Panem et Circenses

Translation: “Bread and Circuses”- a somewhat derisive term for the food and entertainment being offered. Now I’m no chef by any means, however I can shop, prep, cook, and serve a delightful and satisfying meal. Who knows? You might even consider it to be delicious. Maybe ask for seconds. It’s incredibly satisfying to know that my company is enjoying the dish that I have prepared. American musician, producer, and author, Questlove, recently stated, “Chefs are artists.” That certainly doesn’t translate to the idea that all artists are chefs, however there’s a mutual appreciation for all things stimulating to the senses and an awareness of ingredients that come together to execute an idea. To one it’s their palette to the other it’s mise en place – everything in its place. 

Let’s say you’re having a dinner party and you’ve invited a few friends, colleagues, perhaps out-of-town guests, or maybe family over. A familiar scenario to anyone looking to entertain with a home-cooked meal. Now, how to prepare something for everybody? Better yet, what to prepare? Is it one dish, several dishes, modified portions, or simply a buffet where everyone can just take whatever it is they want, or need, to satisfy their hunger? As the host, I’ve invited these people to my home to break bread with one another. The word ‘company’ ultimately comes from the Latin com- (“with”) and panis- (“bread, food”). You may be good company to someone without eating with that person, but etymologically you are sharing a meal with them. I remember, as a kid, my Mom would say, “Dinner tonight is special because we’re having company.” ‘Company’ meant the meal being served was going to be on the ‘good’ dishes, with cloth instead of paper napkins, and that much more time and thought would be put into the presentation overall. 

Creativity in the kitchen, whether you’re a chef or an artist, may be best expressed with the homonym ‘palate.’ One’s sense of taste, but also an awareness of all the other senses coming into play when cooking. Watching your fingers as you carefully dice an onion, eyes tearing, before being seduced by the sound of it sautéing in the pan as the sweet aromas emit from the stove. The same holds true for all of the ingredients, all of the preparation, and the delight in the overall plating of each and every dish.

There’s the old adage that states,“Cooking is an art, while baking is a science.” In other words, If you’re baking, you need to follow the recipe, the rules, to exact measures. However, if you’re really cooking, there’s room for a touch of artistic license. A pinch of this. A little more of that. Sometimes I’ll find a recipe online, in the newspaper or a magazine, maybe I’ll look one up for reference in a cookbook, or better yet, borrow one from the little box of family-favorites. Maybe I won’t use a recipe at all. Sam Sifton, Food Editor of The New York Times and the founding editor of NYT Cooking, said in his recent NYT Cooking supplement,“I don’t just cook with recipes, and I am not alone. Indeed, cooking without recipes is a kitchen skill same as cutting vegetables into dice or flipping an omelet. It’s a proficiency to develop, a way to improve your confidence in the kitchen and to make the act of cooking fun when sometimes it seems like a chore.” He later adds, it’s “an invitation for you to improvise in the kitchen.”An opportunity to be creative. To master the rules, and then break them.

To quote Chef Thomas Keller, "A recipe has no soul. You, as the cook, must bring soul to the recipe." Ultimately, the success of the dish, or entire meal for that matter, lies in the satisfaction of knowing that your particular combination of ingredients came together to deliver a pleasurable and memorable experience for your company. Sure, alternatively, there’s always the options of take-out, pot-luck, catering, and even prepared foods as a whole that could easily do the job. Depends on how you interpret ‘the job.' Is it just to ensure that those at your table are satisfied; simply there to be fed at any cost? Are your guests, your company, starving to the point where they’ll just eat anything you’re serving? I have to believe there’s an expectation of a home-cooked meal to be made with not only the best ingredients one can source, but also the passion and commitment to serve it with tremendous pride. When it’s all said and done, as a chef, an artist, or really as a professional in any capacity, for any company, you need to be proud to serve what you’ve made. Your creation - food or otherwise. Because in the end, it comes down to the very simple premise that if you can’t cook, you bring nothing to the table.