Kitchen Zen
I’m deep in thought (recently) at the witching hour of production.* Knee deep in the zone, I’m nailing it…checking off my list as I plate; Salad done.. vinaigrette ready, meat hot & resting, greens bright, dessert set… sauce broken! … aauugghh. Fix it or re-do it… As one Le Cordon Bleu instructor coined, “Hit it, don’t $h!t It”. Profanely à propos. In the blur of chaos to follow, I’m utterly amazed at how many pots and pans I can accumulate in mere seconds.
Many contemplative moments follow, while re-washing everything that was previously spotless. I am awash in steam, I can feel my blood pressure decrease, adrenaline wane, and any burns or cuts emerge from the soapy water. I mentally prepare for the next production list, party plan, amendments to a recipe, or note a flaw with a particular piece of cooking equipment.
In this Zen meditative state I choose to ruminate on sugar and chocolate works done during competitions. Specifically, when a team moves a structure from the kitchen counter to the judging table. The tête-à-tête between the chef and the assistant chef can be a marriage of sorts, and exceedingly intense. It’s total success or complete failure. Funny, for many it’s the reason to begin a career in professional cooking, & often, it’s the same reason to end one.
* For the non-gourmet, or armchair foodie- this is ‘Hitting the time-point”. When a meal is due “up”… Everything for a course needs to be ready, at the correct temperature, have the right amount of main vs. sauce, garnish in place, everything seasoned perfectly and plated beautifully. This is the moment of truth, when all chefs’ become totally focused. Yoda said it best, “Do or do not, there is no try”.
