Structuring a free-spirited culinary artist
Throughout my life, overly predictable meals depressed me to the point that I’d rather starve than force myself to eat something boring. I would literally gather spare change and use the very last of my dollars to go to a restaurant and avoid having to consume redundant unexciting home cooking. I was a restoholic and I always will be, but the increase in the severity of my sensitivities over time pushed me to put an end to my eating-out dependence. However, deep inside, I still crave the novelty, the flavour balances created not by the forced palate of my pantry, and the relaxing blessing of not having to cook or clean. Sitting down on a comfortable seat at a clean table, smelling the wonderful ambient aromas, listening to pleasant music and enjoying a 100% stress-free, body and soul, nourishment experience. Pure bliss for a romantic foodie like me.
The constraint of a structured diet scared me for a long time. How would I keep the fun, the lightness and the spontaneity so essential to my artistic spirit? Necessity mixed with creativity allowed my survival; I had to out-smart the current culinary norms to find my own path. Freedom is one of my dearest values and from early on I broke the bounds of cooking conventions — a tradition I continue up to this day. Rebellious and defiant, I will defeat food monotony for as long as I breathe. Nothing will get in the way of my joyous digestive serotonin boosts. May we relish in the ecstasy of nirvanic delights! Yes, food is that important to me regardless of the difficult dietary choices I enforce every day. Those less versed in the culinary arts often mistake my health commitments as a gastronomic famine. Luckily, my taste buds are versatile and, as long as I maintain some excitement, happiness remains.
To keep the passion alive, one must master ingeniosity and finesse, along with sometimes elaborate sustainable systems to encourage constant creative efforts. The slow pace of the past few months of pandemic allowed for more kitchen experiments but now, I must coordinate increased efficiency around my cooking. I’m in the process of elaborating new sauces and pre-made spice combinations to speed up my preparations. I’ve refined my grocery shopping process to travel through the aisles faster. My selection of eco-friendly and convenient produce is at a satisfying stage.
All of this aside, promoting creativity remains a top priority, regardless of my available cooking time. My research is continuing and my curiosity is still stimulated by this challenge at the moment. The goal: 1 hour maximum in the kitchen per day. I need to spread my food prep over the course of the day, doing a little more than what’s needed in a single meal so I may reform some components of that into a later meal with more ease, saving time and energy.
A part of me still wants the schedule-free cooking bursts, but my desire to reach my study goals outweighs my anarchic tendencies. Coercing myself into a rigorous predictable menu will fail like it did many times before. The key is to perfect my grocery purchases to achieve maximum results with minimal effort. Items that please my wallet and my tummy while keeping preparation work within reasonable boundaries. Ready-to-eat products are always expensive and doing everything from scratch will be too lengthy for my upcoming schedule. Finding the equilibrium in my new gastronomic habits demands ongoing refinement — Kaizen, another favourite guiding principle of mine.