The Mystic Approach

Many of us, in this profession, spend our entire lives searching for that 'signature.' Like writers, once we find this, the truly great things start to fall in line. I have spent my entire career telling people that I have no signature, because I didn't feel I had one. Sure, I was placed in the box of 'molecular gastronomy,' because it was necessary for the writers (including me) to define my approach. I was always uneasy with this, like a fat kid at a belemic wedding...

Then, last night, unexpectedly, all of my life experiences converged at one point and it made sense. I was watching 'Purple Rain.' Prince's father comitted suicide. I watched as Prince cried the real tear (the only real acting he did in the whole movie.) I studied the look on his face, the loss of my beloved cat still in the back of my mind. Prince has always reminded me of Jimi Hendrix and when I think Jimi, I think 'Bold as Love,' Like Franz Kafka, these people typify the genius I want to be when I grow up...

Then it hits me- I am not the 'mad scientist' person we have all come to think. I am a left-brainer- the creative, passionate, soul-based type. Deb had made an off-handed comment about me 'being all about flavor' quite a while ago. She was right! I have been trying to be that right-brainer for some time now and have found it hollow. Watching Prince belt out 'Purple Rain' from his depths reminded me of this.

Then, all of my professional growth experiences starting darting across my mind, like some rapid succession. I can only describe it by saying it was a kalidescope of what I have been taught by the numerous greats that I have had the pleasure of working alongside...

BOOM! There it is!

The mystic approach...

With this method, I will truly begin integrating soul-aesthetics into my work. In the middle of summer, if I want you to think 'winter,' I will pull at the universal strings that remind you of that. Egg-nog would be too heavy. A light, egg-cream on the other hand?... A Super-chilled vodka shot up? With frozen small-berry? (remeniscent of the poinsetta berries) I'll even put them together so they look like this on the plate/in the glass.

Bio-nutritive is one of the new, hot concepts in modern cuisine. Basically, it takes the aboriginal medicines of the region and extrapolates this knoweledge upon the final product. If I want to invigorate you, Im gonna feed you ginseng, capsaicin and high-ginger. If I want to relax you, lavender, sugar and clove work well. These are simply modernizations of the mystic medicines/traditions. What if one was to apply the full range of aesthetics (spells?)

See what I'm getting at?

Seemingly inoccuous things like plate design, back-notes and sense of sound, I hope, will gain new traction. The guest, hopefully, will walk away with a deeper sense of 'fulfillment,' but not be able to put their finger on why...

Why = Because We Care

Where is this all going to take place? Are you behind the bar again? The wife and I haven't been back to Z's since you left.

That's some "Heavy" stuff Yo! Very interesting!

Wow Stephen! You're going way past the "feeding people" grey area and getting into "moving people" spectrum of colors. Like when an actor/play/movie/book goes from merely entertaining and leads its audience into a new way of looking at life. ( Purple Rain just did for you.) Aren't epiphanies fantastic! Those little spiritual moments when it feels like God has poked you with a chopstick or on those really great occasions when it feels like he's whopped you with a sheet pan.
Thanks for sharing such a personal moment with us.