SPE Certified

Menu

SPE BLOG

Behind the Scenes

From Callused Hands to a Grateful Stomach: a Diary from the Rouge Tomate Kitchen (Part 2)

From Callused Hands to a Grateful Stomach: a Diary from the Rouge Tomate Kitchen (Part 2)

Dietetic Intern Tim Chin reflects on his time spent in the Rouge Tomate kitchen and how it affected his sense of mindful eating.

If you are reading this blog, then chances are you’re a fan of good health practices. Whether you want to eat better or cook healthier, it is likely you consider physical wellbeing part of a wholesome human experience.

 A lot can be said for healthy choices, healthy cooking techniques and the hours of bench-­‐work and analyses underlying those techniques and choices. On one hand, the SPE Certified blog represents a compendium of valuable insight and information to that end – bursting at the seams with recipes and expert recommendations for success. But as much as this blog rapid-­‐fires nuggets of gastronomic and nutritional wisdom, it’s also worth considering how we might think of the food we cook and eat. Really, what goes into a plate of food? 

If I think about it and reflect on my own experience in the kitchen, a whole lot goes into food. Three weeks of plating seasonal miniature tartelettes has shown me that hours and hours of preparation – from the mixing of sablée doughs to the painstaking cleaning of individual clementine segments – go into one plate of food days, even weeks before service time. Ingredients must be sourced, selected, bought, inspected, prepared, and appropriated. And of course, there is the plating. 

But the next time you go out – or stay in – to eat, whether you are faced with a tiramisu or torchon, think of the humble tartelette. Think of the nimble, callused hands that prepared something so small, so delicate, and so flavorful – all for five seconds of consumption. And be thankful for those hands that continue to do so!

Read part 1 of Tim's blog post here.

mindful eating


Latest Posts Subscribe to the SPE RSS feed

E.Coli O157: Not Just the “Hamburger” Disease

May 29, 2018 by Kristy Del Coro, Senior Culinary Nutritionist

You may think that undercooked meat is the most likely source for food-borne illnesses, but vegetables have been to blame for recent outbreaks. Kristy Del Coro discusses the spring's romaine-related outbreak and things you can do to reduce your risk of getting sick.


Recipes

Recipes

Ingredient Profile: Ramps

May 20, 2018 by Jessica Lin, Dietetic Intern

Dietetic Intern Jessica Lin got creative with ramps, the hyper-seasonal sign of spring!


Connect


Blog Search


Categories


SPE Certified Newsletter

Sign up for news on the latest SPE-certified venues, events and SPE updates.

We will never share your personal information with a third party.