The Fridge Blog

You are probably asking yourself what the hell am I reading? And that would be a valid question to ask.

As a food enthusiast, often too critical, I have always dreamt about starting a food blog but I've always wondered 3 things:

1. Who would read it?
2. Why would I spend time on this?
3. What on Earth is interesting enough for me to share?

I don't have an answer for question 1 yet… anyone crazy enough to get to this stage probably knows more about it than me.

The "why" has a couple more answers…

First of all, I somehow managed to convince my co-founders, Yves and Arnaud, that starting a blog called "The Fridge" was a good idea for Madame Sum. They agreed on the basis of "It helps us develop our vision of impacting people with inspiring food". And second, if I get to do something in which I get to spend time learning, researching and trying anything cool and food-involved, I'm happy. I call this exchange a win-win!

I find "why" 's  one of the most challenging questions to answer. Not sure if you’ve ever seen Simon Sinek's “How Great Leaders Inspire Action” (if you haven’t, here’s the link) but he reflects upon how crucial it is to give a "why" to clients, team members and pretty much anyone else.

At Madame Sum we aim to "Impact people with inspiring food", and that is exactly what I am trying to achieve with this blog. It might mean nothing, or everything, but as long as it is enjoyed, I'm happy.

So now that leaves us with question number 3. What am I going to write about?

That is where the name "The Fridge" comes into play. At Madame Sum, our fridges are where everything can be found. No, I don't only mean our dumplings or the random ingredients that we use for tastings or team lunches. I mean it's where we have some of our best and funniest conversations or even where some escape the chaos of the kitchen to have our deepest conversations.

That is why this is called "The Fridge".

This blog is somewhere we can talk about anything. We will talk about food, share stories, talk to some fantastic people about their "why's", and of course share recipes. (yes, apparently food is often about that!) The goal is to make this interactive, lighthearted and hopefully, interesting. We want to involve you all as much as possible in the process, so give us feedback! Propose some topics you find interesting! Join us in the Fridge.

Now, I can no longer feel my hands…(my italian blood is still not used to these temperatures) so with that I'm shutting the door on Episode 1 and leaving you with one silly question: How would you make leftovers the next Michelin guide worthy topic?

I'll see you guys soon and tell you all about how we (Arnaud, Yves and I) started our journey founding Madame Sum! (it's not what you would expect)

I hope you enjoyed chilling in The Fridge with me today!

Keep cool and see you next week!

Love,

Toby