on cooking and art
Written on Tuesday, 19 of June, 2007 at 8:02 am
I am a frustrated cook.
On second thought, I take it back. I am a decent cook (bordering on excellent I might add), when I am in the mood.
Truthfully, I prefer to be the guinea pig than to be the cook. All the meticulous, sometimes tedious preparation for one special meal that will be consumed in less than 15 minutes (depending on how palatable it is) generally takes too much time for me to handle. But then again, the satisfied huge smiles, the appreciation, and sporadic flowing compliments of my tasters more than compensate my exhaustive time in the almost intolerably warm kitchen.
In fact, their delighted expressions inspired me to start saving up for a good culinary school. Speaking of which, I encountered this unusual yummy sounding culinary school online – the Le Cordon Bleu Culinary Arts. I find it amazing that cooking schools actually “combines classical methodology with a contemporary philosophy” aside from the usual culinary proficiencies such as the recipe and menu creation, preparation, and sanitation (read: http://www.atlantaculinary.com/programs/culinaryarts.asp).
Nevertheless, cooking IS an art and has long been practiced. Consequently, philosophizing about it is comme il faut.
Category: wine and dine, RnR
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