– photo courtesy – ComposTumbler Compact Compost Tumbler
I think the concept of Tumblr, or a tumbler, is fascinating. I don’t want to step on anyone’s toes here, so I’ll stick to the generic use. I imagine a tumbler to be something akin to a 50-gallon-drum compost bin, suspended on a spit of sorts, which can be rotated at will or whimsy, or on a timed-basis and which, upon “finishing” presents something new and useful – and maybe even great, from the mixing and “composting” (aka cooking) process – something akin to the photo above. All puns intended, here.
I was driving home from NYC yesterday and got to thinking about the process we should/do go through in assessing information, mixing it with whimsy and instinct, and deciding what to do with it. This all came about as I was chuckling to myself as I thought about my son in his new job at a bank. These two thoughts may seem completely incongruent to readers – but to me, they were not. How could this be, you ask?
I got to wondering how long it takes someone to stop thinking along the line of taking instructions or thinking in line with how someone else directs you and transitions, in one’s vocational life or otherwise, to make that critical adjustment to thinking for oneself. (I was thinking back to my very first job out of college and how intimidated I felt – not feeling comfortable offering my opinions for a long while.) Having worked in a corporate job for 11 years after college, I came across my fair share of people all along the spectrum of thinking. Some people were clearly unable to function without being directed on what to do and how to do it. Others were specifically put into jobs where their entire focus was to think outside the box. And then there were those whose jobs were specifically oriented to strategic thinking in each and every function of the company. I always got a kick out of observing this.
I was reading my copy of Daniel Boulud’s “Daniel My French Cuisine” yesterday morning. In usual form, I turned to the Desserts section. Paging through this section made me know, in a few short seconds, that he and his pastry staff are the kind of people who are capable of thinking outside the box. Theirs is a perfect intersection of form and creativity, but keeping the primary ingredients, often fruits, in the showcase. Often I see, in composed dessert plates, an overreach and over-orchestration of the ingredients – where the show became out of balance with the purpose and the ingredients. (for someone like me, I like to always remember that eating the food is the purpose and not having presentation overtaking the agenda – just my personal opinion).
This is what I thought about when I thought of Tumbler in the Kitchen – and interwoven with my thoughts about Ryan and his stage in life.
What makes a chef suspend into the realm of pure creativity and then come back to reality and manage something spectacular onto a plate? There is somewhere, that perfect mix of magic, creativity and practicality that results in greatness. But, what’s the formula for this? And, perhaps most importantly, how did he/she get to the stage where they would “break out”? Is this the difference between a line cook and a “Chef”?
Coincidentally, I was reading the NYT Dining section this morning and two articles struck me in this regard. First was the article about how difficult it is to step into the kitchen of a previously successful combo of chef and space, in this case at A Voce and BLT Fish, and bring the restaurant along its road of evolution without stepping into the potholes. Hmmmm. Quite a challenge. Then, I read the article by Elaine Sciolino about Paris Bistros – and how to find authenticity and great food – but not with too many Americans! Ooooo – ouch. She gets to evaluate just this concept – but in Paris! (do I covet this job? um,,,,,, yes! – I mean could there be a better job – except for doing what David Lebovitz and Nancy Harmon Jenkins do – that is to travel all around, to places near and far and sample food, visit people and their farms and cooking schools?! Oh dear, but I digress. Visit their Facebook pages – David has just been in Sicily and Nancy is in Campagna.)
Anyway, what I was thinking about when I envisioned the Tumbler thing (inspired by Tumblr, of course) was to try to ponder what a home cook or chef goes through in creating something unique, where flavors are craftily but critically melded, and, as in Pete Wells’ comments in his article this morning:
“A new pastry chef, Kristin Menton, is making desserts that are as charming as a hand-written thank you note. A honey-lavender panna cotta with fresh peaches and peach sorbet had an understated hum of sweetness, and extracted a gentle perfume from the lavender without giving in to potpourri overkill”. Ahhhhh, yes – this is what it means to hit your note! I can imagine this, think pleasurably about the ingredient melding and want to eat it! (However, personally I did think the sorbet was superfluous.)
I love to imagine chefs doing these things. Often, I think of Thomas Keller, a man profoundly inspired by his mom but who has clearly stepped into his own universe in the kitchen. I also think of a comment I heard when Charlie Rose interviewed Daniel Boulud about “teaching a chef to season” – I found this confounding at the time I heard it and still do – teach a chef to season? Can one teach this – well I guess you can teach your palate – and yet, I have/had always considered this to be purely instinctive. Hmmmm.
Anyway, I am often rummaging around in the kitchen and trying out new flavor combos. For instance, last week it struck me to try out the combo of Lemon Verbena and Lavender in a scone, as I was having a homesickness attack for Le Sirenuse. Hmmm – two herbs – and do they work together – and no fruit? My experiment did work out well and I happened to keep these two potentially fighting flavors in a complementary mix. This particular recipe, sans eggs and enhanced by a almond extract and a substantive quantity of buttermilk turned out to be a winner. http://www.kitchen-inspirational.com/2014/06/12/le-scone-de-la-sirenuse/ I was pleased with this because it was inspired by Chef Temperini and his gift of a cutting of Lemon Verbena on the terrace at Le Sirenuse last May, a tiny event which will stick in my mind forever.
Bringing an ingredient mix to the crescendo of perfection is such a difficult process to execute. And yet, it is so common that thousands of chefs the world over can execute this daily, nightly and over a period of extended years. I envision chefs in their kitchens in countries near and far doing this as we speak. What could be new and exciting, they ask themselves? How can I use those perfect San Marzano tomatoes I have ripened outside my door and make them sing tonight – but in a completely new way. (You can see that I have been ingesting Nancy and David’s posts – and yearning.) Who, for instance, first thought of tomatoes (Nancy) and capers (David went to Pantelleria!) with a hint of lemon and oregano? Hmmm, dinner could be formulating as we speak and it’s barely 7am!
Anyway, as I reflect upon the process of going to cooking school and being in the classroom for as many days as one has the privilege of doing so, and being instructed by the people deemed to be expert enough to “teach”, I wonder. Who separates themselves enough to think independently and try something new? For all the cooks who slavishly follow a recipe out of a book and hope for the best to those who can stand at the stove and, almost in a “state” mix flavors in a pan totally instinctively – in terms of selection, timing and quality, I applaud you. Those in the former state are inspired to try. Those in the latter state are somewhat of the genius.
Sometimes the flavors delivered work and sometimes they do not. But, that’s all part of the process of experimentation. I once made a cookie that I thought would be great, but in retrospect I was not happy – the http://www.kitchen-inspirational.com/2013/05/29/when-spoiling-your-daughter-seems-like-a-good-idea-oatmeal-cookies-with-toasted-pecans-dried-cherries-maple-syrup-orange-zest-and-chocolate-chips/. Those who ate these (Christin) and some others who have made these, liked them. I have always thought something was off with these. Note to self: revisit this recipe. Perhaps there was just one too many flavors here……..
Anyway (that’s my fourth anyway already today) as I travel across the “creation” pages of all those who are experimenting in their kitchens – sweet and savory, I am enamored and in awe of the outcomes of “the Tumbler”. Here is where inventiveness takes place – it’s not the realm of those who can’t or won’t venture off the “be instructed” page. It’s the realm of those who have evolved onto the free thinking page. Regardless of what motivates you to experiment, it is a great exercise in ingenuity, and calls one into that great space of creative/instinctive mode. This is where progress is made – maybe not every day, but hopefully often enough to keep you driving forward into new spheres of influence and accomplishment.
All that – when I was thinking about my son, sitting in a cubicle in NYC in his first post-college job. What I wish for him is to transcend all conventional thinking and use all those gifts that God gave him……….. Mine might be coalesced around a pan. His, I hope will coalesce elsewhere………..
Well, enough of seemingly random intertwined thoughts for this morning. I have to get back to the practical – like taking my car in for service………
From the garden this morning – June splendor:
