so as most cooks who are in the food world somewhat know that "food writers" (unfortunately we dont have too many sconzos to keep everyone on track) try to slap labels on things so that its near impossible to actually explain where a certain style of cooking comes from so i am deciding to slap my own label on what i am referring to as reflective cooking...
there is "molecular gastronomy" (whatever this even means at this point?),contemporary ?, and basically any other catchy phrase people can come up with to describe newer techniques etc... yet in all of these there is still not any way of actually expressing a real foundation of what the cuisine is because most people are constantly changing as they experience new things...
reflective cooking is basically a reflection of the chef... their experiences. their outlooks. their philosophies. its really pushing food in a sense more toward the idea of the artist... yes i know that food is more craft but for me personally i am an art obsessed person and i paint as well as cook and that reflects in my cooking with colors textures flavors sounds etc. its a pretty basic concept. introducing your own world that you have experienced through your own thoughts not just riffing off what someone else you have no connection to for the sake of the gimmick. although reflective cooking is not as catchy as these tech names so who knows how it will be received but its fitting for me...
until then i guess we can eat gilded lillies...
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