In the process of exploring food, from the grounds treasures to the scientific application of products, it is difficult to pin point the drive and direction we are taking. I do not come close to understanding many ingredients and the application of them. Rather, I continue to put my hands in as many pots as possible and adapt to what I experience.
I have taken a road which has probably been traveled by many, just not me. Some days the path is clear, while on others it is over grown and full of underbrush slowing the way. I have recently wondered if perhaps I am looking for obstacles? I run into them like I specifically search them out. Yet, at times I realize that what appears to be an obstacle from afar is just part of the path I am currently traveling. I do not plan to run into trees, yet when looking at other natural beauties, sometimes a tree jumps in the way.
That leads me to the question, why use the color yellow? Ask a young child why they choose a specific color from a box of crayons. Some days a long indepth answer ensue,s while on most days the answer is because I wanted to use yellow. The same simple approach to the box of crayons may be applied to artists and chefs. Unfortunately, at a later stage in life we have many more influences on us and are more apt to discuss the merits and uses of yellow and how its interplay ties into the complete coloring. And the funny thing is, the young child is giving a more sincere, stripped down interpretation of a vision. Sure the child may not produce a painting for the MOMA, but he could.
To look at ingredients of all sorts with fresh eyes is incredibly difficult and equally daunting. Yet, if on occasion we can just pick the color yellow we might discover something fresh.
