October 2, 2009
What I Like About Twitter
A lot those who follow me on Twitter (@rick_bayless) have asked me why I post—more specifically, why I take time to answer followers’ questions. The broad answer is pretty simple: I love to share the beauty of the world I live in (after 3 decades as a food professional, I still find the world I work/live in really beautiful and fascinating) and I love to teach. Couple those two reasons with my dedication to sharing (read: awaken Americans to) the full range and complexity of Mexican cooking, and you’ll understand why Twitter is exactly the right format for a busy guy like me to connect with folks. (The thought of writing a blog everyday seems daunting to me, and a whole lot less interactive.)
On Twitter, I can do three things: I share photos of what’s going on in the restaurant (behind the scenes as well as finished dishes I’m really excited about); I share photos of cool food (and food-related things) I find outside my restaurant (markets, restaurants, events either in Chicago or away from home), and I answer some of the questions that are posted to my Twitter account.
Because I love being able to more fully open my world to folks through the Twitter portal and because I love being part of the community Twitter can create, I’ve decided to devote 15 or 20 minutes to it each day. That amount of time is typically what I can find while I’m waiting on a meeting to start or waiting for an elevator or drinking a cup of coffee.
Can I answer every question that’s posted? Not by a long shot—there are often several hundred a day. I typically look for recurring questions and answer one as representative. For a total of five or seven. Anything that can easily be answered from my web site I tend to skip (I’ve made some exceptions with the opening of Xoco, knowing that people might not know where to look for answers about take-out, hours, etc.). Just as I skip questions I can’t retweet easily or ones that can’t possibly be answered in 120 characters or ones that I’d have to do research for or ones that have absolutely nothing to do with why people follow me. (Honestly, I don’t think most people who follow @rick_bayless are interested in what brand of shoes I wear or if I have a good recipe for goulash—true questions I’ve been asked.)
So, yeah, unlike many folks who are in the public eye, I actually DO answer questions on Twitter nearly every day (I’m really the one doing the answering) and I like doing it. Unfortunately, I can’t get to everyone’s query. So I apologize in advance if yours is one that goes unanswered. Thanks for following….back to 140 or less. RB
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9 Comments to What I Like About Twitter
by Ed Brill
On October 2, 2009 at 1:00 pm
Thanks for sharing deep insight into your world, Chef. I can tell you that your Twitter feed really enhanced our group's dining experience at Topolobampo a few weeks ago, and has us heading to Xoco tomorrow. But more than good marketing, it makes you human — and turns your public persona into a genuine one.
by oneparticularkitchen
On October 2, 2009 at 1:02 pm
I think it is AWESOME that you take the time to do that. Thanks!
by hawk
On October 2, 2009 at 1:24 pm
i'm always happy to read your 'tweets.' thanks for sharing!
by Janelle
On October 2, 2009 at 1:27 pm
Big fan! Love your one plate at at time tv show, asking for your cookbook for Christmas.
I scolded my chicago friends for not yet having eaten at your restaurants and told them that when I visit in Jan, we are going to all three. (Well, ok, that's a lot, at least two of them.) Haha. Glad to know Xoco opening was huge and so far a success.
by Jadzia
On October 2, 2009 at 2:06 pm
My mom & I have been big fans of yours for many years. She owns pretty much all of your books!
I really appreciate your passion, and that you introduce people in the United States to REAL Mexican food, beyond greasy tacos & burritos the size of my head (seldom seen in most of Mexico!). I was raised in a border town (Tijuana/San Diego) and even here, with our proximity to Mexico & real Mexican food, people still think Mexican food is all greasy, fattening, & bad for you. Thank you for showing everyone how varied & delicious (even healthy!) our food can really be
by The Wandering Heretic
On October 2, 2009 at 2:10 pm
Great post and for those who are uncertain about using Twitter, this is a must read. In a few words, you make many excellent points. I look forward to following…
by cathi o
On October 2, 2009 at 3:58 pm
Thanks so much for sharing! Fascinating learning what goes on behind the scenes at XOCO, Top Chef Masters, Frontera & Topolo. Your efforts on sustainable agriculture and local farming are educational and inspiring. Thank you for taking the time; your daily Tweet bursts are always entertaining and mouth watering.
by Charles Robinson
On October 3, 2009 at 4:40 pm
I just found out you were on Twitter because I follow Ed Brill and he tweeted about Xoco.
I'm in awe of your talent and inspired by your passion. I am passionate about eating and cooking the food of the average person in other areas of the world, and I appreciate your approach and approachability immensely. Thank you, thank you, a million times over, thank you!
by Natalie Sztern
On November 9, 2009 at 4:10 pm
Rick looking for a quick answer to post with…is it "Chiles, Chillis, or Chilis???"