Happy 2016, everyone!
I have been baking away since the holidays and working on getting a little more creative with my cookie recipes. I’m finally getting to a place where I feel much more confident in my abilities as a baker, and that means there’s more room for adventure in what and how I bake.
I’ve also been thinking a bit about cooking in general. I don’t cook savory dishes as often as I used to, and I’m finding that I miss it a great deal more than I realized. I think I’m missing it because I miss being a more nurturing person. Food is a really authentic, heart-centered way to share your love and compassion with others. I certainly do that with my baking, but I just miss cooking. People always have to eat whole foods; they don’t necessarily always have to eat a cookie. (Though, I’m happy to argue the latter point ’til the cows come home.)
Thanks to a recommendation from a friend, I started watching episodes of “The Mind of a Chef” on Netflix. It’s a FANTASTIC show on PBS that follows the philosophies and work of some of the most inspiring and talented chefs in the country. And I am HOOKED. You are transported to a world where you can watch people cook, listen to their stories, delve into the whole world of farming, history, food science, and innovation. It’s utterly fascinating to me. It teaches you, once again AND if you’re listening, how interconnected we are in this world. Food, literally, is life. And for those of us who are passionate about it, food speaks stories, fuels bodies and minds, and serves as a medium for expression and revolution.
The third season (Episode 5 to be exact), takes you to Kentucky, where Chef Edward Lee lives and cooks. I was most struck by a conversation he had with another local chef, Chef Ouita Michel as they cooked together a dish with local ingredients. They discussed the idea that newer chefs that only have restaurant experience versus learning the tricks of the trade from home cooks and incorporating that into their culinary narrative are at a disadvantage. Chef Michel eloquently stated that, “Restaurants don’t define the food community in the United States.”
Now, I had been binge-watching this series all day while I baked for a client and those words made me stop what I was doing, sit down, and listen to the conversation with intent. Being the person I am, I struggle with the fact that I am not a professionally-trained maker of food and desserts. And while I honestly have no interest in being a world-renowned pastry chef, I feel like other people NEED me to be one in order for my work to have real merit. But, her words gave me freedom and reminded me that food is home and it doesn’t really matter where good food gets made.
One of the major threads I see woven into each one of these chef’s stories is how the food they grew up eating influences the food they cook today. I suppose it’s hard to separate the two. The food of your family is where you learned what you liked and what you didn’t like. If you were fortunate enough to come from a family where at least one of your parents, probably your mama, was cooking real food, you probably have a strong memory connection to the foods of your childhood. Use that. Don’t ever let those memories go. Use them to learn more about the food you grew up eating. Use it to comfort you in the moments when you need a hug from someone you love, but don’t, in that moment, have access to them for whatever reason. Food almost always tastes better when someone you love is cooking it for you, but there is immense comfort in being able to cook it for yourself, too.
I didn’t appreciate this enough when I was a kid, but I am SO unbelievably grateful that my mother (and father) inadvertently taught me the value of shopping for and making a meal. I get it now and it has fueled every aspect of this blog and my cooking/baking journeys.
So, I think I’m going to get back to trying out new savory recipes and documenting those experiences here. I have a few ideas in mind, but nothing concrete yet. I’ve just been studying and reading the topic of food for so long now that I want to get out of the theoretical and into the kitchen.