Studying With A Warm Heart

On By cookingforawakeningIn WisdomLeave a comment

Today I found myself on the roof-tops of Auckland University’s School of Hospitality & Tourism. Invited in by friends who teach the Hospitality and Culinary Arts diplomas and BA’s, we were up and out in the blazing sunshine tasting herbs I never knew existed. They had tubs of Winged Beans (a cool Asian plant with edible leaves, pods, flowers, seeds and roots), Betal Leaf (heart shaped glossy edible leaves that you can use as a wrapper for yummy fillings, not just tobacco!), Cha Om (fern-like feathery fronds, commonly used in South East Asia), Vietnamese Mint (not a mint at all, but fresh and tasty raw or cooked), alongside all the common herbs and some very hot chilies. I had a guided tour of the professional teaching kitchens, the lecture rooms, the fine-dining restaurants where the BA Culinary Arts students cook for paying guests, and saw how they brilliantly they managed all the food waste with effective composting and large worm farms (best fed worms in NZ without a doubt!)

Who does all the washing up I wondered, (and wished I had asked). There is a lot you learn about yourself when facing a mountain of washing up day after day.

Zen master Suzuki Roshi emphasized; “We have to study with our warm heart, not just with our brain”. For many of us, we may have to go looking for our warm heart – it can often be rediscovered down in the basement of our being, rather ignored, whilst we’ve been living on the roof-tops; in our heads. When you’ve located it and re-familiarised yourself with your own goodness (meditation helps here) then we can live, study, work, interact from our true nature. Our core essence. Have you noticed how your warm heart has different motivations and goals than our busy, bossy brains?

6903711925_88ee295a0c_zAuckland University has seven (SEVEN!!) spiritual / multi-faith chaplains who are available to assist with spiritual and personal development. There is a Zen priest who leads interested students in regular meditation sessions. Wow, what a fantastic education these students are having.

It was a really fun and interesting day, made more so by the friendliness and passion of the lecturers who took care of me. It must be no coincidence that it’s a school of Hospitality as well as a school of Culinary Arts. Thank you, friends, for such a inspiring day.

 

Baby Herbs photo by Abby

Finding Balance…

On By cookingforawakeningIn EnergyLeave a comment

With this very first post, I am contemplating balance. I have just been asked to contribute some thoughts to a Hospitality Business magazine article about ‘Chef burn-out’. I’ve felt the burn myself at times, and it becomes pretty obvious I need to pull back. What are some of my strategies? To remember that relationships are of the highest importance – it’s hard to be a perfectionist-control-freak in the kitchen without pissing someone off. To set boundaries – say ‘no’ to extra work that I know I can’t cope with. To let go of the idea of perfection. To have passions and interests outside of work. And to remind myself – it’s only lunch. What else helps you?

Balance is something we are taught in meditation as well – not to strive too earnestly, yet on the other hand, not to relax our attention so much that we lose our inquisitive awareness. We need similar balance in our work life. Or perhaps I should just say, life.

Sneh Roy, who has written a wonderful cook book Tasty Express and continues to post fantastic recipes on her blog Cook Republic recently wrote about how she lost touch with the real meaning of food after 11 years of writing, blogging and publishing. She writes in her post:

cook republic“I saw the world of food change from discovering the thrill of sharing your Grandma’s secret recipe on your blog and starting a meaningful conversation about kitchen memories and the taste of food to the mindless and excessive sharing of every meal dolled up with the most insane garnishes across all social media every minute of every day. Over the years I felt a loss for the true meaning of food. I believe that food is a privilege. And those who have it are very blessed. I also believe that with the way things are now, many people have forgotten the true meaning of food. It is not to complicate lives. It is not to create envy or depression. It is not to create anxiety or build pressure. It is definitely not to create confusion and resentment. It is not to show off a lifestyle or preach lack of one. It is not to make one feel like a failure. It is simply – to nourish.”

Hear hear!

This is a great subject for me to contemplate this week, as I begin a new cooking venture having just resigned my position as Head Chef at a restaurant I’ve been at for the last 3 years. I am setting a strong motivation to not lose sight of what is meaningful for me in the realms of cooking (or blogging about cooking for that matter.)

From a Buddhist perspective, still on the subject of finding balance and avoiding burn-out, here’s some pointers, lifted from the Indian sage Atisha’s 7-Point Mind Training:

  • Be grateful to everyone
  • Don’t brood over the faults of others
  • At all times, simply rely on a joyful mind
  • And finally – Don’t expect a standing ovation

Have a great day, and may your food be offered and received with love.

Cool pic of a balancing egg, by Mike