Bistro or BBQ? What kind of chef are you?

As one gets older we must decide what kind of person we will be and how we will let ourselves be defined. Will we be known for being funny, good in a crisis, thoughtful to a fault, relentless in our pursuits? Certainly to some degree we have control over how this definition comes to fruition, but there are some elements of nature that are undeniable.

One’s self in the kitchen is often a good metaphor for life. Are you the kind of chef who whips up whatever is in the fridge, a veritable MacGyver of cuisine? Or are you someone who dutifully plans each meal, follows each recipe to a T, and never allows yourself the freedom or permission to branch out.

At a unique cross roads in my work right now, I will be leaving a place and people that I love and going onto what I truly believe is the right decision for my career but which holds daunting challenges and unknown territory.

As per usual, when life gets messy I clean my kitchen (which is usually already very neat), pop open a bottle of wine, crank up the stereo, and start cooking. Feeling that in some sense I will be stepping into a role that requires more control and restraint than I’m currently used to I allowed myself a night of total fun and indulgence in the kitchen.

Rather than take you through each item, step-by-step, let me rather share with you what’s currently on my culinary wish list. Items that help explain the chef (read: person), I wish I might someday be*:

• The Most Perfect Duck Confit (Elegant and sophisticated, if not slightly and unapologetically complicated)
• Souffléed Macaroni and Cheese (Accessible, warm, and everyone’s favorite)
• Foie Gras (Slightly offensive, but undeniably good)

*Disclaimer: Haven’t yet tried these recipes….if you do, comment back and let us all know how they are!