Today, I cook for the well-being of those I ‘feed’, including myself, and for the deep sensory pleasure it gives me.

Sometimes it shows up as a chore, but as I start cooking I am taken by the opportunity for creativity and making a gift of deliciousness and nourishment. I get energy just from this simple practice, even before I eat and even if I become physically tired in the process.

Over the last few years, I have learned to tame my cooking ambitions as my mind has more plans than my body can deliver. I also like getting outdoors, gardening, writing or reading (about food cultures and history in particular!) and not spending all the time cooking. I have learned to cook fewer dishes and not put all my pride in my cooking.

I try new ingredients and dishes because it’s simply exciting, but I catch myself being influenced by food trends that sometimes don’t make much sense but probably are good business opportunities for some people. I love watching others cook (preferably in a kitchen not on TV) and I love cooking with others – these are intimate moments when really good conversations and learning happen. Cooking is a very rich practice; I highly recommend it!

For the whole article visit the Newsletter number 36 here https://www.concordinstitute.com/newsletter/

To find out more about our forthcoming culinary courses, click here.

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