I’m not one for New Year’s resolutions, but I am for  recognizing good fortune when it comes my way.  In a career blessed with good luck, high on the list are the people I’m able to work with.  The above card lifted my spirits when I received it. It was created by Joleen Hughes, who, with her husband David, run a design firm called Level in the Napa Valley.  David is the one responsible for the playful nature of the book Ad Hoc, and so much more. It is a pleasure to work with these two people who rarely get enough recognition. I’m grateful to you, David and Joleen!

Joleen designed the card for Thomas Keller, another person I’m incredibly lucky to work with, along with every single member of his team I encounter.  Brian Polcyn, my partner in Charcuterie, will soon be my partner in Salumi.  That scoundrel Bourdain, yes, even lucky to work with him, no matter how he maligns me in public. And the blogging community, so many people I feel lucky to connect with—such as the wonderful whiteonricecouple, Todd and Diane, who created a series of mini video editorials I look forward to posting soon for no good reason except mischief and fun. (Have a look at their 2010 video outtakes—what fun you guys have! Thanks for including me!)

I am, of course, most lucky to be married to Donna, who shoots the food and calls my bullshit when I get lazy.  I met Donna in the wee hours as 1987 became 1988—if there were a luckier day in my life, I’m not aware of it. This eve is our true anniversary.  Thank you, Donna!  And thank you, readers and commenters for making this blog such a fun part of my life.

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29 Wonderful responses to “Happy New Year and Best Wishes To All!”

  • Edamame

    thanks for your wonderful writing, insights and food appreciation–here’s to a new year of food discoveries!

  • Luanne Iwan

    I agree with Tom, discovering your site has indeed brought cheer and happiness to our table. Here’s hoping for another yummy year!

  • Lisa

    I’ve enjoyed reading your posts for some time now, great writing and beautiful photographs. Hope the new year brings even more blessings to you & your family.

  • Janet

    Back at you Michael! BTW, just ordered Charcuterie today. I got a meat grinder for Christmas (I asked for one). We did some pates and sausages in school and I think I’m hooked.

  • Auntie Allyn

    Best wishes to you and your family! Keep up the great work . . . love your blog and have learned so much from your writing. Can’t wait to cook up some Hoppin’ John tomorrow!

  • Emily

    Happy New Year to you and your family! I’m glad I found this blog and appreciate all the work that must go into it. Thank you.

    Here’s to good things in 2011!

  • Bob L

    Happy New Year to the Ruhlmans. Thanks for turning me on to good and cooking.

  • Frank Ball

    HNY to you, Michael. I’ve inadvertently become a groupie. Bought a percolator like yours, and am enjoying the best coffee of my life. Just made your black-eyed pea recipe, and it’s spectacular. Fish sauce. Who’d have thought? Eager to see Todd and Diane’s video, but the link appears to be broken.

  • Tags

    In 2011 I wish everyone here all the gifts listed on that card.

    And for those from Cleveland, in 2011 I also wish for a season that propels the Browns to a Super Bowl victory.

  • Karin

    Wishing you the contiuing good fortune that you enjoy and that you share with us. Happy New Year.

  • Felicia M Lazar

    All the best to you and your family, and many thanks for the all the wonderful help and inspiration I’ve gleaned from your books & blog over the years.

  • Carrie

    Back at you Ruhlman family! The books and this blog have made a real difference in my home cooking, and my family and I are grateful.

  • Peter Kaizer

    Michael, a wonderful sentiment. I am grateful for discovering your books many years ago and have followed your writing since. I am a better cook because of it. Thanks and have a spectacular 2011.

  • Carol

    My husband and I also count our true anniversary as the night we met. It was love at first sight. I’m a lucky girl.

  • Mike

    Thanks for all the insightful, funny and just plain delicious writing this past year. I look forward to reading your posts in the coming yaer.
    I wish you and your family all the best in the future, and I don’t care what Bourdain say’s about you, you’re top shelf.

  • Belina Garcia

    Happy New Year’s to you and yours…. keep up the good work! Yes, I agree with your statements about people not cooking and why this is so. Time, this is the most expensive item ever and everyone wants more of it and don’t want to “waste” it cooking…. they’d rather eat those “things” called food that you find in the freezer section of the markets- BUT, they love to eat out and have intricate meals and pay for them too!
    I am once again, a student in my older years except that this time I am at Le Cordon Bleu doing the full diploma program and loving it! My 19 year old son has joined me and we are thrilled!….. I should mention that I’ve been a cook and have had my own restaurants (dives, actually) for years but am self-taught until now. I also resurrect classic dishes from Mexico’s past and try and bring them back (people say they take too long, too many ingredients and too labor intensive) because they are amazing and worth the work (as all great food is). So let’ hear it for the people that are willing to produce quality and think amazing food is worth our valuable time… Hear, Hear!!!!!
    There are only two things we will take with us when we pass on: what we see and what we eat- the rest stays behind. Plus the thought of consuming chemicals, preservatives, additives, colorants and all that other stuff is a turn off and not goof for you.
    Could you take a look at my blog and maybe offer some suggestions for improvement? Link is above…. Could you use an apprentice? Best to all….. Belina

  • Carri

    You and Donna are both such creative, hardworking and entertaining people…it was destiny for sure. Thanks for sharing your talents with us. May the new year bring more success and good times to your table!

  • Dana N.

    This has been a great year for me – working with you has been a highlight….learning so much and cooking wonderful food. Looking forward to 2011 and beyond. Happy New Year to the Ruhlman house!!

  • Craig T.

    Hey there, I’m a student of Chef Michael Pardus at the CIA. I’ve expressed my interest in writing, and while I have read The Soul of a Chef he turned me onto your blog, and the others you have posted. I’ve been reading as much as I can, and I look forward to reading plenty more!
    Happy New year to you too sir!
    - Craig

  • Rhonda

    Happy New Year to All!

    Happy Anniversary, Ruhlmans!

    It was a lucky day for all of us when you met Donna. I think she pulls out the Genius in you and makes you put it to great use.

    Who knows? Without Donna, you may have ended up spending your days in a bathrobe, wasting your ample talents, smoking pot and sleeping on Tony’s couch (not that there is anything wrong with that). Okay, there is plenty wrong with that — disregard. Plus, when you met Tony, I don’t think he even owned a couch. Am I right?

    Instead, you have become one of THE preeminent food authorities and one hell of a writer and teacher.

    Thank you, Michael and Donna, for sharing your talents.

    May 2011 bestow health, wealth and happiness to us all!

    - R
    xxxx

    P.S. – Michael, my New Years Resolution is to use less exclamation marks. I know you hate them.

    Oh, Fuck! It is January 2nd!!!!

  • Punctuation Mark

    Dear Michael: wish you even more success and even more amazing people in 2011… I wanted also to say how much I enjoyed your Holiday special with Bourdain and hope to see you playing around with him again sometime this year… Also, as a Xmas gift I got your “Ratio” book which I’ll start going through next week when I get back to school (very helpful!)… hope you make it to Miami for the Wine and Food Festival and that I get to at least meet you…