I love food, especially when it comes to flavours, textures, and complementary contrasts. The creation and experience that follows may never be repeated. There are so many unknowns. The temperature, humidity, and context of the ingredients and kitchen. The approach and attitude the chef brings to the dish, from ideation to prep, cooking, and preparation. There are also the hearts and souls of those experiencing the dish. The capstone to everything is the conversation that good with the dish.
As I start my day in the kitchen with grits, BBQ, and eggs in various stages of prep, I am reminded of the variables that go into a great experience. As I break things down, I find myself with a nuanced bias coming through. I hear conversations from individuals who spend time in the kitchen differently. It is not about how good they are. It is all about the perspective of doing. In doing so, putting on the apron and getting it messy, one is changed.
Aprons are true indicators. Perhaps it is the mess on one’s apron or clothes that is the real indicator. Whatever it is, those who only read and talk about cooking and food are missing the heart of the experience. Life reminds me that this gap transcends the kitchen. One writer noted that “Israel, who seemed so interested in reading and talking about what God was doing, missed it.” (Romans 9.31). Israel seems to have missed spending time in the spiritual kitchen doing the stuff of kindness, care, and compassion.
Being encouraged to participate is more important than criticising those who do not. I hear a calling to lift people up, encourage them to experiment, and discover the joys of doing. Life’s priority, for me, is moving towards a better future.
There are no perfect chefs. As incredible as dishes have been, I am excited about what comes next. I want to share the wonder and joy I experienced with others. It is never about what I did wrong. The invitation, today, in this moment, is to replicate and grow what works.
