"What Type of Cooking Do You Do?
My Complicated, yet Simplistic Cooking Philosophy
When people find out that I am a chef, I am most often asked, “What type of cooking do you do?”, “What type of diet do you follow?”, or “What’s your favorite food (or meal)?” You’d think these would be easy questions to answer, yet it’s not as easy as it would seem.
I don’t focus on cooking one type of cuisine, but rather enjoy exploring many foods and the cultures associated with them.
I believe there is no “one” way of eating that applies to all, yet I tend toward what is characterized as “Mediterranean” with the types of ingredients I use.
Sometimes the recipes I choose can be a bit fussy (and I enjoy delving into the detail), yet more of the time simplicity reigns.
I cook and bake, although I do more cooking than baking.
Chips and popcorn are my weakness, as well as other crunchy, salty, snacky foods. Small bites and appetizers work really well for me.
I also love vegetables. I prepare and eat lots of them, and still regularly get cravings for them. (just ask my husband…)
Perhaps the best way to describe my cooking is from a less-specific angle. Whether I am cooking something extremely simple or a more complex dish, I keep a keen eye out for that crush of happiness and satisfaction that one gets when tasting something well-prepared. My goal is to have others truly enjoy the food, recipes, products, and dining experience I create - my food is something to look forward to, rather than something one needs to eat because it’s “healthy”, or “good for them”.
FOR ME, INGREDIENTS ARE THE KEY
Like most things in life, my cooking approach has changed and developed over the years. Through time in both home and commercial kitchens, research, continuing education, and life experiences, I’ve formed a way of working with food that serves me, and those I cook for, very well.
Over the years, I’ve witnessed firsthand the immense power and connectedness of food to our health and well-being. As a result, I subscribe to a general “less processed” approach in my cooking, and recipe and product development work. It’s my version of “farm to table”, in which I seek out nutrient-rich ingredients - vegetables, fruit, proteins, whole grains, legumes, fats, herbs, spices, and even some low-processed specialty foods - to create wonderfully enjoyable meals and food products that also just so happen to help us feel and function at our best. I regularly take family favorites and other recipes and put my stamp on them, upping the nutrient value while honoring the flavor profile. For me, it’s a fun and satisfying endeavor, as well as a creative outlet.
Creamy Vegan Coconut Milk Flan with Fresh Berries (Love + Craft Kitchen)
A BALANCED CULINARY LIFESTYLE
This doesn’t mean I don’t enjoy foods that are considered less kind to our health. Remember the chip confession? Chips and dip are even better. And, although my taste tends toward savory and salty rather than sweet, I so enjoy a good crème brulee or flan, chocolate mousse, angel food cake with berries, carrot cake, tiramisu, or key lime pie! I don’t crave or eat these treats every day (or even every week), yet on occasion, I truly enjoy making and serving them.
I guess you could say that I have adopted a balanced culinary lifestyle. Looking back, I can see it has been an intentional progression. The bottom line is that food should be enjoyable, meals should make us feel delighted and satisfied, not wanting or deprived. “Healthy” does not need to be a bad word, nor signify a flavorless meal. It’s not an either/or situation.
My mission is to share what I’ve learned and in doing so, help interested home cooks feel confident in choosing better quality ingredients and preparing delightful meals.
What type of cooking do I do? The delicious, flavorful, satisfying kind.
I look forward to continuing my journey. Thanks for joining me!
Do you know others who would like to be a part of this cooking community? Share the newsletter.
You can also share this post… (thank you!)