How I Feel about My Food

by Chef Ken McNamee

I was once told that preparing food is so easy, it’s difficult.

I wonder if anyone has counted how many books have been written on food. One thing’s for sure, there are a lot! Where does one start when talking about food? For today, it’s going to be about my own cuisine, including my philosophy and thoughts about the dishes that I prepare.

I have to begin with how much I enjoy cooking and the creation of dishes. I think I share this passion with many culinarians out there. I remember once sitting around a table with a group I used to work with in Sydney. My Austrian Chef Reinhard Roithner, our Sous Chef Kai Ellmann (now one of Australia’s top food stylists), and a few others making up a cast of characters from the old brigade at the Southern Cross Hotel. I was talking about a dish I was working on – my wife later told me that everyone around the table was listening so intently. This is what I mean; we share this love of food. Being in this sort of band of brothers enlightened me even more.

I don’t want to say HOW LONG I’ve been cooking, but I will say it’s been decades. When I was a young apprentice cook, I entered a food competition (one of many). I remember that when I was done, I walked back and took a look at my creation. It was a moment that I’d never forget; this was my creation. To be honest, it was pretty basic, but it gave me something to think about.

I’ll sit up late at night thinking about food and dishes. It’s exciting to think of a dish and all the components that are built into it. Then, once I go to execute it, if it doesn’t come out like I had imagined it then I end up feeling a bit disheartened. However, there are also those times that I kind of just fall into something because I have to create something on the fly using the things I have on hand. This is when it gets really exciting, because I get to use my skill and decades of knowledge to find ways to utilize the ingredients. Before I know it, I’ve created a masterpiece. Even if it’s just for me, I know that it’s wonderful and I’m happy about it. I’ve often stood there wishing that my culinary brothers were standing right next to me, celebrating my creation.

I was recently looking at some other Personal Chefs and their food. It looks terrific – tight, colorful, and well put together. It makes me think of my food and how I differ. I began to think more about my food and how I would describe my cuisine. I guess this is the reason why I’m writing this today. One word I would use is hearty; others are pleasant and inviting. When it comes down to it, I would have to say I’m a little bit more on the heavier side. I do try to keep my portions in check, especially when I’m doing multi courses. I don’t want my clients to ever think the portions are two small, but I also need to keep in mind the amount of food for a long dinner experience. Also, it seems I like to be a bit structured. Putting ingredients on the plate for color and texture comes less naturally to me. I think this is a difficult task and something I’ve realized I need to work on more over the years.

I’ve worked for different chefs who have influenced me. Some chefs put so many items on a plate that I started to get lost and would forget one or two of the components. Others keep it simple with incredible ingredients. Then there are those who just have this natural talent to make things look effortless and cook awesome food.

In the end, I should just be happy to know folks enjoy my food for what it is. I certainly put a lot of passion and hard work into it and I think they can tell. I understand the progression of the meal. Desserts have always been one of my favorite parts of the dinner. I try to create a fantastic ending to the dinner so that, even if I didn’t hit the mark with another course, the dessert is so good that it leaves a great impression for the client to remember.

Cheers!

Ken