Good afternoon, friends and neighbors!
Since my previous book-related blog was about cookbooks that are just fun to read, I figured I’d keep wading in the literary sea and pull out another- albeit smaller- list for you!
A professional cook and chef has to do more than just cook. They need to manage people, time, and materials. They need to lead, teach, and learn from themselves and others, and know how to use EVERYTHING at their disposal.
Here are a few books that maybe weren’t intended for the kitchen, but can help with exactly that.
1. Tao Te Ching by Lao Tzu (trans. by Stephen Mitchell)
Ironically, sometimes the best way to get everything done, is to stop TRYING to get everything done and just let yourself do it.
In the Tao Te Ching, a fundamental text of Taoism, Lao Tzu teaches that things go wrong when we force them (or ourselves) to be something they are not. When you stop forcing things, or letting your ego, anxieties, and preconceptions get in the way, you achieve wei wu wei, “doing not-doing”, or “effortless action.” In the kitchen, we might call it soigne– but it’s the point where there is no difference between the cook and the act of cooking.
“When the Master governs, the people are hardly aware that he exists. Next best is a leader who is loved. Next, one who is feared. The worst is one who is despised. If you don’t trust the people, you make them untrustworthy.
The Master doesn’t talk, he acts. When his work is done, the people say, “Amazing: we did it, all by ourselves!”
2. Tenzo Kyokun (Instructions to the Cook) by Eihei Dogen zenji
If you are reading this post, it is likely that you have chosen/ are considering choosing cooking to be your career. It’s definitely not a glamorous life. We’ve chosen to work and to serve- very hard, and often in obscurity. It’s easy to get down on yourself about that fact.
In the 13th Century, however, Dogen- a Japanese Zen master- wrote “Tenzo Kyokun”, instructions for those who would be the head cook at a Zen monastery. Far from being work for menial servants, Dogen extols the position as requiring a capable and accomplished monk. He elucidates the virtues of cooking. How the responsibility, attention, and mindset necessary to cook can lead one to enlightenment and incredible karmic merit through service. He reminds the cook to take responsibility- oversee everything personally, and treat everything in his care- tools, ingredients, people- with care and devotion.
Some people sit on a cushion or a sun-lit porch to meditate. You can certainly do so while cooking risotto and chopping onions.
“If you only have wild grasses, from which to make a broth, do not disdain them. If you have ingredients for a creamy soup, do not be delighted. Where there is no attachment, there can be no aversion. Do not be careless with poor ingredients, and do not depend upon fine ingredients to do your work for you, but work with everything with the same sincerity. If you do not do so, then it is like changing your behavior according to the status of the person you meet: this is not how a Student of the Way is.”
3. The Hagakure by Yamamoto Tsunetomo (trans. by William Scott Wilson)
“It is spiritless to think that you cannot attain to that which you have seen and heard the masters attain. The masters are men. You are also a man. If you think that you will be inferior in doing something, you will be on that road very soon.”
4. The Boy Scout Handbook originally by Lord Baden-Powell
This isn’t just about philosophy or inspiration- though it absolutely can and should be. The BSA Handbook is about PRACTICALITY.
In “Down and Out in Paris and London” by George Orwell, we learn the word debroulliard- what everyone in a kitchen worth their salt wants to be. The guy who can pull an answer out his back pocket and make it work. The resourceful one that makes it happen.
Between minor medical emergencies, fixing a broken sauce-dropper with fishing line, weaving a net over a shelf to keep bowls from falling off, and more, my time as a Scout has helped me out more in the kitchen than I can begin to describe. Beyond skills, the resourcefulness, work ethic, discipline, and code of conduct I received from the Scouts counts for plenty on it’s own.
“A Scout is Trustworthy, Loyal, Helpful, Friendly, Courteous, Kind, Obedient, Cheerful, Thrifty, Brave, Clean, and Reverent.”
This is just a few of the books I could think of right now, but I’m certain there are more. What about you all? Any you think I should mention?
2 thoughts on “Non-Culinary Books That Belong In a Professional Kitchen”
I think just for fun or to suggest something unexpected or unusual, I am going to fill my kitchen bookshelf with glamour books and reading materials instead of the usual recipes. You wouldn’t want anyone trying to interrupt when you are cooking right? If they grab a book and saw that you are doing things differently, it will be a disaster. If there are three of you, you would have had two backseat drivers if they read to you instructions which you dont’t really intend to follow in the first place. If I put other books there except anything that had something to do with cooking, it will be fun to have a little chit chat while I cook.
Hahaha! Well, that would certainly be something… The books on the shelf at my home kitchen are either ones with favorite recipes or just for reference. Otherwise, I tend to have my eyes on what I’m cooking too much to read a book. Podcasts and books on tape, however…