Uses Architecture as Model, Seasonal Foods as Inspiration

Keith Snow is chef and founder of Harvest Eating.com. He will debut a new PBS TV cooking show in September and will present at The Edible Garden tomorrow.

I am very happy to see the public turning the tide on the recent bad food trends and diets and embracing a seasonal-foods lifestyle. On my Web site, Harvest Eating.com, I have been promoting the idea of cooking with seasonal ingredients for roughly five years now. I have seen the interest in my work reach a fever pitch this year as people are truly attempting to change their eating habits to a more sustainable and community-based approach that includes plenty of local sourcing. This is fantastic and shows that the public is paying close attention to the chefs that are leading the movement. I’d like to think I am among the chefs making a difference in this area.

In preparation for my appearance tomorrow at The Edible Garden, I had been contemplating what my demonstration should comprise. There are plenty of chefs who give rock-star demonstrations that show off their skills in all sorts of culinary focuses, including seasonal cooking. However, I am trying to do something different this time. I want to grant access into the part of my brain that allows me to create recipes. I don’t think enough chefs, or any for that matter, attempt to teach the art of “recipe creation” to the people they encounter at demonstrations or other public events. I will attempt to change that on August 15 in NYC.

I believe that most “foodies” don’t give their own senses enough credit. Most people know what good food looks like, smells like, and tastes like, yet if you ask them to create a recipe without the aid of a cookbook, things go astray. The prospect of creating recipes for most people is daunting. That was the case for me as well for many years. It was only later in my career in food that I became a prolific creator of great recipes. Anybody can create a recipe, right? Let’s see…how about smoked salmon and peanut butter yogurt with chopped onions and grapes? Does not sound too good, huh?

To create great recipes, you need some guidelines, some boundaries, and some building blocks of knowledge to judge the combination of flavors, textures, and smells. You are attempting to create balance. read more »