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| Something that Tobie and I put together |
I'm not a chef. I have never attended any formal class that could be remotely classified as being under the culinary arts save for that time in Work Education class when we fried hotdogs and eggs.
I'm don't think I'm a true "cook" per se, in the truest sense of the term. Cooking is not quite an art to me and I do not know enough of this particular "language" in order to express myself well.
Like any character from the "classic" game The Sims, I know enough about cooking to keep me alive before my internal hunger meter goes crazy. It's not much, but it's a great start.
I don't know a whole lot of formal dishes - at least not as far as I think I do when I watch cooking shoes or see the sorts of dishes that other people put together and feature on Facebook. I have my staples like any other guy like frying hotdogs and other processed meats. I am fairly comfortable with experimenting with different pasta varieties, even if the ingredients for those pasta dishes are dictated more by what's about to go bad in the fridge. And that's not a bad thing considering that both Tobie and I only really started to learn how to cook when we got together in 2009.
So when does cooking become more than just a survival function to make your food more interesting to eat and such? When do you make that jump from "one who no longer burns water" to being a cook to becoming a chef? Is it about formal knowledge, how many recipes you've mastered, or culinary classes you've taken? Is it about your passion for cooking as an art and not just as a means to an end? Is it about the enjoyment you derive from the meals that you prepare?
Frankly, I don't know the answer to those questions and the big one that started it. But what I do know is that I'm not exactly terrible in the kitchen and I'm proud of what Tobie and I accomplish when we really put our minds to it. And so yes, I'm very proud of what I cook - and you don't need to be a chef for that degree of satisfaction.
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