How does a very fussy eater as a child evolve into a chef and food lover? I know that I cannot be the only picker eater in the world who really loves delicious food. The conversation started like this:
“You know, you are really picky for a chef.”
“Really, cause most of the chef’s I know are picky!”
As a kid I mostly ate fresh fruit and veg to the shock & horror of my mother. As a teen I ate ramen, which by the way, does no good for a teenage girl’s metabolism. Middle teens, cereal. A lot of carrots and cereal.
My friend Lori, is the one introduced me to brie, stuffed mushrooms and decent wine. K taught me how to make the easiest dessert in my repertoire (which caused one of my adopted older brothers to become a dessert convert) and Steve is the reason I tried rabbit and alligator.
As your palate opens, you long to try new things. Now that I have tried them, I cannot imagine never again having really good champagne, truffles or excellent cheese. So essentially, you cannot go forward without leaving a few things behind.
Evolution, in my opinion, is important in food. You can’t just say, ‘oh I love dark chocolate’ with snobbery aimed at anyone who likes white chocolate or milk chocolate. Why? Because each of those types of sweet have something to offer if made well.
And because you like what you like. No, I don’t eat certain brands of chocolate any more, as I find the quality no longer suits my palate. I’m hardly going to make fun of someone who does. So you can call me a picky eater all you want, I’ll wear the title with pride.
Posts
