Growing up I helped mom cook often and it was just part of what we children did as a family expectation but I have two memories from my childhood that really stuck with me. The first is when I was about 8 years old and everyone in the family was gone. I told my mom that I would cook dinner and it would be ready upon their return. I made broiled steak, potatoes and a vegetable plus filled the Lazy Susan with 6 different finger foods for the appetizer. I remember everything coming off without a hitch except that it was almost cold by the time they got home. I didn’t have much of a sense of timing at that point.
The other experience was also with the Lazy Susan. We were having company for dinner and I filled the 6 compartments with different cut veggies. Dad came in and asked me what was wrong with it. I said that I didn’t know. Then he changed the order of the compartments so that the colors and textures were set off against each other and it instantly made the presentation come alive.
While living in Okinawa I took Chinese Cooking classes. Ying-Ling Lui, my instructor, was the daughter of one of Chiang Kai-Shek’s generals. In 1949 her family fled mainland China to Taiwan. As a small girl growing up she wanted to learn to cook but her parents wouldn’t let her as it was only for servants. She made friends with one of their head chefs and he would invite her to his restaurant on the sly where she learned the finest quality Chinese cuisine. Many years later, she and her husband moved to Okinawa for work and Ying-Ling taught classes on Chinese cooking. I had the rare opportunity to learn these techniques from her.
I have also taken a couple of sushi making classes, plus taken some other classes along the way. And of course I am a Food Network junkie. My recipe collection became so large that I finally moved to binders, of which I currently have 6 filled. I love making old family favorites but I enjoy experimenting with new techniques, flavors and textures. Through these experiences I realized I really enjoy cooking and that eye appeal was half the battle.
Trying new foods and developing a very broad based palette is paramount to enjoying all kinds of offerings, especially international cuisine. Many foods are an acquired taste but once you ‘arrive’, there’s no turning back. I love entertaining and the joy of gathering family or friends to share some delicious food and conversation. And trying new restaurants is always an adventure.
