These are excerpts from the author’s book “Deep,” which contains eight of his small books published in the form of Wisdom Literature covering different aspects of life: Facing troublemakers, dealing with pain, personal financial issues, gastronomy, reading, criticizing, inspiring, and feeling always good to go.

Series 4: Cuisine – Feeling Food.

The Soul of Cuisine

• What is called the “chef’s spirit” in cooking is not magic or a secret. It is a combination of several skills that are the result of talent and passion: constant glowing desire, intensive focus, attention to details and eagerness to implement them, high confidence, mastery, openness to flash ideas’ manifestations and daring to assimilate them, and so on.

• The soul of cuisine is one, but every people, ethnicity, region, family, and house has its own style and flavor in the kitchen.

• You touch the soul of cuisine when you do not hesitate to enter any kitchen around the world with respect, appreciation, a sincere desire to learn, and a passionate taste.

• The soul of cuisine accommodates every dish prepared with ingenuity and passion, whatever its taste.

• Learning to cook may mean copying when it comes to a single recipe. But the title of an excellent cook is only deserved by getting to the soul of each recipe.

• When cooking soul possesses the chef, he or she does that automatically, but there is nothing wrong with paying special attention to the harmony and mixture of colors and aroma with the nature of the dish to be served.

• The tongue is the taste organ for every human being. As for a gourmet, he or she depends on his or her five senses and soul in any gastronomic experience.

• Perfect cooking doesn’t mean more ingredients or complicated processes. The fewer ingredients and simpler cooking processes will not prevent the soul of cooking from creeping into a lovingly crafted dish.

• The soul of dealing with food is not only embodied in the passionate chef while he or she cooks, but also in the master gourmet as he or she tries any dish served to him or her, as well as in the loyal food lover while he or she listens to any recipe in any session devoted to talking about food or even during a casual chat.

• The sound soul of dealing with food will never be stuck with a new ingredient or an exotic flavor when trying any cuisine for the first time anywhere in the world.

• The individual reaches the deepest level of the soul of gastronomy when all barriers fall in front of him or her regarding worldwide cuisines, so that he or she does not see in any cuisine except the unique flavor that distinguishes the cuisine and what is behind it of a special culture and a unique passion.