Why I cook

I was reminded today why I cook, why I work in the food industry, and what is important about this career. I watched a documentary called How to cook your life, it featured Edward Espe Brown, a Buddhist Monk Master and Chef. He is the author of The Tassajara Bread Book, Tassajara Cooking, The Tassajara Recipe Book, and Tomato Blessings and Radish Teachings. (Tassajara is the Zen Center where he works and teaches). The way he talks about food, and cooking in a Zen Center reminds me of my connection with Food and my Spirituality.

I cook for people because I want them to be healthy and happy through the food I provide. Yes, I do it in a large scale setting, but I do it for love and passion, not money. Money would be nice, it would be helpful to pay my bills and be out of debt. Because of that particular motivation, I lost sight of the more important value, spirit.

I decided I deserved to be promoted and I deserved to make more money, because of my time in the company, and what I perceived I had done for them. They perceived differently. I was rejected and told their perception of my performance. I was hurt and angry. Now, they are shuffling me into a position I don't really want, and I have to find some good, some quality, and some understanding of why the Universe has put me there.

I've decided that the lesson is humility, and getting back to the basics of my understanding of why I provide food for people.

It is not an easy lesson; especially when co-workers ask why I am working the Salad Station on the buffet. I shrug, I say I don't know, but I know I need to do this job with gratefulness, and mindfulness, and not with resentment and anger, because even if I am just filling up a bowl of lettuce on a buffet line, if I do it with negative connotations, that will translate to the food I am handling.

Brown pointed out the three tenants of Tenzo cooking; The joyful mind, the kind mind, and the grateful mind. I must utilize this on a daily basis. And maintain an attitude of gratefulness that I even have a job. And while doing that continue to look for a work environment that supports and upholds a similar philosphy to mine.

Crepe o'matic

I found this at the Food Museum Site. I find it rather amusing.

Food Journal

It has been recommended that I keep a food journal, documenting that which I create. My partner thinks I need to think about what kind of beverage or drink would go with the food I'm serving. This is beyond wine, mind you.

She asked what I would serve with what I cooked last night. My brain froze: what did I cook last night? She said, "food journal."

If you don't mind, I'll indulge here. That means keeping some kind of accurate record of what I cook. Not sure it will take the form of recipes, (unless you ask real nice), but it will detail what I create.

Most of the time I am a one-off chef. I create dishes in the moment with what I have on hand. I have a couple of standby recipes in my head. Orange glazed tofu is one of them. Except I keep expanding the recipe. Last night's orange glazed tofu had things like star anise, ground cardomon, freshly grated nutmeg, and a smattering of a few other spices. My flavor profile has changed lately to include Indian spices. I am fortunate to be near two comparable grocery stores that cater to this taste. My partner loves Indian food, and is excited about the change in my use of spices.

So, dinner last night was orange glazed tofu, saffron infused basmati rice, and caramelized peppers and onions, with a bit of seaweed thrown in for fun. No bread until I learn how to make gluten-free bread. I know it's not that hard, but it also has to be dairy free.

Given the dietary restrictions in this household, I do a pretty decent job with the vegan menus. Tonight it is probably vegan burgers and salad. Not feeling so inspired after getting a shot in my foot today, but that is another story.

Finding new things

Sometimes watching television is useful (I watch too much of it anyway...).

Today I came across this concept of "pirate" dinner parties. I think it is something that can be successful here in Santa Fe. There are details I need to work out, but I want to try this, it is a great concept.

Click the link at the top and it will take you to their website, where you too can learn to be a foodie.

And I still haven't finished that darn book, but I have applied for the open Sous Chef position. Tomorrow yields two interviews, and then work. Wish me luck.

Current Reading

I'm currently attempting to digest "Omnivore's Dilemma" by Michael Pollen. It's rough going, learning how they turn raw product into the final thing. I've known for awhile about some of the twists and turns in food production, but the levels and lengths they go to are pretty frightening.
Still, at work I'm consuming meat as I tell myself "Stop it, Stop that!" The good thing is I am allergic to corn, so most of the products made out of corn are not available to me.

The raising, harvesting and production of Corn consumes a great quantity of petroleum. This is not good for the eco-systems or the Earth. So, in some small way by being allergic, I am helping.
It is a small consolation.

On a much more positive note, on Top Chef Masters, they were required to make an all Vegan Dinner for Zooey Deschanel. Some of them did well, and some of them did not. It was so much fun to watch these incredible Chefs try to cook without meat! I was very pleased to see Top Chefs finally bring in a vegan challenge. They should do it every season!

Too much work not enough play time

I've mainly been working, which is chaos, and sort of difficult to understand if you aren't in the thick of it. I need to start dedicating time to menus and recipes to build a business based in either personal chef or private chef. I've missed the window of opportunity here in Santa Fe, the opera season just started. I did not get out any advertising, even on craigslist.
I really don't want out of my chosen profession, but I feel I might be a tad happier working as a private chef, or a personal chef. One needs to have a selection of menus for clientele to choose from. When I'm working like this, I don't have time to think.
Over the course of the last week I've discovered several things I'd like to put on menus. I just need to get out the ol' yellow legal pad and start writing them out, and then create them in my photo editing program, and publish them on a website.
I've also been delving into webbuilding. CSS is not fun to learn but once learned it sticks with you. (templates are your friends). And as a working chef, it is hard to find time to dedicate to that as well.
Too many thoughts in my head. One of them being I might change the name of this blog, and take a different approach. Then I might write more here, instead of ignoring it, and thinking, ah, sometime...
Someday, more recipes and more fun facts, like using fresh lime juice for your guacomole keeps it bright and fresh for several days!

Erotic Food

Recently I reacquainted myself with Matt Freedman Photography. He's been working with Chef Tiberio Simone, originally from Italy, now based in Seattle, on a project that marries food and photography, two of my greatest loves.

Freedman has done extensive work on The Burning Man project, and photographs many subjects. Chef Simone is based in Seattle, and is a James Beard Award Winner. The combining of these two talents has resulted in the book titled La Figa: Visions of food and form, due out sometime this year. They will be showing and performing in the Seattle Erotic Art Festival, May 1st-3d. That's this coming weekend.

If you miss the performance, wait for the book to come out, it promises to satisfy any foodie or professional's interest in food as erotic art.