My Little Secret # 2

January 18, 2011 at 9:56 pm John Davis Leave a comment

I recently “outed” myself by revealing the fact that I didn’t know how to cook,   despite  owning and operating a fondue restaurant, Chicago’s Geja’s Café, for over 45 years.  I never really went out of my way to keep my kitchen ineptness suppressed, though I did conveniently skirt the matter.

Now that my family and I have relocated to Park City, Utah where my restaurant background is not known, it was safe to finally fess up and learn how to cook.  It’s also a matter of necessity as my wife prefers skiing over sautéing.  Restaurants?  Park City has a nice array of dining establishments, but I’m in the “home-cooked-meal” period of my life – I like to think of it as somewhat akin to Picasso’s blue period.

Many of my new Park City acquaintances recommended taking some local cooking classes.  Seemed logical, but it just didn’t feel right.  Apparently, my pride had kicked in.  After all, I was the owner of a prestigious Chicago restaurant and couldn’t picture myself standing around chopping and peeling and boiling with a bunch of “civilians.” Too basic and I really should be beyond basic.

It was then that I remember an observation learned from hanging out with flamenco and classical guitarists at Geja’s:   Serious musicians may initially take a lesson or two, but the good ones ultimately lock themselves in a room for 10 hours and practice, practice, practice.   The light was lit.

More to come on my road to culinary competency.

Kind regards,

John Davis, founder, Wine Insiders

 

 

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