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I watched some instructive videos of a guy who is making a living publishing books that he only compiled. Cookbooks, mainly. Recipe books.
I have been anguished by the inability of my clients to use their food list and make it fully satisfying… Result: their well being plateaus at 20-30%, while mine is 70%.
I saw an article that suggests that following recipes is way inferior to knowing how to cook, knowing the patterns, the principles, the methods, the science and the art of preparing food. I republished that article here –>Cooking Jazz
Preparing food and your relationship to it is a how, not a what. And how you do anything is how you do everything, remember?
If your relationship to food, to the preparation, to cooking is in one way, we’ll find the same thing in other areas of life. So pay close attention to what is your relationship to cooking: this can be life altering.
- How #1:
I cook with what I have at hand.
I know what works well with what
I know what temperature to cook what
I know what to make in a separate pan and add to the finished dish at the end.
I know what can be well digested together.
I know what is for nutritional value, what is for supporting digestion.I am not that skilled in the spices.So I have an ancient cook book that uses no quantities.
It was written for chefs.
Chefs don’t cook by recipes. They cook by feel.
They bring the Divine to their cooking, they bring the Divine to Life.
The Divine will guide them to creativity or to restraint… depending on the situation.
- How #2:
I can’t make my food tasty without the ingredients that you said I can’t eat! Can you suggest recipes, or show us how you do it?
- How #3:
340 grams of this and 220 grams of that. Rigid rules… diarrhea, weight loss, nutritional deficiency.
- How #4: I don’t know how to cook, and I don’t want to. We’ll just eat out every night when we don’t order in… And to make you happy, Sophie, I’ll just eat shrimp with garlic…
- How #5: “I understand that you need raw ingredients to become a master chef but you have to know what you are going to cook.”
Instead of knocking the many types of uncreative, slavish or arrogant how: the types of relationships you can have to food, I’d like to talk about this last one, because whether you know it or not, you have this…
How #5: You have to know what you are going to cook… is a myth
The hallmark of lack of humility is to not reveal the basis of your knowledge, the basis of your behavior, so you never have to doubt your knowledge.
When you have lack of humility, then you are not teachable. Then in the “wise, foolish, or evil” categorization, you are the foolish.
Even when you accept a fact, even when you accept a correction, the foundation of your being, the how, doesn’t change. Your lack of humility keeps it in place.
You cannot be a master chef. As cocky as master chefs appear to you, they are humble. Humble to the Art, Humble to All-of-it, humble to truth, humble to the Divine… whatever that magical ingredient is.
So, returning to the brilliant question of How #5: The question reveals the mindset, the world view underneath a faulty assumption I think every single person has on the planet today, maybe with a one in 100 million exception.
This faulty assumption is what is keeping humanity not evolving to the next level.
I see it in every single person around me. Every yes and every no has an end in mind. Meting out your energy, your attention, your love, everything. 340 grams… ugh.
A life growing out of the soil of scarcity.
Thinking that only purposeful actions (goal oriented) are worth doing.
You weren’t like that as a little kid, were you? You ran, climbed trees, fought with wooden swords, wrested, swam, and had a good time.
Unbeknownst to you, all those fun activities developed a part of you that you need today.
If your upbringing was eclectic, as mine was, you played ping-pong, you played tennis, you sang in the choir, you learned to read musician notes, read and write. You played at least one musical instrument. Alone and with others. You wrote poems and made the illustrations to it yourself.
You cooked food, just for the fun of it. you assisted with the laundry. you had a pet and took care of it. you had a bunny or a chick for Easter… You painted eggs, decorated them. you made Christmas Tree decorations and hung them on the tree.
And you NEVER bought any of it ready… just the ingredients…
If it is true that a master chef cooks with what’s in the pantry… and you want to have a good life, then it is true that your first and foremost job is to catch up on all the thing you didn’t do as a child.
One of my students is learning to saw. She is also learning to cook. She missed learning them when she was a kid. Her mother did that for her.
Everything your mother did for you and you didn’t learn to do yourself: learn it now!
I am proud to say: there is nothing my mother or my father could do that I can’t do myself. And I can do a lot more. That is evolution. The new generation being able to do everything plus more than the previous one.
I am learning this kindle magic… and will decide when I can do it, when I have already published a handful of kindle books, if it indeed lacks integrity for me. But only once I learned it and published a book or two or six. Is it a good investment to learn to do it by doing it? It’s a “pantry item”… so yes.
This touches on another fallacy: that learning about something has value. It has no value. Learning about something is not a pantry item. Only things you can do are pantry items.
And I am considering learning how to make my website look good by doing. I have to learn enough moves to be dangerous in making websites look good on mobile phones… Is it a good investment? Again: it is a pantry item. You can’t cook with no ingredients!
As you see, the job is not to take things to mastery. The job is to have ingredients in your kitchen. Most of you have one, maybe two ingredients.
You can repair lawn mower and write office documents well? Still just two ingredients!
You can play war games on your computer, speak English well, and translate some poems? Still just three ingredients!
Even a master chef has a hard time cooking with only one or two or three ingredients.
I am a “master chef”. I have twenty-thirty-forty ingredients packed in my “pantry”.
But in the kitchen, because I am a “separator” I can only make dishes with limited number of ingredients.
Onion, garlic, butter, water and whatever… for me.
“Separator” is a weird way of eating. For a separator the interaction between the foods reduces the separator’s ability to stay well. I think it causes acidity… that’s how it feels… that I become acidic, dehydrated, and not well if I put more than the one main and two-three supportive ingredients into a dish.
The separator’s way of eating is probably the oldest way to eat. Closest to how animals in the wild eat…
It sounds an impoverished way to eat, but you won’t believe how many incredibly tasty, good smelling, good tasting dishes I can whip up with just one main ingredient.
Why? Because I can cook.
You need to step back, and use your intellectual capacities to see how they can be used. How other people use them. Find in books, movies, articles: find your skill being used.
It is often not what you have, but really the lack of ability to see how a skill can help you do things you want to do, to move towards the good life, towards health, wealth, love and happiness.