I have begun to look beyond the kitchen doors. I believe I have written about our trip to the MOMA and its profound effect on my culinary vision. If not, I have now said it. Recently I have been drawn to sea and landscapes. There is more to the world beyond the plate at hand and the ingredients in the walk-in.
The interaction between land and sea triggers many ideas with an aesthetic which is raw and ever changing. Similarly the juxtaposition of shapes, sounds and textures for edible ingredients is equally stimulating. What I enjoy about these external stimulations is the process of translation. I may see an outcropping of rock covered in moss and be really excited about how its place in nature makes it unique and appealing. I must then capture that outcropping, usually a quick sketch in a notebook and then translate the sketch into a composition of ingredients. Many times I just sketch and place generic associations to the varied parts of the drawing, looking to become specific in the kitchen. Other times, I can see a complete dish with accents and garnishes all aligned as a representation of a scenic inspiration.
My notebook is growing worn as I continue to sketch these land and seascapes, being inspired by the time outside the kitchen rather than in.