Everything has a design. This world is not by chance but by awesome design. God made it a part of us to want to design and create to further the parts of this world. There is nothing else quite like creating something.
I once watched a lecture series done by Harvard on the science of food and cooking. It is an amazing series by the way and worth watching if your a science guru. One of the guest speakers Chef Ferran Adria said something along the lines of...
"If I asked each of you to create a dish right now, it would be very hard to come up with a new concept and make it happen. However, if I asked each of you to take the concept of the omelet and come up with a variation on the dish, you could each easily do so."
His point was, to start from a blank canvas is challenging. Varying something already existing is maybe not simple but definitely more doable.
Well, for any of you who do not know who Ferran Adria is, he has come up with some of the most miraculous dishes that are now used in restaurants all over the world. One of my favorites is the process of "spherification." Creating a sphere out of a liquid... see video below:
Creativity is my thing. Once as I understand the technique behind my idea and know how to implement it... look out! Every part of life gives me ideas for dishes. Not just something in the pantry or something I have eaten before. Here is a list of things that consistently give me ideas to write in my flavor journal. Don't have one? Read about mine here.
Idea provoking objects:
a particular shape
color
aroma
geometry
texture
people
design (modern, rustic, classic, etc)
a certain place or location
memories
sound.
Let's stop right there. Sound. Being an improvisatory musician I am always wondering, how would the color of bright orange sound? How does spring air and freshness sound? How can I compose in a way that brings on tone that expresses those things. Now, what if my compositions were expressed through food? Wow. How would the sound of Mozart "taste?" What about the sound of a hollow forrest in winter?
Things to ponder for sure.
Monday, April 6, 2015
Thursday, April 2, 2015
cookBOOK Worm.
Naturally, I am not a book worm ...unless I find a really good book on a really good topic. Lately I have found some good books and I have enjoyed reading them (over and over and over).
Every page, the golden sentences jump out at me and tie together everything I have been attempting in the kitchen. Here are just a couple quotes from books that I have been reading this week. I believe they will be of use to you as they have been to me.
"Success is a poor teacher. Baking is a craft mastered only through years of trial and error. It is important to remember to let yourself try and fail - it's only flour, water and time."
-Artisan Baking Across America by Maggie Glezer
"Every important lesson in baking has come learning from my mistakes. If you know how it can go wrong then you're well on your way to mastery."
-Bake Like You Mean it by Gesine Bullock - Prado
When you sit down to read a cookbook, grab your flavor journal. Don't have one? Make one! Mine is a small padded black notebook with white stiching on it giving it a very cushy comfortable cover. I have no doubt that it will be filled up soon and be "volume one" in a long line of flavor journals.
Now that you have your flavor journal, take time to think about the flavors listed on the page before you. Envisioning what it would look like on a plate. What it would taste like in your mouth? If a thought comes to your mind about how you can alter, improve or experiment upon the recipe before you, write it down (always log what cookbook you were reading and what page for easy reference)! That is a cherished idea and you don't want to forget it. Every idea is worth something. It may not be a stunning dish, but it could lead to a unexpected flavor revolution.
Whenever possible, I make time to experiment and try out the ideas I have written down. Then I write down how it turned out, what I would do differently or not. Before you know it, you will have a great book full of ideas that are just your style, and that is what makes you unique. It is important to be able to replicate traditional dishes or a certain style... but in the end, people want to see your style. Be creative and be you.
What are your favorite cookbook or culinary topic books? Comment below and let me know! ...I might just read another one (or two...)
Every page, the golden sentences jump out at me and tie together everything I have been attempting in the kitchen. Here are just a couple quotes from books that I have been reading this week. I believe they will be of use to you as they have been to me.
"Success is a poor teacher. Baking is a craft mastered only through years of trial and error. It is important to remember to let yourself try and fail - it's only flour, water and time."
-Artisan Baking Across America by Maggie Glezer
"Every important lesson in baking has come learning from my mistakes. If you know how it can go wrong then you're well on your way to mastery."
-Bake Like You Mean it by Gesine Bullock - Prado
When you sit down to read a cookbook, grab your flavor journal. Don't have one? Make one! Mine is a small padded black notebook with white stiching on it giving it a very cushy comfortable cover. I have no doubt that it will be filled up soon and be "volume one" in a long line of flavor journals.
Now that you have your flavor journal, take time to think about the flavors listed on the page before you. Envisioning what it would look like on a plate. What it would taste like in your mouth? If a thought comes to your mind about how you can alter, improve or experiment upon the recipe before you, write it down (always log what cookbook you were reading and what page for easy reference)! That is a cherished idea and you don't want to forget it. Every idea is worth something. It may not be a stunning dish, but it could lead to a unexpected flavor revolution.
Whenever possible, I make time to experiment and try out the ideas I have written down. Then I write down how it turned out, what I would do differently or not. Before you know it, you will have a great book full of ideas that are just your style, and that is what makes you unique. It is important to be able to replicate traditional dishes or a certain style... but in the end, people want to see your style. Be creative and be you.
What are your favorite cookbook or culinary topic books? Comment below and let me know! ...I might just read another one (or two...)
Subscribe to:
Posts (Atom)