Good, if not great, cooking should be full of love, gusto and inspiration. I should know. I don’t cook for just anyone.
I used to be one of those people who caught the baking – cooking bug and though to myself that cooking is just cooking, plain and simple. But after a basic course on culinary techniques at Enderun… oh my goodness! I only realized then what fine dining is all about. Aside from taste, the level of passion, precision, technique and artistic interpretation of the dish elevates the act of eating into an gustatory adventure.
I always wanted to have my very own signature dish. And thank you to my short course on Paella — I finally have one!
My paella is not a traditional paella. For one, I didn’t cook it in a paellera. Couldn’t find one that is the right size. Besides, our pan does a similar purpose anyway. This is my own deviation. And besides, I can produce the crispy, crusty rice layer at the bottom. I didn’t say this paella is a Spanish one. So I quote the French — c’est la vie! You deal with whatever is on hand.
As you can see, my paella is a bit overstuffed and lacking some colour. I missed the green of the peas because I am not a fan of it. And as a precautionary measure — no mussels in this batch. Mussels will come on a next occasion when the risk of poisoning due to red tide passes. Over-all, it was a smash hit! (cue applause…. and then sigh of relief… and blush of pride)
Paella,
a la Genevieve
In my opinion, cooking is an act of love. Love for the people you are dedicating you cooking to is an integral component in a successful dish. The recipes I’ve read over the years do not indicate this. Cooking is about sharing. When I was in South Korea for an ASEAN student conference, one of our host students pointed out that the best kimchi are always hand-made. Kimchi done in a factory without human touch lack flavour. He said it’s because of the aura generated by or radiated from our hands. And so I remember that concept every time I do the food prep and when I do the actual cooking. I also am a bit O.C. and conscious about basic sanitary measures I learned in our Home Economics class in High School… no worries in that department.
Notice how your cooking varies every time you cook. (Well, unless you are a pro and MUST produce almost-identical dish every single time). I notice it in my own cooking. That is why I am not 100% convinced I can be a restaurant chef. My emotions affect my dishes… Uh-oh. So aside from having precise cuts, make sure to keep a positive mood to make a delicious culinary obra.
I am thankful for my dear friends and family who inspire me to do this for them. See you on our next paella+sangria night. Good food paired with great stories make one of the best nights.
Live. Love. Eat. Be Happy.
primpressegenevieve 