People Are Part of the Recipe

The measuring of ingredients by eye and creating smells, tastes, and caramelization or emulsification consistently no matter for 1 person, 20 or 70 people is the magic. Over my years in the kitchen I have noticed that having people in that kitchen with you can make it easier to perform this magic. Indeed, I have worked with some people who only had to stand next to me, or stand next to my cooking, for my dish to succeed, and they did not touch a thing. I have thought a lot about these observations and I am forming them into my philosophy. Sometimes food is yours and part of your upbringing. When you cook this food it helps to remember. Other times food is part of someone else's upbringing. When you cook this food it helps to remember this person. For example, Daphne and I have a friend who invites us to meet with her family. During this time I got a chance to stand next to her brother in-law while he barbecued chicken drumsticks. He shared with me a method using very low dry heat and continual turning with tongs. His chicken turns out sublime and I can repeat it best not only when I remember him, and Daphne's friend and her family, but also when our relationship is good. Having good relationships can make the cooking easy and seamless. There is a lot I can create on my own, even more so if I was gifted, but eventually this creativity will plateau. When it does, it is these relationships that get my cooking out of my head. I believe that I would never have began using this slow method because it is so far out of my comfort zone. What comes natural to me is hot and fast. Not only do I not come up with new recipes when I do not have these people, but I cannot perform these methods when I do not have these people in my life. In other words, I never cook a dish as good as when I am spending time with the person who gave it to me, and especially never as good when they are standing next to me. I am sure of it.