My dear, departed, French Linguistics-diplomaed brother would be ashamed of me. If he were alive, he would more than likely say something sarcastic that went straight over my head in that language you two know so intimately.
It is high time I changed this “About Me” page anyhow. I now have extra motive. Thank you.
I appreciate your sparing me the other pronunciation difference. When I’m stronger, perhaps.
Michael
P.S. In all seriousness, I can’t believe I’ve been saying it wrong all of these years. Of course, I think I’ve only said the word twice aloud in my entire life, so that must count for something.
My condolences! Better late than never I suppose. Besides, there are probably about 15 people in the whole of the US who would correct you. (Not counting family members of course, incidentally, my sister too is a linguistics undergrad.. : )
NYC francophiles. What do they know?
You are an amazing combination of foodie,wordsmith and photographer.Your posts are absolute pleasure to read.
Nafisa,
I think this comment of yours just made my
Sundayweek. Thank you so much for taking the time to tell me that.Cheers,
Michael