I like to kick off Eat Seattle classes by asking guests what they are hoping to get out of their cooking experience. It allows me to shape the learnings and format (interactive vs demo) to best fit the group. The two answers I hear most often are 1) that they would like tips and tricks to improve their overall cooking game and 2) that they are in a cooking rut and looking for some inspiration to take home.

It’s my job to keep things interesting so I want to share my method of keeping the culinary spark alive. Not only is cooking delicious but there are endless techniques, flavors and equipment to explore.

Bread, Pastry and Chocolate Publications

Magazines:

I subscribe to a few different culinary publications. Some are general like “Bon Appétit” and “Food and Wine”. I also subscribe to a handful of content specific magazines that are considered technical (assuming a certain level of expertise); often times international with only a few editions a year. We are fortunate to have access to the global food knowledge coming out of Japan, France and Spain.

I sometimes have to remind myself to keep an open mind when I read the American food and entertainment mags. The other day I flipped by a lemon-limeade recipe that was basically the concoction I made when I was 6 years old trying out my entrepreneurial skills on the sidewalk. At first I was somewhat annoyed by the lack of innovation but then I thought “wait, I have all this citrus in my fridge and mint in my garden..why not?”. It’s now a refreshing treat I look forward to after a hot Summer day of pulling weeds. Some recipes are reminders of dishes I love but have somehow forgotten and other’s are ethnic flavors that I haven’t yet explored.

Friends & Family

My greatest source of inspiration is when my fiancée sends me a link on the NYT app and says “this sounds good”. I love cooking for him and when he’s excited by a dish then I’m excited to make it. I also make sure to let him know that I appreciate the encouragement.

My friends who enjoy cooking motivate each other by doing dinner parties that are themed around a specific cuisine. We plan these parties months out so that we can practice new recipes, flavors and techniques.

Farmer’s Markets

My business operates in Pike Place Market and revolves around the seasons and the producers. My clients will sometimes ask me “why did you pick this menu?” and my answer is simple “it highlights the freshest ingredients available to us”. It would be a shame to miss tomato, or worse, peach season! Chefs travel from around the world to cook with our produce and proteins in the NW. Summer in the Northwest is a food lover’s dream. Go and shop at the farmer’s market and talk to the producers to see what is fresh.

Cookbooks

It’s odd to admit it but cookbooks are somewhat new to my repertoire. I moved so often in my youth that I was a little traumatized by schlepping around heavy textbooks. I thought the internet was omnipotent but I was wrong. Cookbooks add an additional layer of richness that allows me to refer back to ideas, have reliable recipes on hand and get to know talented chefs. They are worth the investment and shelf space.

Podcast

If you haven’t listened to Tom Douglas and Thierry Rautureau’s Seattle Kitchen podcast then you’re in for a treat! This dynamic duo have a weekly two hour show focused on taking dishes from “ordinary to extraordinary”, tips and tricks and discussing local food.

Happy Cooking!

20161203-IMG_5151 (1).JPG — Post By Liz Philpot