Culinary delights and the process behind these

Watching episodes of Junior Master Chef Australia made me feel embarrassed at my lack of culinary skills. These tiny girls and boys concocted delight after delight with such ease and confidence.

I try to picture myself at their age and all I can see is a youngster who took meals for granted and the only forays into the kitchen were to see what was in store for us or to put away a plate. Most of these kids said that their nana (grandmother) instilled this passion in them. It is heart-warming to see this connection between two generations with one contestant saying that his grandma’s patience and loving instructions made him persevere to be the best that he could.

That probably proves that we have to wait to be grandparents before we have the necessary patience when dealing with young ones. Being one generation removed and not having the final responsibility for their lives certainly helps.

These young chefs were put to test after test and acquitted themselves creditably. What struck me was that in today’s world of high-tech games and obsession with computers, there are still children who like spending time in the warmth of a kitchen, being mentored by an adult and taking pride in creating dishes that often are family favourites. Most of the competitors I watched were a dab hand at baking, rolling pie crust with such expertise one would think they’d been doing it in the womb.

The only time I found common ground with them was when one of them decided to dish up a deconstructed tart or pie which simply meant that something had given way somewhere and the only way to get out of the situation was to make it seem that the end product was a deliberate choice, showcasing one’s avant-garde nature or artistic streak! Now that’s a gimmick I can use whenever I get down to the serious business of basting and sautéing. It’s also known as never admitting that you are in the wrong when you’re caught on the back foot. To me it speaks of dexterity in turning a disadvantage to your benefit, making everyone believe you are the epitome of originality.

Over the years I have had friends exchange recipes in a sort of chain letter system, getting excited over the possibility of trying out new dishes while I am the passive observer, only interested in the end product, not the process itself. They all know better than to comment on my non-participation. They have heard my mother, who incidentally was a very good cook, say about me, “Oh, she will probably burn water if she boiled it.” That is the recommendation I grew up with and there’s no need to feel sorry for me. This critique never fazed me as I knew her words were the absolute truth.

Of late these very same pals have been writing about organic food products and wholegrain and other such healthy topics which are the fad of the day. But even this does not move me to comment or action. I skim through the recipes sent and wonder how each would taste and that’s it.

A friend rang up on her way to the UK. She was in Dubai for a few hours and insisted on giving me the recipe for a dish she called ‘divine’. I wonder if there’s something about me that screams, “That is one hungry girl, she needs all the help she can get”. I heard her out patiently and promptly dismissed it from my mind.

My reasoning is that the proof of the pudding is in the eating. So, if you want me to believe that something is really as good as you say it is, whip it up and let me come to a decision.