Creativity as a Chef


Cooking is a creation. As a creation, it is a personalized view of the way we like to express our feelings. It is how we share our sense of art, our knowledge, and our taste with other people.  Food, after all, is not merely a product. It is necessary to our sustenance. Food is the support of life and is the center of the way we live when we take a moment to sit down and share life, share conversation and share the joy. That is the joy of cooking which is a cliché, and yet it is the ultimate way we really fulfill ourselves and those around us” Piero Selvaggio    

Cooking involves the creation, that which display love towards preparing good food, and when the consumer enjoys it, there is nothing more satisfying, more fulfilling, and something that fills a chef with a lot of pride and humility. This sense of satisfaction is more sensational than the satiety obtained from having good food.   

Food attracts passion & perseverance is an understood fact, it pumps up the adrenalin levels and tempts one to excel in their activity. Cooking involves ambiguity which is evident when Escoffier remarked, “cooking is a science and an art”. As both of these aspects are involved, a chef’s calmness and insanity are displayed evenly, when a normal person interacts with him/ her. This insanity may eventually be creative in nature, however, care should be taken to control and reign in burnout.

This fast-paced and full-throttled modification makes me wonder at times, the direction at which the skill development/ enhancement is headed. Construction and then deconstructed classical dishes is considered quite nouvelle these days, paired with very good culinary knowledge and all of these garnished with affluent ideas evolved through imagination.

Creativity and scientific information go hand in hand. Science being an essential element and being an obvious answer to all the “why’s” in the kitchen, also plays a big role in modern culinary development. From the haute cuisine to molecular gastronomy all of them have scientific explanations to most of the logical actions or even subsequent reactions taking place. All trends evolving continuously have a combined influence of scientific reasoning and artistic creativity. Time is not far when we would see these two principle disciplines imposing themselves on a much larger scale.

As Keith Floyd rightly once said,

“Cooking is an art and patience a virtue… Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing — love. Love for food and love for those you invite to your table. With a combination of these things, you can be an artist — not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naive, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love.”

Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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