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I soooooooooo apologize for neglecting our blog for so long. Life just keeps getting in the way of things I want and need to get done. That's my excuse....it's the best I have.
I just came across this clip and, SERIOUSLY, it tells the story of WHY France is so well known for their fine cuisine and their outstanding reputation in Food Culture. We actually visited one of these schools that has a similar program in a small community and it was incredible how the program is managed and the food presented. It takes school lunches and school cafeteria workers to a whole new level!! Enjoy! Bon Apetit! http://www.wimp.com/schoollunches/
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I have profusely admitted that I am not "the cook" of the family. But, since becoming married to Chef Roland, who has made of career out of food preparation and service, I have become enamored with people who are enamored with the love of cooking. When people speak of their cooking/food experiences, it affects their whole demeanor, they radiate, they swoon, they go into a reverie. It's truly a love. I'm jealous but, I am fascinated by their stories.
Today, my parents and I had the pleasure of visiting with a pastor of a local church that we had attended. As he was telling of a recent event at the church where people brought food, he also told us of his wonderful cake that he had contributed. I watched his face and body language as he went into great detail of the construction of the cake, one that replicated the very cake his mother always presented him on his birthday as a young boy growing up. He was in the moment and it was wonderful to watch and listen as he presented his virtual cake to us. Now, I'm inspired to start collecting "love stories" of cooking experiences of friends and family. I would like to invite anyone who visits our site to take this opportunity to share with all of us, your favorite cooking story, the one where you knew you "loved to cook", the funny one that was a blast to create even though it fell short of your hoped for expectations, or the one where you carefully constructed a delectable dish as an act of love for someone special. Feel free to use our comment box and inspire us all to "fall in love" with cooking. I'll add a few articles to the mix just to give you a little taste: Bon Apetit! http://www.tastespotting.com/category http://charlotteotter.wordpress.com/2007/01/01/what-cooking-means-to-me/ http://mathildescuisine.wordpress.com/2010/03/15/for-the-love-of-cooking-donald-russell/ http://www.expatinbulgaria.com/articles/For-the-love-of-cooking/28/2009 Before I met Chef Roland, my concept of ambiance was low-level lighting. Now that I've become a little more "seasoned" to have some understanding of what the culinary experience is about, I've come to realize what an impact ambiance can have on the enjoyment of a meal. The following is a definition that I think gives a great image to the idea of ambiance: "that which surrounds or encompasses".
Have you ever anticipated going to a new restaurant or cafe, excited because your friend has raved about the experience of eating the food and the environment that was created to "backdrop" the meal? Do you remember how you felt as you approached the building where you would be eating? I know that when I'm excited about dinning where I've never been before, I feel especially sensitive to detail before I even get in the building. I'm scanning the architecture, the landscaping, the overall impression I get as I approach the building. Don't forget, first impressions have a huge impact on us psychologically! As I enter the building, I'm aware of the smells and sounds, as well as the visuals such as artwork, lighting, plants, colors themes in the decor, furnishings and how the space is utilized. All of these factors play into preparing me for the anticipated meal. But, there's more! As the waiter/waitress approaches, I see how they present theirself, their body language, the tone of their voice and the manner they have when they approach myself and others. The menu itself can make an impression just by it's physical appearance, as well as the table and it's presentation. So much goes into the overall eating experience, I'm sure I've left out something. So, without going on, I think you can see, there's more than we consciously realize that can enhance or detract from the meal itself. With all that I've mentioned, I want to present you with a couple of links that I think give an even clearer understanding of just how important ambiance is when partaking of a meal. Bon Apetit! http://www.lagunajournal.com/ambiance_and_dining_enchantment.htm http://www.outdoor-heating-guide.com/2009/03/02/add-ambiance-to-outdoor-dining-with-a-fire-pit-table/ http://www.symposiumcafe.com/corporate/page2.html http://www.healthandage.com/Dining-Ambiance-Spurs-Appetite-in-Seniors Roland has told me on several occasions, "people eat with their eyes". So, gobble up the next two articles, one explaining the extreme importance of Food Presentation and the other some fun visuals to give you a variety of examples of Food Presentation.
Bon Apetit! http://www.answers.com/topic/presentation-of-food http://www.google.com/images?hl=en&q=presentation+of+food&wrapid=tlif12826236467922&um=1&ie=UTF-8&source=univ&ei=pEhzTMjNIIGBlAeLt-3VAQ&sa=X&oi=image_result_group&ct=title&resnum=4&ved=0CDQQsAQwAw |
Elaine ParnyWhen Roland and I met, I was one of those people who opened the box or can and warmed up the family meal. After our marriage in 2005, I truely began to appreciate what food is really about, not only that it can taste very good, and be nutritious, but that it can be a celebration of who you are and the people that you share it with. Archives
December 2012
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