I recently was adding up the number of things I know about food, arriving eventually at the figure “zero”. I am, therefore, a stranger in a strange land when it comes to why cooks do the things they do.
For instance, garnishes mystify me. Why parsley is ever on a plate is beyond my ability to comprehend. I’m also not sure why the chef at the B&B that served us the breakfast pictured above ever ended his internal monologue with, “… and, three and a half a strawberries should do it. Perfect.”
I don’t get it.
I mean, If like I strawberries at all, I want a whole number of them. Using fractional strawberries is just baffling.
Now, SOME of you (and you know who you are) are thinking, “I’ve seen photos of you, Owen. One thing you obviously know about food is WHERE CONSUMABLE FORMS OF IT ARE LOCATED. So, that’s more than zero things.”
That would be fair. I do eat. However, more than one person has told me in real life that I seem to frequently prefer “bad” to “good” food, indicating some sort of negative knowledge on my part. For instance, I might prefer a prepackaged, preservative-laden apple turnover to a freshly baked one. Or the local brand factory-produced potato chips to store-cooked ones that are made onsite.
I am assured, therefore, that while I obviously miss very few meals (and seem to have a few extra ones thrown in there) that my knowledge of the difference in good and bad when it comes to cooking is so faulty as to count against me.
(Notice that I am not even talking about the health-conducive properties of food here, which I also know nothing about, but which the Beautiful One knows a great deal about, as she attempts to steer me around things like apple turnovers and potato chips.)
One of my best and oldest friends has spent his whole life in the food business, as a waiter, chef, manager, general manager, and even restaurant owner, starting all of that in his mid-teens. He loves feeding people, loves the artistry of it. I have enjoyed meals that he has prepared or overseen for 40 years, but I haven’t really learned anything about it.
But I’m glad that there are people, like him, who do know about it. Everything good in this world is kept alive by those who love it enough to learn everything about it they can. Whether it is cooking or music, carpentry or sign painting, the world is a better place for people who DO care.
And who understand that extra half of a strawberry.