Principles and Prescriptions

Commandments for Good Cooking

If this doesn’t inspire you to run into your kitchen and start cooking, what are you even doing here? Just kidding, kind of.
If this doesn’t inspire you to run into your kitchen and start cooking, what are you even doing here? Just kidding, kind of.

After the last post it appears as though you deemed it a worthwhile endeavor to take some time to read what I have to say about cooking at home, I thought it prudent that we lay out some principles of cooking that we’re going to agree to live by. This is an agreement you’ll enter into not only with me but yourself. This endeavor will impact the two most valuable resources we possess. Time, and our bodies. The care with which I cook goes hand and hand with the care, and respect I hold not only for my body, and soul, but for that of the people I cook for, namely my wife. Good cooking can be as simple as preparing a meal for your children and your spouse, however, to me, it’s an expression of everything that makes us human. It sustains us, it conveys our deepest and most intimate feelings. Still not a believer? Try cooking dinner for your wife or teenager after an argument.

So here we go, our principles for learning how to be better cooks, and in some way better people. It’s my promise that I’ll live them with you.

Let’s go ahead and get this out of the way now. You’re going to screw up, probably more than twice. Guess what, that’s okay. Take a moment as you’re reading this and close your eyes. We’re gonna catch a vibe together and meditate for a moment. Take three deep breaths. In through your nose out through your mouth. Think about the first time you got on a bike without training wheels. What happened? Maybe your mom or dad was there pushing you along. Maybe you feet slipped from the pedals, and you caught yourself before eating it in the driveway. Maybe your feet didn’t catch you and you skinned your knee. MAYBE, your rolled out into the street and were hit by an on coming car, and by some miracle of quantum mechanics, are now reading this from a parallel universe. Or what’s most likely, after a few turns of the pedals, the world didn’t end and you were riding your bike, trying to remember to steer away from the bushes at the end of your driveway. The good thing about cooking is regardless of how you start, the fact THAT YOU START, is the most important thing. It doesn’t matter if your first four meals suck, eventually, if you keep cooking, the next four won’t. My friend, and fellow chef, Alex Patout likes to say “the first thousand don’t count.” Don’t make excuses, don’t be too “busy.” Busy is a choice made by lazy people. (Yeah I said it.) This will be scary, with a chaser of adrenaline, especially when you don’t have a recipe to hide behind, BUT, when people are grateful and enjoy the meal you prepared, YOU WON’T HAVE A RECIPE TO HIDE BEHIND.

In his book, “The Practice” Seth Godin says, “Seeing the tools and ingredients, ready to go, prepared with care, opens the door for intentional action.” Intentional action is the lynchpin (that’s a Seth Godin joke), that will cure you of the fear you’re conquering ala numero uno. I can’t say this enough, so I won’t stop; we cook for many reasons. Sustaining our bodies, minds and souls as well as the minds, bodies, and souls of those around us. Bearing that in mind, don’t you think you should be prepared and act intentionally? Shop with intention, buy quality ingredients, as Simon Sinek would say, know your why. I’m tempted to ask you to meditate again, since I know you LOVED the imagery the first time, but I’ll let it be for now. Besides I need something for the later blog posts.

Mise en place, translated from the Gospel of Anthony Bourdain, means simply to put things in their place. Organize your workspace, enjoy your workspace. If you’re creative or you know HUMAN, you should know exactly what I’m talking about. Don’t be afraid to put on some music, open a bottle of wine, or if you’re sober like me, feel free to indulge in a virgin White Claw with some fresh fruit juice. Mise en place, also applies to the non-physical elements of cooking. Organize your thoughts, clear the junk out of your head that applies to anything other than what you’re doing. It’s been scientifically proven that we can’t multi-task effectively, and trust me, cooking this way will go a long way towards ensuring that you don’t burn your house down, smoke out your apartment or try to blame me for those circumstances in any way.

I have a friend who refers to my cooking as art. Pretty cool huh? I’m not talking about the actual food I make, which is, believe me, awesome, most of the time, I think. He’s referring to the way with which I go about the process. You see to me, going all the way back to the beginning of my career, cooking was always fun. Even on the worst days, fighting a savage hangover on my umpteenth double shift in a row, the act of cooking was always fun. When it stopped being fun I untied my apron strings and walked away. Truth be told I didn’t cook anything of value or worth consuming, for a long time after that day. Ask my wife, she suffered through that psychological drought more than I did. I didn’t start cooking in earnest, with any kind of regularity, again until a global pandemic brought my ass to the unemployment line and I found myself with a glut of time and nothing to do, well nothing that my sober self needed to be doing anyways. Point being we’re chasing a high, that, at it’s best can change your life. It needs to be fun, or it’s just another empty dopamine dream. That’s the title of my never to be produce alt-country album “Dopamine Dreams.”

We’re going to throw an wrench into the works. You can follow what I do to the letter, and for the most part you will enjoy palatable, fulfilling meals. That being said, my way isn’t the only way. Not by a long shot. You do however, need rules, and guidelines, so you can break them. I have a tattoo on my left hand that read’s “Rauxa.” The Catalan value for reckless. On my right forearm, I have the counterpart “Seny,” the Catalan value for grounded. Michelin three star rated chef Farran Adria, born in Catalonia, Spain, displayed the these values at what was at one time considered the best restaurant in the world, El Bulli. In the celebrated history of their restaurant they redefined what cooking means, never repeating a single dish in the entirety of their history. The work at El Bulli registered a max reading on the richter scale of the culinary arena, the aftershocks of which can still be felt today. The techniques they developed, or the rules they broke would not have been possible without a solid foundation to lean upon. Their world was about balance, and so to can yours be. It may sound like a broken record but this speaks to #1, don’t be scared.

(Side note: You want to be cool at your next appropriately distanced social event? Refer to your cooking as three star, your friends may think you’re being humble but your fellow culinary cohort will know you’re referring to the highest honor the culinary world can bestow upon a chef, THREE Michelin stars. If you’re afraid of sounding arrogant referring to your buffalo chicken dip or whatever you happen to make, in this manner, good, you’re embracing the mindset. Just don’t over do it.)

I can promise you these people aren’t scared about screwing it up, or what the recipe says to do next, they told me so.
I can promise you these people aren’t scared about screwing it up, or what the recipe says to do next, they told me so.

(You thought it was going to be “4” didn’t you? Remember, we have rules so we can break them. Fear not I’ll be here to constantly remind you, and prod you along the way.)

Keep cooking. Even if you burn your house down, which will not be my fault. Grab a few steaks and cook them caveman style on the embers. Don’t give in to the temptations of fast food, or worse commercial grade pre-made meals. One of my favorite sounds in the world is the tone of Mike Ness, of Social Distortion’s guitar. He has a vaguely country, punk snarl that when it hits the right knows, socks me in the feels and brings a tear to my eye. There is no difference between that guitar note, and the food you’re capable of producing, with PRACTICE. Had Mike Ness given up at the first missed note all those years ago when he was learning to play the guitar, it would have robbed future me of one of the most intimate and joy inducing feelings I know. Don’t give up, keep cooking.

Retired chef, recovering alcoholic. The idea of a cookbook/memoir feels like a pipe dream. That being said I’m here test driving those thoughts anyways.

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store