The Chef as an Artist

What is art? What is beauty? What is yummy? The answers to all of these questions lies with each and every individual. I couldn't possibly even try to convince some people that I know that a food such as asparagus could be tasty. But, to me it can be. If it is done right.

This leads into a bigger question. Are chefs artists? I would argue that yes, they are. Now, I will grant you, there are some major differences. Chief among them is the fact that many artists are not popular until after they have died. I can't say that I would use that as an argument for a chef being an artist, as there are probably not too many things that would be good once the chef has died.

Chefs are given certain tools, many of which are available to the general public, and turn them into something fantastic. If anybody has watched the show "Top Chef", they will know that, for most of the menus, the chefs do their shopping at a Whole Foods-esque grocery store. To me, an artist is one who can harmoniously blend many different things (colors, notes, words) into one cohesive entity.

I could go on and on about this topic, but what I really want to discuss is the book "Culinary Artistry" by Andrew Dornenburg and Karen Page. They talk to some of the country's greatest chefs and ask the question - Why does the chef deserve to be considered an artist?

When they are not discussing what makes a chef an artist, they are providing hints to the reader as to how to become an artist yourself. This is done with many ingredient charts and tables with relevant data about the season that the ingredient is at its most prevalent, other ingredients that pair nicely with it, and even which cooking methods are the best for this ingredient.

Now, they are not even trying to come close to implying that they have presented an exhaustive list. There may be combinations that haven't been thought of. There are ingredients that they have not included (even though they do list many things - from kohlrabi to quince). However, this is a list of combinations that have been tested by chefs such as Rick Bayless and Alice Waters. It is something of the CliffsNotes for cooking.

While there are some recipes in the book, the bulk of the development is up to the reader. The authors don't want to tell you exactly what to make. Instead, they want to guide you down a path of, "Well, these two ingredients go nicely together, so work with them and see what else just happens to fall into the pan."

The road of an artist is seldom an easy one. It is nice to know, though, that with this book, you are getting the knowledge of the top chefs from around the country, and all those who came before them, as a map to help you on your journey.