It must be understand that I don’t cook. I am not a foodie. I have serious food issues and consider food more an enemy than a friend. I started cooking for my family in middle school out of necessity when my mother was working long hours and continued cooking in my first marriage for 16 years until we separated and the daily feeding for 4 people dwindled, exacerbated by two children departing for college and escaping the necessity of eating my poorly prepared offerings. No need to ask them if this is true….my crummy cuisine is legend and they freely share the tales to this day.

However, I feel some odd urges pulling me in the direction of changing my ways.

So many of my friends and clients and even my own children are real foodies….savoring saffron and truffles the way I savor Fortuny and Brunelleschi. And it should be noted that I am not half bad as a kitchen designer (not to be too full of myself…but I have won a number of kitchen design awards….maybe they didn’t divine that the designer doesn’t actually used such a space herself).

Anyway, I can locate the proper salamander and commercial Sonic icemaker and place them perfectly for someone who actually might use them, and make the kitchen look as beautiful as it functions. It is just the ACT of cooking that disturbs me.

After all, there is a lot involved. The incessant planning, shopping, sorting, storing, cleaning, preparing, cooking, serving….a few minutes actually eating…and then the process begins all over again. Surely this is why God created places like City Café to Go, and Whole Foods deli and Eatzi’s, for heaven’s sake!

But then there is Dean Fearing!

The man is mesmerizing. Somehow my friend Sandi Haddock and I found time to take a class from him right in the “Kitchen” at Fearing’s. Saturday was that class. It was so much fun and so inspiring that I now know that I am equal to creating my own Garlic Salt and that turning out a Peach Buckle is a snap!! There was a lot more involved in the class but those items are what I think I might actually be able to handle.

What a fabulous meal! Fortunately, Dean and his team did all the work and I was able to obscure my complete incompetence. My friend and I plan to take all of the cooking classes that are offered at Fearing’s. My further plan is to get a room upstairs in the Ritz after class because the wine pairings make it a problem to actually get back home.

My secret scheme is to learn how to create one complete meal filled with exotic and tasty and gourmet-ish items and then cook that one meal over and over for different groups of friends and even my picky, picky children. If I never repeat the same guests, they will never know I can only cook one meal! And Voila! I will be raised above my former poor food provider status and will be able to join the cabal of food snobs who currently disdain my skills….Ha!

Comments

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