Home Cooked

Uni caviar pasta, a prologue

I recently caught a screening of ‘Pierre Gagnaire: Inventing Cuisine’, and while the movie is hardly new, it was the first time I have actually seen Gagnaire cooking.

I am admittedly not entirely familiar with Gagnaires cooking, I have skimmed through one of his cookbooks, although calling it that would be somewhat of a misnomer, the book is filled with nothing but incredibly artistic shots, usually macro, with a few words from the man himself detailing the thought or the inspiration of the dish. While I gained very little actual knowledge about food, it made me look closer at the finer things, how the membranes of a citrus can be beautiful, or the flesh of a pear that is stained by red wine.

As such, I had high expectations for the movie, and I left feeling both disappointed and satisfied. It was satisfying because he is just as artistic and creative as I thought he would be, although he has trouble at times being coherent because his mind is just constantly exploding with ideas. And it was disappointing because this is by far the most disorganized Ive ever seen a 3 star kitchen before. Pierre basically jumps in on the line and starts taking control of things he shouldn’t be doing, in the process using some very questionable food safety practices, you can view the video of this on YouTube. That, combined with the fact that it was shot by the cameraman whose resume must have included films like the Blair witch project, led to a very shaky 10 minute clip of pure mayhem in the kitchen, leaving me incredibly nauseous in the theatre.

But back to the good bits, one of my favorite scenes in the movie was when Pierre visits an art museum. The wise curator/owner of the museum offers what has got to be the best quote of the whole movie, “A craftsman is someone who does well,what they already know. An artist is someone who does things that they do not yet know.”

Okay. I’m feeling inspired. It triggered some thoughts I used to have about art and artforms. I believe all great artists start out with similar thought processes, but they all have different methods of externalizing those thoughts based on their trades. Writers write, singers sing, painters paint, cooks cook. The sources of inspiration are bound only by ones imagination, and often in time, artists inspire other artists and vice versa.

I wanted to do something with my food, the uni caviar dish had already been made, so I wondered if anyone could do anything with It. I eventually sent out a photo of the dish to a friend of mine who writes for leisure, explaining the dish to him. I told him he had no walls whatsoever and he could write whatever he felt like writing, based on what the food(well, technically the picture of the food) was telling him to write. And these are his words

When you’re up eventually you’ll come down, but that’s not always true in reverse. I will overcome, I’m stronger now… hush. Shhh, here she comes. I smelt her perfume. I’m remembering her… no, I mean us; I’m remembering us as a light shining over the ocean, immortal; undying in deep orange-red. The light is warm, but not enough… the light is just right… she gets closer and the light becomes too much. Our eyes meet and I unfold, like an umbrella being tormented by the wind.


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