Prompt: Write about your job.
A Chef’s Life
It’s frustrating, sometimes maddening how life can hand you curveballs when you least expect it. That is what happened to me in 2002 when my career as a newspaper reporter was suddenly, rudely derailed by an explosive psychotic mania episode, resulting in hospitalization and my diagnosis of Bipolar Type 1. I resigned from my job and entered a world of debilitating medication, alcohol and weed use, repeated episodes and thus more hospital visits. The thought of ever working again in a “traditional” job slipped away, and even the federal government seemed to agree, by granting me disability payments every month, which I applied for and was approved for right off the bat, no lawyer required.
Yet it’s somewhat compelling that although I was no longer in the workforce with most others, my desire to produce a product, to have it be the best I was capable of doing, and for it to be something I loved raged inside of me, and I quickly switched gears that summer of 2002 and threw myself into a new project: cooking. I mean, here I was, at home alone while my husband was schlepping at a job he hated at Nationwide Insurance, me in the kitchen in a red plaid bathrobe chain-smoking and drinking coffee, thinking what the fuck am I going to do now? And I just looked around me, at the pots and pans, and thought, “I can do something with this. I can create.” And thus a new vocation was found.
Looking back now, 21 years later, I’m not surprised that someone blessed with bipolar creativity would be drawn to the wonderful world of cooking. It taps into so many different levels of creative and technical thought. What tools are you going to use to slice, dice, mince and chop? Welcome to the world of knives. What temperature and timing is required to cook your meat and vegetables properly? Are you roasting, steaming, grilling or frying? What condiments enhance your meal, what vinegars and oils elevate your marinades, dressings and sauces? Then there are spices, something that has taken years to master, and I’m still learning. Cumin, paprikas, turmeric, curry powders, allspice, nutmeg, coriander and star anise, to name but a few.
I’m fascinated by herbs, and all vegetables, the way they look and how they feel when I touch them. And their taste, how they interplay with one another. Pastas and grains, all types fill my cabinets, some specially ordered online. I’m constantly looking for new ways to use them, be it in a salad or casserole or whatever, anything is fair game. Dairy figures prominently in my meals, this is a butter, cream, yogurt and every variety of cheese you can imagine household. Fortunately neither my husband or I have any allergies, so pass the pecans, pistachios, or perhaps some pepitas, if you please!
My kitchen has become my office, and I suit up in my apron and show up every day. About 10 years ago, we had our kitchen gutted and completely redone with gorgeous red cabinets that stretch up to the 12-foot high ceiling, and a Carrera white and black marble countertop, like you see in some ice cream parlors around town. I feel fully enveloped in a creative workspace when I’m in Melissa’s Kitchen. Sure, I’m surrounded by my gadgets, like a Cuisinart blender and food processor, an air fryer and a Kitchen Aid mixer, all which make food prep much easier. But no rice cooker or Instapot for me. Somehow, those time-saving devices feel like cheating to me.
If you ever wondered about that phrase, “The way to a man’s heart is through his stomach,” I’m here to tell you it’s entirely true. One of the rock solid foundations of my 22 years of marriage is my consistent, elaborate ability to wow my husband with different gourmet dinners every night. With each bite, our love grows deeper, and my husband is always sure to compliment me after every meal with a big kiss. He constantly tells me I do a wonderful job and have a great reputation in my abilities. “You keep us alive,” he often says, and I laugh, but secretly love hearing this.
Like many households, I keep an assortment of whimsical magnets on my fridge to liven things up. One magnet I’m planning on ordering from Amazon will have an old, Irish proverb: “You gotta eat, so it might as well be good.” That’s the credo I now live by, working away in my kitchen office here at home. I’ve found a purpose, and isn’t that something we all strive for? I think so. I may have a disability but I’ve worked my way around it, and I’m proud of myself. Life hands you lemons, make lemonade. Guess that’s another magnet I need to get.