I must say, cooking is in my blood. One of my grandmothers was a professional family cook during her younger years, and I will always remember her down to earth completely Austrian food. Her “Rindsbraten” and “Erdaepfelkroketten” will be forever in my mind. Ah, I can smell it now!
My mother was the creative one – out of necessity. We never had a lot of money, especially when my parents were first married, and so a little food had to go a long way, and still look and taste fantastic.
So I was always around food lovers and food artists in their own right. But the real art of food, on how to integrate food into life, and make it a vital part of one’s life journey, I learned much later, from a true Martial Arts Master, Grandmaster Tae Yun Kim.
From her, I learned that it’s not only the freshness that counts, or the oven temperature, or whether food is organic or not. I learned that things that seem so far out, like your thoughts while you prepare the food, will make a difference in how the end product tastes and affects those that eat it.
But I’ll get more into that later.
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