If you heard a big "Hallalujah!" screamed from the rooftops yesterday afternoon, well, that was me. I hope I didn't disturb. But there are times when I kinda can't help being ecstatic and I am generally a sharer, as you might already know.

You see, a few days ago, Cary Taylor, a chef client of mine, started a blog. Astounding, in and of itself, because most chefs spend so much time kvetching about how they don't have time to write a blog that, well, they don't have time to write a blog. Cary, who is so understaffed he nearly doesn't even have a dishwasher at the restaurant where he chefs, isn't a whiner. And frankly, he is the type that assumes he can be in control of his destiny if he works hard.

And so he started a blog. 

The first day, a few people moseyed over and kicked the tires of his new blog.

After the second post, a few writers sent me private messages about how impressed they were with his writing.

And after the third post, Andrew Dornenburg and Karen Page, the intrepid authors of fifty gabillion books about chefs and chefdom, shined their light onto Cary Taylor's blog and shared it with their friends.

Bam, that's how it is done.

Here's a few other client blogs.

Sarah Stegner on Chicago Now — because when Sarah started with RIA something like a year or so ago, she checked her email once a week and now, not only is she blogging, she brokered a deal where the Tribune Company can worry about the traffic and design and everything else so she can just post and walk away. Snap.

Randy Zweiban on his restaurant's website, Province — because he is incorporating his blog into his restaurant's website, making it all part of the Brand. He posts regularly and mixes personal and business into each post so that we aren't hit over the head with PROMOTION but yet we do learn about promotions, activities and events at the restaurant. It's a nice balance.

Mikey Sheerin and David Posey over at Blackbird — You probably didn't realize that the love child of Paul Kahan and Wylie Dufresne is turning two culinary paths into a highway we can all get on by merging molecular gastronomy and farm-y simplicity in a way that tempers the excesses of each.

Here's a few other chef blogs I read:

Mark Mendez's Posterous — I'd like to see a bit more writing in there, only because I know he's got gold to share with us, but the guy gets the A-plus in my book because that dude serves food to crazy huge armies of people and still has time to find some way to blog and Tweet.

Phillip Foss's Pickled Tongue — Because he embodies DIY PR and has made things happen for himself in the process.

John des Rosier's The Inovasi Thought — Because he is white-knuckling his blog project, writing whatever the hell thoughts come into his mind with nearly Asperger's-like honesty, and it is making me wanna get off my butt and drive the hell up there and eat his food. I imagine it is having this kind of effect on others and, duh, that is the point.

Dan Tucker's SUSHIsamba Rio's Posterous — Because he wrote this lovely post about thanking his dishwashers that said a lot about who he is as a person, and that person is someone you'd want to introduce to your mom and dad he is so nice.

Rick Gresh's Time-Released Brilliance — Because who knew that he liked to make beer, garden like a mad fiend, build furniture and in general act like a Renaissance Man with Mutton Chops. Every chef wants to be seen as the Renaissance Man these days, but we'll really only believe it when we see it embraced with this kind of gusto.

Curtis Duffy's Avenues — If you like food porn, Curtis Duffy does good porn. I've never eaten at Avenues but I know what his food is about. For sure.