There is so much that I am usually passionate about but nothing compares to my love for food taste and flavor. The whole plethora of taste and the wonderful senses that sometimes nearly levitates you.
It’s like love.
I find that passion with each kitchen that I have had the opportunity to come across. The sometimes stoney high that you can get from smelling the sweet wood smoke from the brick oven that turns out rich and moist roasted chickens, with their white linen table clothes and jazz fillng the air. The clean and casual smell of fresh fish that mimics the smells of the ocean only to be found in a very small boutique sushi restaurant. The loud ambiance and rush of smells that rush at you when you enter one of san francisco’s punk rock urban Italian ghetto dining spots. The corporate streamlined chaos of a kitchen filled with every South American male within reach, the white linen clothes, and the loud crowds. The RUSH THE RUSH THE RUSH!
Every kitchen has its different rush and I am excited and maybe a bit hesitant to see whats to come. I remember reading one of Anthony Bourdain’s books when he explains the kitchen like a beautiful dance, and well at the salad stations when things can get slow and the saute guys are sweating profusely, the grill guys are supposed to cook the meat Justttt right the pasta guy, to the guy that has to plate alll of the salumis ( thats me sometimes) hey…so far the salad kids have it easy. I’m learning every second that I’m there.
Sometimes when I get off of work I smell like salumis. I spend my days at this Italian restaurant slicing various salami’s and salumis. Difference? A salami is a dried sausage stick, salumis are really all cold cuts and cured meats! That’s how I get it. Sometimes my fingers are blackened from picking and choppin cured black olives, sometimes they take on the bright red qualities from the roasted beets that I peel and slice. Sometimes unattractively they smell like vinegar when I continuously toss salads with my hands all day, and all of this I truly find invigorating. When I am at the station–It’s a total sensory experience. That beautiful tactile experience you get when you make a simple crudo plate or when you can feel the glistening fat off a piece of mortadella. The gentle touch to a salad, being careful not to bruise the leaves.
The other day I learned that my first investment in a kitchen knife wasn’t sharp enough, after I sharpened the knife the sound of slicing a scallion was completely different. This is what I mean by sensory. You adapt to so many things in the kitchen…once you experience the good you never want to go back. Now I want to sharpen my knife whenever my ears tell me to.
My ears also allow me to listen to the tunes that are playing, swimming through my mind with whatever task that’s in the kitchen. I will hum the tune of Julieta Vinegas in one kitchen, while another it could be the buzz of Stereolab, and while slicing salumis I could be using that Berkel to the catchy rythym of the Ramones. The other day I couldn’t get this particular Spits song out of my head. My mornings breakfast and baking cravings and dinner nights could be played alongside a soundtrack of Nirvana, The Smiths, or a streaming Podcast of lovely classical music.
I am passionate about food because words cannot simply express what it is that I feel deep inside when I adapt to my kitchen environment. I am passionate about food because when I first came into contact with my favorite pasta maker we connected through broken Spanish, and mainly body language.
“No No…Muy Facile” he told me when I became to rough with the pasta… Gentle Gentle...
He was a kind kind man with who reminded me of a Latin American Luigi. He had a bit of a belly, slightly curly dark hair and that signature upper mustache of the Mario Brothers clan. “PARP-PARR-DEHL-LEH!” He would explain…“RAH-VEE-OHH-LOH” it was as if an Italian soul was locked inside him. From him I learned the gentle hand of a not so rough man. We barely could comprehend one another but eye contact smiles and simple words, we forged a silent bond that was inspiring to me.