I just found out that I suffer from a multiple personality disorder. Not that it's a diagnosed medical condition, but it will certainly help me understand what goes on in this blog and why I feel totally impaired in reconciling three major aspects of my life.
One side of my kitchen wants to be devoted to making the best food I possibly can, given my training and being true to my roots. This does not mean that all of this preparation needs to be French. It can be new founds of the week, simply delicious recipes that I found on my numerous visits to fellow foodies blogs, or simply what appeals to me at the Farmer's Market and gives me that "I can't wait to be in the kitchen to try this out" attitude.
The other part is based on my second life as a Chef: wanting to incorporate the foods of the people I cook for at the Malibu Beach Recovery Clinic, adapting my daily recipes to this particular group with their own restrictions (GI Diet, no white stuff, no sugar, plenty of fruit and vegetables) and allowing them a space where they can cook with little or no restrictions.
The third part is geared towards my own specific needs at the moment, meaning losing the weight that I have accumulated in the last seven years. This being the most pressing issue as there is no way I can allow myself to turn a blind eye to what I see in the mirror any more. Why do I always think the mirror is the one with a problem.....
I was so torn between these different aspects of my culinary life that it brought me away to what I love to do most: share my passion for food with you.
But life is not a slice of time with total disregard for what was true five minutes ago. I am the same me who will indulge in a homemade intense chocolate sorbet and try to discover the miracles of sugar free meringues (still haven't figured that one out!). Life is a mish-mash of individual moments, some of which are perfectly aligned in their timeliness, and others just a roller coaster of non-logical sequences. Maybe an oh-so-good moment of supreme decadence can be followed with a 2-point egg-white omelette to compensate.
My kitchen is just that: chaotic, full of inspiration, sometimes typically french, sometimes not so much so, sometime dipped in heavy cream and chocolate goodness, and others focused on healthier choices.
To all of you, thank you for helping me bring it all together, in all its disparate beauty and deliciousness. Something's for sure, it all tastes pretty darn good!