revival of the home cook

by Manny on January 14, 2010

There is a heightened level of appreciation when you’ve made something yourself. I don’t mean out of the box- add moisture. Stir. Bake. Consume.

I am referring to finding the raw materials and evolving them into something that is a reminder of an earlier time. A simpler time.

 I remember growing up, in a household of chefs, where nothing from the store was ever good enough. You wanted herbs- you grew them. You wanted bread – you baked. Even something as simple as ketchup, my parents would wait till the peak of tomato season and bottle themselves enough to last through the next summer.

 This mindset was our law. That is until we moved to America.

 Here our food came from cans, and boxes. Not that the easy to assemble stuff was compatible to the homemade, but simply because the availability and quality of ingredients was so poor that one was left with no choice but to settle.

This is a happier day. Times have changed as America has discovered food all over again, and with it came appreciation not only for the ingredient but also for the process of its transformation.

 Think of it this way (follow me here), you are browsing through the produce section as you run down your grocery list to make, let say, gumbo (keeping it local). Onion- check. Bell pepper- check. Then suddenly out the corner of your eye, there it is – a jar of perfectly diced onion and bell pepper ready to cook.

Now tell me which one will give you the better finish product? Will the gumbo taste the same, sure it will. But because it has already been done for you, you now care that much less about the ingredient. Compare that to actually doing the dicing yourself- much different outcome. You now care. You have made it what it is, the fruit of your labor.

 This is strange coming from a restaurant chef, but I long for the revival of the home cook. That is my foodie driven American dream. Not for myself but for you as well. The thought that one day you will say to yourself, “I can make that.” And all the sudden the next generation will say “this is my family’s recipe.”

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1 Jeff Young January 14, 2010 at 11:00 am

Right on, Manny! I am with you here.

I love being in the kitchen. I love doing the work myself. Give me those onions and bell peppers (and garlic!)! Let me whip it together. Let me pour myself into it. Let me practice the art of cooking. Let me create a masterpiece!

YES!

I had the pleasure of interviewing Marcelle Bienvenu last summer. She shared with me a delightful insight, one that confirmed something that I already knew deep down inside myself. She told me that cooking is supposed to be fun. And when you are having fun you are less afraid of making mistakes. And home cooks like myself WILL make mistakes. She told me that a recipe is not so much a “law” that must be followed as it is a list of “guidelines.”

And here’s the secret: cook it the way you like it. Change things up if you want to. Experiment. And have fun!

Thanks for a great blog post, Manny! Keep up the good work!

2 Anne Falgout January 14, 2010 at 2:59 pm

Love, love, love. Awesome as always Manny. Oh, and btw, made turkey, squash, and spinach lasagna this week, and Beau’s making homemade salsa tonight! Aren’t you proud?

3 Brian Bille January 14, 2010 at 3:20 pm

I think this is a great lesson and culinary exercise for all. Do I think it’ll lead to us eating out less? No way.

Manny, you’ve nailed it once again in this post about the “revival of the home cook,” it’s the true spirit of not just this blog but you as a chef. I’m looking forward to your renewed outlook and plans for this blog as well as your foodie adventures.

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