I remember the growing up and watching my grandfather cook. He was a chef who loved French cuisine and made wonderful deserts. I got my love of food and chemistry from him. He would sit there and tell me about what the heat would do to the sugar while I watched the sugar slowly caramelize.
I listened in rapture as he explained the changes in consistency the and flavor of caramel. He also loved to make sauces and gelatin. The gelatin grossed me out, but the sauces always smelled so delicious and tasted even better. I learned about blending spices and ratios and combining ingredients. He seemed to cook from memory, but he always had his trusty notebook where he kept his notes on food and recipes just in case.
I am extremely lucky to have a partner who enjoys cooking as much as I do. We share recipes, ideas, menus, and generally wreak havoc in the kitchen, but we create great meals. She bakes and makes great deserts, while I love savory foods. Now it’s my turn to share the love of food and cooking with our daughter. One day she too will pass the love of making food forward to the next generation.
