Technique, Talent and Luck

A group of my close friends are artists; I've been friends with them for years and we will likely remain friends for the years to come. Even though they're artists and practitioners of a different craft we still have much in common to talk about.

My friend German, who's devotion to art rivals my devotion to cooking, is one who I sometimes have the best conversations with. We often talk about technique, skill, the learning process and
more. Even thought our tools, mediums, and skill sets are vastly different we can find common ground and draw many parallels. We have a great respect and interest and for each others work.

Recently, via Twitter, German expressed his thoughts on Technique and Talent. I don't think I could adequately express the ideas in a more succinct, fundamental and fluid form.

Adequate technique provides the most opportunity for honest self-expression, not talent.

You either have talent or you don't but any one can create great works with a solid technical foundation.

Talent depends on luck for success. With the proper technique one makes their own luck

I love technique. I love talking about technique. I love discussing it with other individuals, that have the same fundamental respect for the techniques of their craft as I do for mine. I can't stress the importance of learning the fundamentals enough.

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Litmus Test

Some argue that the litmus test of a good cook is to make a Classical French Omelette. The ingredients are simple and so are the results. However, moving from Point A to Point B is more complex than it lends itself to be.

The process of cooking a Classical Omelette displays competence in timing, heat control, knowledge of ingredients, and fundamental technique. All of those things from just three eggs, butter, salt and pepper and a non-stick pan. The entire cooking process takes less than a minute, 30 seconds more or less can spell disaster for both cook and omelette.

I'm not a huge fan of Omelettes but I love the process. I love technique. Anyone who knows me will hear me say that I love the fundamentals. What can be more fundamental than an egg (philosophically and practically)?

So how do I do? Am I competent?

April 2008

April 2009

I'm pretty competent it seems. And I'm getting better.

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Last Meal

If I were to perish tomorrow by rapture, natural disaster, extreme violence, stupidity or otherwise this is what I would want my last meal to be. There would be no lobster, foie gras, truffle, caviar, wine or cream. Only this...

Chicken braised in Dark Soy Sauce and Ginger

...with a bowl of Jasmine Rice and a pot of Jasmine Tea to end the meal.

I never ate a lot as a kid, in fact, I ate so little that my family worried about me. I'd struggle to finish a cup of rice. And then my Grandmother would cook that dish for me. A simple dish using only three major ingredients and eaten only with white rice. I ate plates of the stuff.

This food was prepared by Grandmother who stood no taller than 5 feet, weighed no more than 100 lbs and had a pacemaker helping her loving heart.It's probably been 15 years since the last and final time she cooked this for me.

I can make it but it never tastes the same and it never will.

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Natural Artistry

I often find myself asking if artistry is possibility in cooking. And then, for the second time, I watched this video:

I was nearly moved to tears.

I watched this presentation at Ferran Adrià's visit toToronto. It's from the DVD accompaniment to the Natura cookbook. Natura was authored by Albert Adrià, former Pastry Chef at elBulli (I've just heard he has left the elBulli team, a devastating blow to the restaurant).

I'm still a firm believer food is first and foremost a craft. However, it does have the ability to transcend boundaries and incite emotions. Although not an easy task, when it does happen artistry is achieved and a new level of cooking begins.

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Antiquated

I was asked about what knife cuts are antiquated. German, old buddy, this one's for you.

In my humblest opinion, the two antiquated knife cuts are Tourné and the Fluting of mushroom caps. They're not common cuts in the modern kitchen as they're time consuming and difficult to do. However, they result in very elegant presentations.

Tourné: To carve vegetable into a football shape with seven equal sides (heptagon). This is accomplished often by using a specially designed paring knife with a curved blade known as a tourné knife or bird beak parer.

Fluted Mushrooms: Using a pairing knife a spiral design is carved into the caps of the mushrooms.

A lot of people will whine, moan and complain when having to do these cuts. And then there are some mad enough that they want to perfect them. Knowing that having this skill is just another part in the complete repertoire of being a cook.

What I enjoy in performing the cuts is the connection to my knife, the test of dexterity and skill, the focus required and knowing that I'm differentiating myself from thousands of others.

The above photo is my first ever attempt at the touré and my second at fluting mushrooms. I'm quite pleased but I can always be better. That said, I'm sure carrots are on sale somewhere...

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