Wednesday, January 7, 2009

Why I'm Here, PT.1

My girlfriend and I became a couple because I told a lie, and the lie involved cooking.

At the time we conjoined, I had a freelance job rating restaurants for New York Magazine’s website. I was given a budget of $75, enough to take one other person with me for two, maybe three, entrees and a couple of desserts. There was not usually enough left over for wine.

I had invited Nelly once before to join me on a review; it was a really mediocre restaurant still inexplicably thriving in the Bedford-Stuyvesent neighborhood of Brooklyn. I had some designs; she didn’t. The meal was terrible, but we had a nice time.

Two weeks later, I had another assignment already past deadline. I invited Nelly and she agreed to go. The day before, I decided to lie. I thought my own cooking, instead of someone else’s, might impress her. I emailed and fibbed, saying that the gig had been cancelled. But, would she like to come to my place for homemade ravioli? She said she would and that she’d gladly take the role of “obsequious sous chef.” I never got around to shouting orders, or picking up her handiwork, declaring it de la merde, dashing it onto the floor, and making her scrub pans. Actually, I did most of the work and just plied her with wine. Whether it was the vintage, the pasta, the very rich, pork-laden sauce—I don’t know. But we were a couple from then on.

Most of my life’s notable events, most of the best memories I have, are all enmeshed with food. Many of my memories, period, to tell the truth.

When I was 11, almost 12, my mother interrupted my reading of The Dead Zone and told me it was time I learned to cook. I told her I disagreed. She responded that women loved men who could cook. I had an apron around me and a wooden spoon in my hand before she could finish the sentence. She and my dad bought me a toque which I proudly wore whenever I was at the family stove. I must have looked hilarious. On one New Year’s Eve, way before my voice changed, I roasted a goose. I made half the family meals every week.

At 16, my parents called me to the living room and asked me what I wanted to do for a living. They wanted to know so we could start looking at colleges. “I want to go to cooking school,” I said.

“Try again,” my mother answered. “You don’t want that life.”

In college during my sophomore year, as I was studying journalism, my roommate Ben Smith and I had a kitchenette in our dorm room. We both went off the meal plan and I went into action. I stayed mostly within a limited repetoire of traditional Protestant Sunday dinners; we were, I am dead certain, the only students anywhere on campus routinely roasting lamb, potatoes, and making rich gravies. During a regrettable flirtation with vegetarianism, I had a specialty dish I made over and over of b├ęchamel sauce, mace, curry powder, and broccoli glopped onto boiled white rice. The recipe is available on request.
At the Culinary Institute, you hear the term “career changer” a lot. Career changers are, naturally, a little older. Stereotypically, they’re one of those people who, every day, used to be strangled by a tie, whose heads were swimming with money or who quibbled the law. Who made a serious hobby of food, who read Bill Buford’s Heat, and decided to parley that hobby into a life. Who get mesmerized by the rush and howl of activity on Iron Chef America. Who will maybe get a job on the line and will probably hate it. Who’ll quit and go back from whence they came. Who won’t ever cook in public, but will make great meals at home.

During a lecture or when I’ve had my food evaluated, a couple of the chefs have looked at me with obvious curiosity, tinged, I think, with a very slight condescension. You, that look seems to say, are one of those people.

At least that’s how I interpret that look. Sometimes I get it from other students, too. I think. I might just be paranoid.

Because I don’t know: am I one of those people?

I don’t really feel like a career changer.

I’ve had a lot of careers.

I was a janitor in a coffin factory. I spent my days moving from dumpster to dumpster, emptying them of wooden casket pieces or the scraps of fabric used to line the coffin interiors. I collected empty cans of wood stain. I got free coffee at break time.

Later, I inspected nurse’s shoes. It was my responsibility to go through boxes of several dozen nurse’s shoes looking for defects in stitching, problems with the insoles, or any other aberrations. It was impossible to keep up with the number of boxes coming in. Sometimes I’d just have to stamp the boxes as “inspected” and send them along. I still worry that my shoddy inspecting might have contributed to the crippling of a nurse or to wicked, disfiguring bunions.

I was a foot messenger in Manhattan. It might have been one of the best jobs I’ve ever had. I kept it for a while, anyway. I had just moved to New York, I was outside all day during the spring, summer, and fall (and pretty mild winter), and I got to know almost every block of the city.

I did layout for magazines like Brides and Law Technology Product News. They were jobs of almost unbelievable tedium.

I was a nanny. I had a five-year-old kid in my charge. His mother was suffering from cancer. I picked him up from school, helped with homework, cooked him dinner, took him to movies. I talked to him when he was so terrified he didn’t know how to live. His mother got well, he got older, and I moved on.

I was a music and book critic for some pretty big papers. I saw hundreds of shows. I amassed thousands of records and books. I interviewed Pharaoh Sanders, Henry Rollins, Nick Cave, and dozens of others. Utterly exasperated, I walked out during an interview with Courtney Love.

I wrote for Martha Stewart Living. I wrote a lot about food. About caring for pets. About getting stains out of tablecloths. Out of necessity, I stayed for years, and prayed every night for the sweet and final deliverance of death. It never came, but the job did end.

I taught creative writing and lit at Pratt Institute in Brooklyn. I got to design my own courses; one was all about heroin, another involved movies and books about the end of the world. My last semester, I taught a course where everything had to do with murder.

I taught composition at the now-defunct Interboro Institute in Manhattan. My students came mainly from really tough backgrounds. One student, out on bail after getting busted for crack that he claimed was really his mother’s—and he was just taking the fall—asked if I could get his homework to him in Rikers.

And I’ve worked in restaurants.

And now I’m in cooking school. I feel like I’ve been headed in this direction for most of my life, but took some long, strange turns getting here.

A few years ago, during our early days together, I was at Nelly’s helping her prepare a Passover dinner. My father was quite ill and having a serious operation. I was freaking out. I felt sick to my stomach and out of my head. I kept coming to tears all during the day. I finally just addressed myself to the food. The two of us cooked for hours.

It was what I needed to do.


Linn Elliott said...

I suddenly want to rewrite all my recipes so they include descriptive verbs like "glop", "spew", "cropdust", and "snuff". Thanks for the inspiration (and not just pertaining to the verbs ;) )

Jane said...

Remember that day when I realized you and Nelly were a couple? We were on a "field trip" and I was drunk but can't fool me.

Aw, I miss you guys.

JaimeK said...

I think we stick labels on ourselves and we end up with those labels stuck (no pun)in our subconsious that work away at us. So what if you are one of "those" guys - the career changer? doesn't sound like it to me, however, I would say live where you are and worry about what you will be later. Enjoy what you are doing chosing different avenues to take your skill. Throw the labels out dude - you will be what you will be.

JaimeK said...

The correct spelling would be: subconscious. Oy, proof reading.


-tournaut said...

You gotta update more often, man. Is once a week too much? I need more!

Anonymous said...

eagerly awaiting an update....