Why do I cook?
Michael Ruhlman has been addressing an important question on his blog (Ruhlman.com): Why do we cook?
I’m cooking a lot now because I’m in culinary school, but what led me to finally make a real career choice and seek training in culinary arts was that after I stopped working, and left to my own devices, I failed to make any other choice, but found myself cooking on a daily basis.
What drove me to cook then, and the basis for choosing a life that will without question revolve around food, is a question with so many answers that I can hardly decide which one to describe first.
I started cooking after I left my job because I didn’t have any reason left not to. I didn’t cook as much while I was working because I felt always rushed for time, and to satisfy the time vs. hunger balance I wound up making a lot of quick and easy meals – from scratch as I was able. Being a full time stay at home mom afforded me the time to plan and explore, which resulted in more elaborate food adventures and a constant expansion of my skills and knowledge.
I was motivated to cook once the time was available because I viewed it as my new job description – feeding my family well was part of what I understood to be my contribution to family life in lieu of money. I wanted to eat well, and I wanted a kid who doesn’t throw a fit when you feed her something other than chicken tenders and PB&J. While these are simple goals, they require a lot of food-focused effort.
My friend Elizabeth Willse recently posted a review of Alone in the Kitchen with an Eggplant. This book of reflections from writers and foodies about what they eat when they’re alone is now on my plan-to-read list. Her review got me thinking about the things I like to cook, and the completely separate category of what I like to eat when I have only myself to think of and/or don’t feel like cooking. I eat more bread and Camembert or triple creme cheeses than any one person probably ought to, but then even the cheeses I choose often have identities defined by where they come from or what they are made of.
If it were just about the food, I wouldn’t have pursued a structured culinary education, and I wouldn’t be writing this post today. By now my constant search for patterns and meaning is no secret to anyone who would be reading this entry. A fellow student once asked me, “Can’t you just be cooking food?” I can’t. I cook and I eat not for the love of food alone, but because I became aware of the experience of food, beyond the flavor to the story that starts in the ground and ends on my plate, through eating; I’m here learning what I learn, doing what I do and planning my future moves because I want to be an active author in that story.
When is a carrot just a carrot? It never is. It’s always a note in a chord in a song, no matter how simple or complex a song, and it’s a note with context and history and endless lifetimes of associated meaning that is viewed from different angles when used in different ways.
I cook because when I do, I feel connected to what I eat, to the environment that produced it, to who I am and who I will be as a result of the eating and the cooking.
