One of the many things Gobbler and I agreed on yesterday over our lunch was the subject of getting stale with your cooking.
We talked about how we believe that you can taste it in their food when chefs have gone past their 'use by' date, inspiration and enthusiasm-wise.
It's not something you really put your finger on, but it comes through time and time again. I can't speak for Gobbler, but I can for me, and I know with certainty that the proverbial fire in my belly had pretty well been extinguished when I left my business.
I was so exhausted. Too exhausted to be able to get inspiration from anything. My aim at the start of the day was to get through the day, by whatever means I could. Serve the customers, placate the staff, order the necessary, do the books etc.
I didn't really (in hindsight) spare much of a thought to that original aim of turning out fabulous food constantly.
And I experience the results of chefs today in certain restaurants quite obviously feeling the same way. I empathise, but feel ripped off.
I have no solution to offer. I just know that you can tell the difference in the flavour of food cooked by someone who has made your food with love, devotion and care, as compared to someone who has just simply put it together, not even bothering to check it for quality, flavours or even taste.
Wednesday, 7 November 2007
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10 comments:
You are dead right Rita.
People CAN tell. It does show, the love that soem people show in their cooking is always a tangible thing. I know because I have 'lost it' from time to time myself.
That old saying that one cant quite put their finger on whatw as missing usualy points to this factor. Its a difficult thing to quantify though. Yes all the ingredients might be there as per the menu description, it may even look as its supposed to. The test is as always in the taste.
I think Laura Esquivel was onto something when she wrote 'Like water for chocolate'.
The Japanese make much of 'unami', the fifth taste, however I'd like to suggest that thei may even be a sixth.
Like the much discussed 'emotional intelligence', perhaps there is an 'intuitive-taste' that can make the eater 'interpret' the way that the dish was cooked?
Do I sound like Shirley McLaine yet?
You're certainly giving her a run for her money!
I get off-track and jaundiced, Rita, Gobbler. Then I go through a bland period of getting the missus to take more of the cooking burden.
Meanwhile, I immerse myself in food blogs, food TV, newspaper supplements and my favourite cookery books.
Then I trawl into Habitat/Harris Scarfe/Myer and check out pots, pans, knives and gizmos.
Then I get myself along to Spice World, Wing and Co, Salad Bowl, Lipscombe Larder etc and buy up.
I read your blogs (both) and Andy Hayler, Evening Standard food section: Guardian Weekend food and reviews; Times Online ditto; The Independent; Restaurant Spy; Noodliepie: ; Eating Asia; Restaurant Spy....etc.
That gets me passion back. If it all fails I get stuck into the pantry and chuck out all stale-looking stuff and renew.
So there...but it's not work, it's PLEASURE and it often gets you out of that mediocre RUT.
But we all have them and always will.
Well done Sir G. I can get through those patches too, doing similar things to you.
Reading back through all my favourite cookbooks; watching old cookery programs; browsing in Wings; shopping in Hill St - to quote Julie Andrews in Sound of Music - "these are a few of my favourite things".....
You're right. We all go through these times, the only difference being that when it's just confined to US, it's OK. It's when it's a restaurant scenario that I object to it happening. That's when I get to pay big bucks for someone elses lack of 'joie de vivre'.
Your absolutely right about getting stale.
Now look I am no Angel here, I can utterly confess to this syndrome. All chef's or for that matter any trades professional must be able to relate to this. Hell, in marriage they call it the 7 year itch. Well like marriage I was told to remind eachother what brought you together in the first place.
So to that end re-discover your passion, stay fresh by being inventive and taking risks.
My apprentices keep me on my toes, and remind me in their exuberance what it was once all about.
I could go on in detail, maybe another time.
PS. Rita thanks for your support, and yeah, it went well.
Cheers chuck x
I believe it's down to the 5-year itch in Britain, Cartouche, according to the tabloids.
As for remembering what brought us together in the first place...I believe the in-laws still have that shotgun loaded.
Only kidding dear, I did see you looking over my shoulder, honest....look it was a joke okay...you've heard of Peter Garrett haven't you? Dear...dear....
I am guilty currently of convience food. I DESPERATELY want to cook but my kitchen is depressing me, and the effort of gathering the ingrdients, prepping and then cooking after trying to make head and tail of these exam papers (NEVER EVER SAY you dont earn your money marking these) just makes me go ergh. I am currently living on nutella on toast, the extensive GF bakery range in my freezer and the ocassional lunch time expedition to Express (who currently are doing a really nice Tandoori chicken salad with minted yoghurt).
Here's what happens when chefs get bored...don't worry, it's G-rated!
http://www.animaltalk.us/for/Animals/what-chefs-do-when-they-are-bored/
Sorry, didn't paste right, had to put a page break in which you will need to remove.
http://www.animaltalk.us/for/Animals/what-chefs-
do-when-they-are-bored/
Aww thats really cute!
I wanna just puree all of those cutesey-pie veggies into a homogenous gloop fit for an octogenrian at an old folks home!
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