Salty, Sweet, Raw and Savory
What is it about food? It nourishes us, it provides sustenance and we require it every day. For me, it was the experience of growing up in a multicultural household that helped me explain my interest in food. Growing up I went through phases of liking things and quite the opposite. My initial palate was very adventuresome, I would eat almost anything offered – no seriously one of my favorite things was stewed pig’s ears. I know you must be thinking … gross! But I liked them! But then my palate went backwards…at one point I only wanted raw vegetables. I loved carrots, celery, cauliflower, cabbage, green beans…I was the original vegan child – lol.
Bruschetta with fresh summer peaches, tomatoes, feta, basil and balsamic drizzle.
My Mom was so confused, how could her culinary adventurous child turn into a vegetarian? I don’t recall how long that phase lasted but I do recall another phase – at another time I was eating half a pint of ice cream before Mom would serve dinner and I would be ravenous still after dinner. The kid who used to eat pig’s ears became a bit of a porker at 8 – 10 years old.
My palate went through odd phases but I embraced it. I landed on ‘savory’ as my favorite flavor ultimately. Sunday sauce, roasted chicken, buttery mashed potatoes – those flavors were my go-to and they still are my favorite. Our daughter’s made me so proud when they commented on a caramel chicken I had made and how it was completely out of my flavor profile. I thought, wow, I do have a profile that I really like to create in most of my style of cooking. Asian flavors are fabulous but not my forté. Culinary school trained me in classic French technique. This is how I think as a Chef – that is my training.