I have begun to look beyond the kitchen doors. I believe I have written about our trip to the MOMA and its profound effect on my culinary vision. If not, I have now said it. Recently, I have been drawn to sea and landscapes. There is more to the world beyond the plate at hand and the ingredients in the walk-in. The interaction between land and sea triggers many ideas with an aesthetic that is raw and ever-changing. Similarly, the juxtaposition of shapes, sounds, and textures for edible ingredients is equally stimulating. What I enjoy about these external stimulations is the process of translation. I may see an outcropping of rock covered in moss and be really excited about how its place in nature makes it unique and appealing. I must then capture that outcropping, usually a quick sketch in a notebook, and then translate the sketch into a composition of ingredients. Many times, I just sketch and place generic associations to the varied parts of the drawing, looking to become specific in the kitchen. Other times, I can see a complete dish with accents and garnishes all aligned as a representation of a scenic inspiration. My notebook is growing worn as I continue to sketch these land and seascapes, being inspired by the time outside the kitchen rather than in.
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