posted on Jan, 7 2014 @ 06:52 AM
The way someone cooks/prepares food, organizes their kitchen, selects ingredients, uses seasoning, creates a dish, and what they eat tells a lot about
a person. In fact I have never truly felt that I have known someone until they have cooked for me in their kitchen, and I have cooked for them in
Cooking food for others not only cures hunger, but allows an opportunity for people to learn a lot about you and them. How can you truly know someone
if you haven't eaten their food before. The methods someone uses in their kitchen to create a dish can tell you a lot about them. Do they simply slop
together a dish, microwave a frozen dinner, or does someone take the time to prepare something truly special.
The way a dish is created has a philosophy to it. A person puts part of themselves into the food, whether artsy, simple, or just eggs over easy with a
hint of salt. It tells you the tastes and experiences a person has in so many different ways.
The way someone keeps their kitchen is often a sign of how they keep their house in order. A messy kitchen is a easy way to contaminate food and
become distracted resulting in overcooking, under cooking, lack of seasoning, and countless other things.
What a person eats is also a way of seeing how someone lives. Do they enjoy vegan foods, Italian foods, Chinese foods, thoroughly cooked, or on the
rare side, etc, etc.
My question to you is what is the philosophy behind the food you eat, and how does that same philosophy impact the way you cook, season, create, and
serve food to others (Family and friends). What experiences changed the way you cook and prep food, are those experiences kitchen/eating experiences
or personal ones. Do these experiences define you? What is your philosophy behind cooking, and what defined it. What does that say about you; have you
taken the time to cook yourself something delicious today? This week?
There is an old saying. You are what you eat. I have one of my own.
The way you cook is who you are.
A little story about me.
I have worked in the restaurant business since I was twelve and a half years of age (As of now I am twenty three and an assistant sous chef) and have
always found that philosophy and good food go together hand in hand. As a young boy I started out helping wash dishes for my uncle at his
Italian/German themed restaurant on the weekends, and at the age of fourteen I began to busing tables. When I was sixteen I got into a dispute with my
uncle and worked at Burger King for a little over three months and begged my uncle for my job back.
He put in his Kitchen as an assistant to the fry cook. During that time I bused tables and worked in the kitchen on weekends, and eventually ended up
on my eighteenth birthday working for him full time as a line cook operating the grill, fryer, stock, saute, and baking stations. I went to bar
tending school, and culinary school (Which I dropped out of after three semesters because I did not want to cook for the school and not get paid). I
worked as both a line cook and bartender for him from age nineteen to twenty one, and moved away to work for a small restaurant that specializes in
artisan bistro and caters to local farmers for ingredients. I work all stations in the kitchen, and wouldn't leave. Ever.