When I was a cook

5 years ago, I was a cook. It had always been my job until I moved here.

The hazards of life made my last position the last one unfortunately. For a little bit more than a year, I worked hand in hand with a young restaurateur who believed consumers could change the world. He told me about the importance of buying only local products, seasonal fruit and vegetable, knowing where your meat comes from, visiting your cheese suppliers…

The restaurant opened at lunch time from Monday to Friday. Regularly, we also had events during the weekend. The days were long and non stop. But it was so rewarding. Having the control and the knowledge of what your cooking is invigorating. I was proud to serve the food we sliced, seasoned, assembled every morning.

After work, I’d have time to collect my daughter from school and I would would cook some more at home. Not that I learned amazing technics or wanted to try Michelin star recipes. I just wanted to feed my family with goodness.

Ever since I worked in this little organic canteen, I haven’t turned back. It changed my consumer habits and I try to take the world into account as well as my family’s health. I avoid packaging, supermarkets, tomatoes and cucumbers in winter… My daughter has decided last year she wanted to be a 96% vegetarian – she allows herself a guilty pleasure once a month !

This young man told me about the value of simplicity.

Sometimes, a drizzle of lemon juice and a soupçon of black cumin is enough to season your salad.

Sometimes a loaf of plain artisan bread is perfect for your tartines. We’re not all gluten intolerant and a little of bread will not make you ill.

Sometimes you can trade your usual goat cheese for a piece made cow’s milk. Again, it’s a question of balance.

As long as you choose carefully what you eat, it will be tasteful and healthy.

More than anything, I learned that food could mean love.

Feeding someone is a primary act. It has to be done with generosity and the will to please. Whether it’s done professionally or within a circle of friends/family, it should always be done with full consciousness. Even a cheese sandwich deserves good ingredients, and a bit of time.

Show you care. Go on, cook, share, love. Be a knight!


“Ask not what you can do for your country. Ask what’s for lunch.” 
― Orson Welles

11 thoughts on “When I was a cook

    1. I have no skills really. This is just pleasure. At 25 I didn’t know what to do with a courgette!
      Thank you for the nice comment about food photography. I wish I were more skillful in that area.

      Liked by 1 person

  1. I totally get what you were saying Vero. Good food can be made cheaply, with simple ingredients and a delicious extra dash of flavouring/seasoning. My son has decided to become gluten-free. Even though he’s not coeliac. I think it’s always a question of moderation if you can do so, with diets and foods, and it sounds like your daughter is also conscious of that. These predilections challenge the primary cook of the house to branch out and make something a little different. In catering for my son and daughters in-law, I have cooked up some delicious vegetarian dishes recently. I love that you mention these meals are simple but can be made delicious with little additions – this is a great example of giving love. I love cooking food for my children even though they are now adults and live away from home. I still enjoy putting extras in the freezer so they have a spare meal to heat when they are busy.

    Liked by 1 person

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