The following post was inspired by two amazing cooks. Korean cook Jeong Kwan known as the philosopher chef and Mimi Thorisson amazing cookbook author of A Kitchen in France. Both have absolutely different lives yet one thing in common, food. Jeong Kwan is a monk who believes she needed to be alone in order to be free and lives in a temple in South Korea and Mimi Thorisson is an author, wife and mother of 6 or 8 kids ( I lost count) and 9 dogs ( I also lost count) who grew up in Hong Kong and now lives in Médoc, France. I absolutely identified with both and see a great deal of myself.
I love so much food (my husband thinks otherwise) but I’m very passionate about eating and good food. Since I was a child I loved cooking and preparing diverse dishes inspired by french and asian cuisine. In my mid-20’s, I took in Costa Rica a one year course in Gastronomy in the leading cooking institution of the country ( nobody saw that coming right?) and I got certified as a cook ( see my about me section). To make it clear I’m not a chef just an aficionado that likes to share and communicate emotions through food. Cooking is about paying attention and this keeps me calm and mindfulness, is that mindset of sharing when eating.
The purpose of today’s post is to introduce my new section on my site ( recipes) where I’ll be sharing dishes that I personally prepare, recipes from my favourite cooks or inventions of my own. All recipes are printable, just click on the printer icon at the top of each recipe and listo.
Allow me to share some amazing thoughts from Korean cook Jeong Kwan: “creativity and ego can’t go together. If you free yourself from the comparing and jealous mind your creativity will spring from every moment and will open up endlessly. You must not become your own obstacle, you must not get owned by the environment you are in, rather you must own the phenomenal world around you and be able to move freely in and out of your mind. That’s being free”.
Hope you enjoy this section as much as I do and let me know your suggestions or any recommendations on new recipes or dishes you want to share.