25 Aug From Farm to Table
Three hours until blastoff. I confess I’m a bit nervous, as I’m not sure how busy the restaurant will be tonight. They are opening after a three-week break, so it could potentially be packed. Nevertheless, I shall steel my nerves and head in like a trouper, in the hopes that neither I nor any of the customers will suffer as a result of my presence.
I’m still trying to decipher the magnetism of restaurant kitchens. The stainless steel counters offer a siren song to my soul, calling me to come and play. There is such beauty to be found in gleaming equipment and sharp knives — the tools with which to craft sensual delights for eager mouths. Or perhaps I’m just off my rocker. That’s entirely possible.
The past couple of weeks has been such a source of renewal; Tuesday my feet were covered with the black soil of an organic farm, and today those feet will complete the journey to restaurant kitchen, where the ingredients will be crafted into glorious meals for the dining public. It gives one pause to think of all the steps involved, and I wonder how many people stop to reflect on that; someone’s heart and soul goes into every component of the process. In the coming months we will delve deeper into those topics, as we hear from those actually among the plants and vines. I can’t wait. 🙂