But now the moment is here and I’m really not so sure what to do with it. There’s a limit to how much of my personal life I want to put online, so I can’t get too far into my strange habits in the bedroom or my love for goat sacrifices (I’m joking, I promise I’m joking). But in truth I really don’t want to put too much out there for people to see and think about. I’m anonymous right now, and comfortable with that. We’ll just have to see how things go.

A little about work might be a good place to start. I’m a manager in a local food coop, responsible for all the prepared foods; salads, casseroles, all the sort of things you’d take home ready to serve. I have no formal training as a chef, but I’ve loved to cook ever since I was a kid and had loads of casual jobs around restaurants, cafes etc. I’d been a volunteer in the coop for a couple of years when I was approached about maybe working there full-time, and I’ve grown to love it. My hours are much more human than they ever were working in restaurants, and I have a lot of autonomy about the food I prepare.

Most of your trade is at lunchtime, and we prepare some truly outstanding sandwiches and wraps to order. Lots of the regular standbys, plus some slightly unusual ones that I’ve developed. I’m particular partial to a brie and fresh pear sandwich that we like to serve on ciabatta bread. It has a delicate vinaigrette dressing and young greens as a base, then brie and pears are thin sliced and layered on top. Great stuff.

OK, this talk of food is making me hungry. At home I tend not to make such ambitious things, so I’m heading to the kitchen to make some toast.