Nov 28, 2022
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Don’t be pushed by your problems. Be led by your dreams.
NOAH KANE
Age: 35 Gender and pronouns: Male, He/Him Occupation: Owner and Chef of Beijinho Doce Neighbourhood: Downtown
BIOGRAPHY
tw: child abandonment
The second Noah set foot into the kitchen - some odd thirty-three years ago, according to his nanny, at least - his heart had been stolen by the culinary arts, and set on making the people around him happy by feeding them with the best he could come up with. Granted, it had started with toasties and crackers heaped with cereals or mashed-up fruits, but he had only been a toddler back then. His need to feed people and give them something to be happy about had only increased the older he became. It made him realise early on that one thing that brought people together, that kept people close to him was to offer him food. Perhaps it was, because he had grown up with a negligent Afro-Brazilian mother who had been lured to the US on the prospect of becoming a model and actress, and rather followed her dreams than raise her mixed-race child who had been the result of an ill-fated affair with a rich, married British director. Being accepted into the Kane family as the illegitimate child came with a full-time nanny, who quickly became his key figure, his person of reference, and his biggest supporter where his father was lacking in both presence and interest in him. He wouldn’t know it until a lot later, either, but his mother had actually simply left him at his father’s doorstep and left, when he was barely a year old, never looking back.
One perk of having a negligent rich parent and another one missing completely, however, was that there was enough money thrown at him instead of any parental love to send him to the best schools in LA, including Harvard-Westlake School. While he loved playing soccer and basketball, his one true love remained cooking, and all that came with it. It was why he excelled in chemistry and physics - when he got to play around with different foods and spices, different temperatures and techniques, the resulting textures were nothing short of a work of art. The older he became, the clearer it was that cooking wasn’t only a hobby and a passion, but his way of life, which was enough motivation for him to cram all the AP classes he could take into his senior year to graduate with honours, so he could get early admittance into one of the best culinary schools in the world, Le Cordon Bleu. He even started taking classes at the school after school, often working late into the night to impress his teachers.
Once a student at the LA branch of the school, nothing stood in Noah’s way to composing the best foods and creating the best recipes imaginable. After the first two years, at barely 20 years old, he was allowed to transfer to the school’s main headquarters in Paris, but with that move came an influx of new friends, and with the new friends came a very active nightlife involving late nights at bars and clubs, alcohol, drugs and noncommittal sexual encounters. While he managed to avoid the drugs, but only after realising they were dampening his cooking skills to the point he was making the most rookie mistakes, the late nights and one-night stands remained a constant throughout his two-year stay in the French capital. It was only, when he returned to the US for his last leg of culinary school, that he realised just how toxic and unhealthy his life had become. Clubs, alcohol and sex didn’t fulfil him, quite the contrary, he realised, when he went on what the pretentious people in LA would call a deep cleanse, and scrubbed all distractions from his life. That was how he slowly went from a mess to a right workaholic, who graduated with the promise of an apprenticeship with some of the best culinary masters out there. With his father’s trust fund in the bank to finance him, he took the chance to work at the best restaurants in the world for a few years, often for free, wanting to learn and study all there was to know about different techniques, until he was ready to start working on his very own style, into which he began to incorporate all he had learned from other masters of his craft.
His first own venture, paid for by most of his trust fund, was a food truck in downtown LA, which he also used to feed the homeless, a cause very dear to him. It hit off fine, especially on the social media, which gave him enough exposure to build his reputation as one of the emerging faces of LA’s culinary scene at twenty-eight years’ old. Yet, with the short-lived hype of most restaurant ventures of young cooking masters in LA - it was almost too easy to become famous, but one day one was on top of the world, loved and lauded by everyone with a name to themselves, and the next, one was left forgotten for the next cool, Instagram-able venture - Noah knew that he would have to take his business elsewhere to really let his recipes shine longterm. Easier said than done, when people didn’t trust to invest in a newcomer like him. Not even his father wanted to, and it wasn’t like he was lacking in funds. He was mostly lacking in interest for his son’s ideas. In the end, he took matters into his own hands, scraped together the rest of his trust fund, took out some loans, which took more than a little persuading giving the current economy, and actually got drunk for the first time in a while in the hopes of getting the inspiration of where to head. The very next day, he loaded up his car, and went down south, only to turn back around and drive up the Pacific Coast Highway until he reached the very end, from there, he ventured further up until the Oregon border. On his drive, he found a lot of places, a lot of restaurants, but none spoke to him quite like Eureka did. With inspiration suddenly filling him with all kinds of ideas, he turned his car back around, and only stopped, when he reached the town borders.
From there, everything fell into place - well, after quite a few failures and false turns here and there - and for the past year, his own Brazilian Fusion Restaurant, the Beijinho Doce in Downtown Eureka, has been thriving with him at the helm. Despite being a Guide Millaut-lauded restaurant, he always offers „Pay it forward“ deals, whose funds he uses to feed the less fortunate during off hours.
Perhaps due to his parents being absent throughout most of his life - they didn’t much care for him, his accolades or his successes beyond the occasional letter or phone call from his father, and zilch from his mother - Noah developed a deep-seated fear of abandonment, which had him become the "hit it and quit it“ type from very early on. Being the naturally charming person that he was, one-night stands and short-term relationships were easy for him, with plenty of different people to pick and choose from. It was probably one of the attributes he had inherited from his father, he was sure of it. But once feelings became apparent, he always ran, both literally and figuratively. Friendships, however, were precious to him and he held on to them dearly, in the hopes of making his own family.
NOAH KANE has the face claim of ALFRED ENOCH and is played by MIA.
Que amor sem fim...
Em geral não sou um grande apreciador deste gênero musical, mas não fiquei imune à este vídeo da dupla sertaneja Eliana e Adelaide Chiozzo cantando em um filme de 1950 uma versão do clássico "Beijinho Doce"... Com um clima bem nostálgico e brasileiro (com certas influencias americanas) recomendo à todos!
