Possibilities not Obstacles: Decisions in the Kitchen

by Andreas Malmberg

For me, cooking is the ultimate art form. It stimulates all of my senses; I enjoy the creative process and the sense of taste is the one that speaks the most to me. Everyone thinks about food at least a couple of times every day, the fact of the matter is that we need it to survive.

When you think about food you attach it to an experience. In other words, you need something to relate it to. Every time you make a food-related decision, you’re cycling through past experiences and your imagination kicks in. When you're shopping for ingredients or ordering from a menu, you’re remembering and you’re imagining.

When you think about food you attach it to an experience.

As a professional chef, I think about food all the time. It's only natural since it´s what I do for a living, but it's also one of my greatest interests in life. That doesn't mean that I'm constantly craving food. Rather, I’m busy making decisions and accumulating experiences. From all of this comes thoughts and ideas.

Every time you make a food-related decision, you’re cycling through past experiences and your imagination kicks in.

My experience as a chef helps me to see possibilities rather than obstacles, helps me to take advantage of the produce available and to keep my customers happy. The recipe below started out as a duck dish, took a leap to the bovine sector and ended up as a chicken dish. Not necessarily what I had planned but there were obstacles. There always are. You have to adapt to what’s thrown at you.

Up for a challenge? Andreas has uploaded a recipe for you to try at home:
Chicken Breast, Pommes Fondant, Cauliflower Creme, Broccoli Stem Crudité

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About the Author

Andreas Malmberg

Chef, nuff said!

Food for Thought

Toast, Crab, Mascarpone
Buratta, Lavender, Olive Oil
Chuck in Whey
Baked Ricotta, Berries, Fennel Seeds