I’m extremely lucky to be married to a former chef who catered for sitting presidents. Yes, I certainly get all of the consumption benefits of having a chef under my roof — but more importantly, I get a world-class firsthand education in how to food.
I haven’t just learned “how to make a dish that tastes good.” That’s actually pretty simple: Follow a good recipe. What I’ve really learned is how food behaves. What the system of food is like. The science of food, the art and craft of choosing proportions for desired results. I’ve always known what good food tastes like, but now I know why.
This systematic knowledge took me from following recipes step by careful step in 2013 to freestyling it with substitutions and eliminations as the whim seizes me today. It’s also allowed me to develop a distinct style — I’ve come to love certain combinations of ingredients, and increased my ability to experiment within those flavor profiles.
I’ve gone through a similar transformation in my writing, too, though inversely. I used to freestyle too much; I’d sit down with a first line or a vague notion and punch out a few pages of something unstructured and full of interesting frayed ends.
Ultimately, those weren’t stories that held up under much scrutiny. I’d bore of them and wonder why I couldn’t finish anything.
In the last few years, in addition to the “writing about writing” books I’ve always read, I started scrutinizing good stories in all forms of media, and studying writers’ systems of crafting plots and characters. This has given me the vocabulary for my instinctual sense of how to story.
Now I can flip through a draft I wrote a few months before and not only spot the holes, but name them, and understand how to find fixes for them. I’m no master of fiction, but I’m a much more confident writer than I used to be.
The ingredients, the proportions of a good story — these are things I know when I meet because I’ve been a voracious reader for so long. But now I understand them and have the toolbox at my disposal to fix them in my own works.
Such is the magic of learning how to cook.