Welcome (and Farewell)
Hi, my name is Michael, and today I joined the ranks of non-practicing lawyers and the ranks of fledgling entrepreneurs.
For more than 26 years, I have toiled as a corporate transactional lawyer representing clients large and small in business acquisitions, divestitures, financings and similar transactions. That career was intellectually stimulating, exciting and rewarding — until it wasn’t quite so any longer. I continue to be passionate about the now-former clients and their business dealings, but something changed. Either the profession changed or I changed. It matters not which.
For years, I have harbored an additional passion for the culinary arts. With the assistance of one or two close friends and as the result of much trial and error over those years, I have become an accomplished cook. I am most drawn to traditional cuisines and time-honored techniques.
Today, I embark on a new career and adventure. I will be developing a line of traditional, hand produced smoked and cured fish and meats. The company’s first products will be a European style cold-smoked salmon and a cured gravad lax. The business plan is set; I have not yet begun to execute it. This blog will follow the progress of the new company from inception through at least product introduction. I hope to share the successes, trials and tribulations of the start-up on these pages.
Why blog? Simple; I am trying to create virtually one aspect of my former law practice that I know I will miss. The working environment I have left was highly collaborative. Not an hour went by without my seeking the advice of a colleague or a colleague’s seeking my advice. I relish that give and take of ideas. I intend to use this forum to express my thoughts and to solicit the reactions of a audience wider than the confines of my former office building.
I hope to include in this blog my thoughts on a wide range of subjects that pique my interest. In this regard, I am influenced by several traditional newsletters that I have received over the years. When I think of these missives that arrived in my mailbox, I think first of the wonderful essays written by Josh Jensen of Calera Wine Company. I only wish this blog will be a fraction as entertaining as his writing.
Please, visit often, comment when you wish to, enjoy the ride. I intend to.
No Comments »
RSS feed for comments on this post. TrackBack URL
Good Luck!
Let us know if you branch out to anything other than meat
I know you will do spectacularly well!!
Comment by Mandi — December 31, 2007 @ 3:05 pm
Congratulations, Michael! We are completely excited about your new venture, and intend to follow (and support!) it faithfully. We’re also thrilled that you’ve decided to share your incredible talents — and we wish you all the best.
Comment by Therese Anne — December 31, 2007 @ 3:06 pm
Michael, I am VERY excited for you! Wow, this is a big move and takes a lot of chutzpah.
Indeed you are an accomplished cook (“cook” may be understating the case, at least a bit!) I am thrilled that I have been fortunate enough to be on the receiving end of some of your always successful “trials” over the years. You obviously have the required energy, enthusiasm, passion and talent for your new venture, all of which will serve you well for much success.
I am happy to support you in any way you think would be helpful! All the best.
Comment by Jackie Neumann — December 31, 2007 @ 3:54 pm
Michael,
We are thrilled for you and wish you nothing but the best! Knew it was something that eventually would come – and a great use of your talents as an accomplished “cook” (or more appropriately chef!) – as well as a wonderful teacher. It’s wonderful that you will be sharing your talent with so many! Can’t wait to taste the new products!
You know you have our support and will help in any way we can! Best of everything!
Comment by Ruth and Fred — December 31, 2007 @ 5:28 pm
I am so proud to know you, and thrilled to be able to watch this unfold. You will let me know what I can do to help, right?
Comment by Fabby — January 1, 2008 @ 7:50 am
Michael,
I know you will do wonderful things. It is rare that someone in this day and age jumps out of thier “comfort zone” to try something new. I wish you much sucess!
Please keep me informed and I will do all I can to assist you!
Joe Shockey
Comment by Joe Shockey — January 1, 2008 @ 11:19 am
Donkey, You are going to love it!!!! It is quite nice not to have to report to anyone other than the toughest critic you will come to know, yourself…On those days When you want to sleep in, (yes they will occur) When you want to leave early (Friday afternoons), When you want to extend a lunch hour (just one more story or glass of wine)..The reality of where the “BUCK STOPS” really sets in, and you do what you know you must do, “Get It Done”….Not everyone is cut out for an endeavour of this nature…I believe you are .
As was said last week, do we really MOURN THE LOSS OF lawyer..Or CHEER HAVING A perfectionist who can SMOKE,& CURE FISH,AND CONFIT MEAT, JOIN THE ENTREPRENEURIAL RANKS …..!!!!!!!! HERE’S TO THE LATTER!!
Donna and I wish you the best.Congrats..ds
Comment by dennis speigel — January 2, 2008 @ 10:30 am
Michael – Best of luck to you! I will miss your guidance when I get in over my head. Patty Kautz
Comment by Patty Kautz — January 7, 2008 @ 12:45 pm
I like the hippo! Ha Ha. Congrats! It takes a special person such as yourself to make a decision in life such as this. Follow your passion! I admire you for making the change from corporate go to guy, to smokey, bloody, fish guy. With your passion for culinary arts you will be successful. You can now join the ranks of DS & BB well known for long lunches and fine vino. If I can help in any way just ask.
Good luck and more importantly ALWAYS have fun! Cheers!
Comment by Justin Dean — January 18, 2008 @ 7:23 am
[...] would come; I have been expecting it since the day I made my decision to start Just Cured. In my very first post, I hinted about some reservations I was having. You see, my legal practice was always a [...]
Pingback by I Have Been Waiting For This | Just Cured — May 8, 2008 @ 8:13 am