Food!
Was a great article on PBS Friday night on Charlie Rose show.
The guest is a former magazine editor who decided to study cooking for an article.
He befriended and wrote about an Executive Chef in New York who gave him an opportunity to cook at one of his restaurants.
It brought to mind the young chef who is a client of mine.
Energetic! Bouncing off the walls! Happy! (well laid and paid) and running a mile a minute!
The author shared that cooking in a professional kitchen is experiencial.
Amatuers and home chefs read and use recipies.
Pros use the 5 senses.
The author worked at the pasta station to start but was later promoted to the grill.
His 'teacher' shared that it was better at the grill, as working pasta, he merely reheated what someone else had already created.
By working at the grill, he would "Make food".
He also talked of "kitchen awareness".
That food changes sounds and smells as it progresses.
Great cooks know by the sound when something is ready.
He realized that he had become a "learner" and cooking offered unlimited challenges.
(I better understand my client now.)
The magazine article has now become a book.
The athor wanted to learn more about making pasta, so he traveled to Italy to learn from the masters.
Women who have been making pasta the same way their mothers and mother's mothers back 500 years.
Italians know that great food, hand made food, takes the best ingredients.
Great ingredients come from people you know.
People who grow the produce and the animals.
You know the people by name.
I learned that great pasta is all about the eggs.
I learned that our American food is tasteless because we have choosen the road of mass production. Mass distribution.
This way of thinking also robs us of connectedness and self promotion.
Fast food may "create jobs" but the money they collect doesn't stay local but ships out to HQ.
Omaha, Zelda tells me, has a great farmer's market.
And limited fast food.
Must explain why they have such great food...
Author Bill Buford “Heat: An Amateur's Adventures as a Kitchen Slave”
The guest is a former magazine editor who decided to study cooking for an article.
He befriended and wrote about an Executive Chef in New York who gave him an opportunity to cook at one of his restaurants.
It brought to mind the young chef who is a client of mine.
Energetic! Bouncing off the walls! Happy! (well laid and paid) and running a mile a minute!
The author shared that cooking in a professional kitchen is experiencial.
Amatuers and home chefs read and use recipies.
Pros use the 5 senses.
The author worked at the pasta station to start but was later promoted to the grill.
His 'teacher' shared that it was better at the grill, as working pasta, he merely reheated what someone else had already created.
By working at the grill, he would "Make food".
He also talked of "kitchen awareness".
That food changes sounds and smells as it progresses.
Great cooks know by the sound when something is ready.
He realized that he had become a "learner" and cooking offered unlimited challenges.
(I better understand my client now.)
The magazine article has now become a book.
The athor wanted to learn more about making pasta, so he traveled to Italy to learn from the masters.
Women who have been making pasta the same way their mothers and mother's mothers back 500 years.
Italians know that great food, hand made food, takes the best ingredients.
Great ingredients come from people you know.
People who grow the produce and the animals.
You know the people by name.
I learned that great pasta is all about the eggs.
I learned that our American food is tasteless because we have choosen the road of mass production. Mass distribution.
This way of thinking also robs us of connectedness and self promotion.
Fast food may "create jobs" but the money they collect doesn't stay local but ships out to HQ.
Omaha, Zelda tells me, has a great farmer's market.
And limited fast food.
Must explain why they have such great food...
Author Bill Buford “Heat: An Amateur's Adventures as a Kitchen Slave”
posted by karlthebunny at 7:19 PM
1 Comments:
My parents went to Italy last year and they did have hand made pasta. My parents are italian and my mother will occasionally make hand made pasta. I think food is connected with sensuality. It seems like we don't have much good food because we are collectively repressed.
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