On the IPOD "Be Still" by: Kelly Clarkson
I would be lying if I told you I feel completely normal right now at 3:16 in the morning. I'm having crazy dreams and I have woken Mike up three times and let's just say he's over it :).
Why is it that when I wake up in the middle of the night, I'm starving...like I haven't eaten in weeks. The sad thing is the myriad of things I'm in the mood for: I would totally eat a ramen cup of soup (most likely the saltiest and most processed food product on the market), I would also tear up some bagel chips and extra spicy hummus or even a can of green beans. I know the last one is just plain weird yet if you were to be spying on me at the moment you would see me opening a can of organic green beans, it's not that I wouldn't rather have nice fresh haricot verts (french green beans), but I don't have any and to tell you the truth there is something comforting about the odd metallic taste of cold canned green beans in the wee hours of the morning...
When I was gone last week I did alot of thinking... I have been teetering with the revelation that I'm a little burnt out cooking wise and I knew that I just needed a jump start. I needed time to visit local markets and to cook from my heart instead of counting every calorie. I needed to throw things in a blender and see what came out.
Being a chef is sort of like having an attitude problem. It is half real cooking knowledge and half cockiness. It is a delicate balance, because if you think too much or question yourself you could end up losing your edge. To be honest the issue with my client a couple of weeks ago threw me for a loop...it made me question what I'm doing as a chef. It wasn't that I didn't know the answers, I think I just had to find them out again... I know that my first love is dinner parties where I'm given some amount of creative control and I know that I like personal cheffing because it allows me to create bonds with the families I'm feeding. But beyond that how does artistry intertwine with crazy diets. How do I change the school of thought that has made americans want the most amount of processed food for the least amount of calories instead of a smaller portion of the best tasting real food? I don't know the answer yet, but I know that if I want to stick with this career I need to find out. I know that I'm more excited about work tonight than I have been in weeks and that's a good thing!
I don't know... I'm sure it has to do with my personal dieting...I need to find a way to allow myself to love food. I will never be someone who looks at food as a source of energy nor do I want that. My relationship with food has always been a love affair, it just used to be a manipulative abusive one and now I just want it to be a healthy one.
xoxo chef a