My New Year's Culinary Resolutions

I would like to think I’ve learned a lot running this soul food kitchen over the past one and a half years. With that in mind, I thought I’d take a stab at capturing a few of the things I’ve learned, with an eye toward self improvement. Here goes:

Dear Martin:

I know you like to pride yourself on bold flavors. That does not mean you have to blow people away with ridiculously spicy flavors. Oftentimes boldness comes with subtlety.

Yes, limes are amazing. They make a dish go zing into the night. Sometimes a quieter touch, finishing a dish with a squeeze of lemon or a touch of orange zest works better.

Yes, we first eat with the eyes. Finishing and plating are critical. But don’t forget that the food itself has to be outstanding. Remember what your mom said about what she called “clothes horses”: people who look gorgeous on the outside but are vacuous on the inside.

The customer is always right. Except when not. If they sense the taste of pernod in your mac n cheese, what is it your place to tell them “no way.”

Somewhere in Israel, somehow, you CAN find that particular ingredient you only think is the lost grail: Urfa or Aleppo chili, Carolina rice and white corn meal, fresh curry leaves. Never give up the search, because the search, like looking through the card catalog at the Bodleian library, always turns up surprises. And you can always find a substitute, itself a journey of discovery.

Badly scorched pots can be resuscitated. Always. Well, almost always. When you set one of your cooking timers, please make sure the alarm function is switched to the “on” position.

You cannot, repeat cannot, correct an overly-salted dish.

Please, please, please, locate as soon as possible a compost destination nearby.

I know you learned in business school that you have to have the strength and courage to fire unwanted clients, but quit being so damn picky. Just because someone does not show your level of expected civility, does not mean that s/he should be relegated to the “untouchable” category.

Cooking is all about harmony, joy. You are a simple ferryman, taking folks from one side of the river to the other. Stay in that zone.

Love m