That First Cut

vegetables wholeI find myself drawing a lot of parallels between music and cuisine. Having once been a musician, I know first hand about the long hours of practice, of dedication, of living your work. In music, in a musical performance, perfection is paramount and many people don’t know how many hours of training, tears, and stress can go into a 20 minute performance (or a 30 second solo in an orchestral concert).

Like music, cuisine is an art that demands a perfect performance every day. Roasting or sauteing a cut of beef to order, the plating of a dish and of course the beauty of a dessert are all part of the performance that is presented before the client at every meal. And like music the audience is fickle: a missed note, an off-key passage, an under or over cooked dish, an ugly or too-sweet dessert and you’re likely to lose that audience for good. Day in, day out, you have to be on and ready to perform. No matter the weather, your cramps, stomach pains, headache or bleeding finger. Perform and smile. Everyday.

vegetables cutWhen beginning to learn a new piece of music, it all begins with that first note, that first phrase. You have to get it right the first time or else all is lost.

When you start to prepare a plate, it all begins with that first cut. Slicing an onion, a tomato, a piece of meat, or putting a dot of chocolate on a plate; if you fail that first motion, the plate is ruined and you have to start again losing time and sometimes precious product – like foie gras.

This has been my lesson of the week. Just like when I used to start my practicing in the mornings, taking up my oboe, I would have to prepare myself mentally and physically with that first breath to play each note the best I possibly could. So too with my knife or the piping bag. Before I cut, before I squeeze the bag over the plate I have to think about the motion first; see it and feel it in my head and in my arm and hands before actually doing the action.

I wish that I could say I found the one as fluid as I once found the DSC08558other. Maybe it’s that I’ve only been in the kitchen for three weeks and have long forgotten the early years of learning an instrument. But where playing the oboe came naturally to me, the precise motions required in cuisine – and especially in pastry – have not. Some days I can’t even clean the floor after lunch service properly. And Pastry Chef B loves to scold.

Doing things the easy way – that isn’t me. For some reason, I like to go about it backwards, throwing myself into the middle of the maze and then finding my way out. So I practice. Dicing, mincing, slicing. My cuts are more regular, my thumb and finger stay habitually clear of the large chef’s knife, and my whole arm moves with a fluid albeit slow motion.

Gratin Dauphinois recipe to follow.

Gratin Dauphinois recipe to follow.

I’m learning a lot in the kitchen, but mostly I’m relearning about performance and perfection. Where and how it begins- with that first cut.

About Holly

I love food and wine.
A Foreigner in France, Restaurants , , , , , ,

7 comments


  1. Great post, Holly. It is one to which I can certainly relate. Thinking of you!

  2. Mom

    Unlike me, you have the focus and determination to accomplish your goals. I have never had the patience that you somehow acquired and I am proud of you for it! That is why you can do anything you set your mind to. It is a great quality to have!

  3. This is one of my favorite posts you’ve ever done. The parallels between music and cooking make sense to me as you’ve described them. I can clearly remember (back when I was doing the flute “thing”) the feeling when I was about to have a good performance or audition. It was palpable. You could feel it in your breath, your stance, the vibrations against the fingers on the open holes….and when you were off you were off. And so much of that was what you did to get in the zone.

    Loving your food journey (and the gorgeous pictures!) Even though it’s something VERY foreign to me [note: dinner last night was a Lean Cuisine] I appreciate so much the goals you’ve set and how you’ve worked to accomplish them. Perhaps a running parallel there. A blog post for another day… :)

  4. SUSAN

    HEY HOLLY WAS A PLEASURE TO READ ! I DO REALISE THAT ANYTHING INVOLVING ART IS NOT ONLY A JOB BUT TO BE DONE PROPERLY, HAS TO BE A PASSION ! BRAVO HANG IN THERE XXXXXXXX SUSAN

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