by Dandelion Doolittle

Created on: April 10, 2010

There is nothing more satisfying than a savory bite of food; well, there are some things.  I eat food with gusto and fervor.  Today I am on a binge.  I absolutely loved my morning cereal. “Hmm, that tastes so good.” I thought to myself.  It is the lingering aftertaste that comes to mind.  It had peaches and bananas and crunchy flakes.  I know it is only a bowl of cereal, but I absorb flavors.  I also appreciate the textures of food.  By lunch, I ruined my so-called diet.  I had a low calorie meal and afterwards some Dreyer’s half-fat ice cream.  That, too, was extremely tasteful.  My taste buds relished the zest and I had to have a second helping.

I love food and willing to admit it.  It is baffling why I am fond of food to the extent that I am.  I don’t eat to just eat I eat to consume.  It is baffling considering the food I ate growing up.  It was the responsibility of my siblings and me to cook supper.  “Can’t you kids cook anything besides fried meat and boiled potatoes?” my mother used to complain.

When I was in my early twenties, I got a job at a restaurant that hired a wait staff specifically without experience.  We were trained in French service and food.  “Today we are going to sample Scampi prepared by our chef, and with the Scampi, we are tasting a Columbia-Crest Chardonnay.  We are having crème brulee for dessert.  With dessert we will have a Sauterne.” said the manager.  We had a different meal skillfully cooked from the menu each day, along with matched wines.  It was an eye opening experience and I learned more than a lot.  In addition, we were taught preparation techniques.  I became quite a novice gourmand.

I parlayed that experience into a career in cooking.  I went to cooking school.  I got a job as a prep-cook at a popular high-end Mexican restaurant with nouveau cuisine.  The food was delectable.  I also got employment with the largest caterer in the city.  We would cater parties for thousands of people.  That too opened my eyes to another aspect of cooking.  “We are catering the employee party for Universal Studios.  It will be for ten thousand people.  You will be the chef in Western Town.” said the chef.   I worked there for twelve years.  We created cuisine of all ethnic backgrounds and tasted every single item.  That included meats, entrees, desserts, breads, everything imaginable.

Food shouldn’t be just for energy and nutrition.  It is should be enjoyed for complete satisfaction.  There is the joy of cooking, why not the joy of eating.  Some people are health conscious and eat bare foods with no flavor.  They are missing out on a great adventure.  That type of eating doesn’t appeal to me.  All foods can be eaten in moderation.  When I quit loving food as I do, perhaps I will stick to a diet.  But I will continue enjoying foods that make me take notice.

I have an acquired taste, and I know when an item is stupendous or just plain.  If it isn’t especially palatable, then I don’t want it.  I am extremely critical of foods.  I enjoy having friends for dinner.  I want to ensure they enjoy the tastes of the toothsome edibles I prepare, as much as the energy I put into preparing them.  I want my guests to enjoy the eating process with verve and panache.  And I’m selfish; I also want the accolades.

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