French cooking with spirit
Our ongoing quest to put the health of spirit and earth back into the culinary arts continues. As part of our French emphasis, we have discovered the work of a French chef: "Herve' This." When eating from the earth, there are skills to learn beyond measuring the ingredients from a recipe. When one follows a recipe, that means the ingredients must be there. That can get us to force the earth to produce what is not natural, to make sure all ingredients are there. But, when we cook from the Garden, we create meals from what ripens that day. It's always a surprise, and it's always at its peak of life force. Herve' explains that to learn this type of cooking, one learns the "idea behind" a meal, such as what makes a good garden soup good (such as ratio of green vegetables to grains). But even more, he states that the main ingredient in any culinary piece of art should be love, and he said he discovered it at a restaurant where the chef came out to visit with the customers, and ended up sitting down with an older woman to help cut her food for her.
With love,
