I just read an old entry of mine in a quasi recipe/diary that dates back to August 2001. At that time I wrote about how I felt a sense of joy and still feel to this day about food and the creative process of preparing a meal.
In my career along with being an alternative physician, I had the great fortune of doing improvisational theater professionally. My wife and I had a wonderful time with so many talented comedic performers. I mention this because it is in the spirit of improvisation that all of my time in the kitchen is centered. Improvisational cooking is essentially what we all do; we just haven’t put a name on it. Think of being hungry, foraging for food and realizing the limited choices before you. It is in this challenged moment that the creative juices flow and a new recipe is born.
I am of the mindset that given an understanding of the basics in cooking, knowing the chefs essentials we have limitless possibilities in making a delicious meal. First of all, find that place of awareness in yourself allowing aromas, visuals, tastes, to fill your senses and spirit. Every movement and choice is now grounded in this centered place of harmony and love.
Back then, I wrote down what I thought were some important tools to have in your kitchen. Always have a sharp knife,Seasoned wooden chopping board, quality fresh ingredients, the best pan and pot you can afford, an open bottle of delicious wine, an apron and surround yourself with love – music, family, or friends. Well, as I look back that’s still a good list. The main ingredient to every dish is staying relaxed, have fun and everything will taste better. Oh and you look so cool when you’re relaxed and in control.