When inspiration and creativity seem like close friends who have moved far away, my world can get a little gray. I’ve learned, however, I will eventually find my way out of the Chinese box through art in one of its many forms. After five episodes of David Gelb’s captivating series, “Chef’s Table,” I can feel my close friends returning. Gelb profiles some of the most renowned chefs in the world who share wonderful life lessons garnered on their journeys to becoming who they are–not necessarily new lessons–but refreshing reminders with a twist from world-class chefs. You do not have to be a foodie to appreciate what’s being served here.
Niki Nakayama is a master at modern kaiseki, a Japanese multicourse meal rooted in ancient eastern philosophies of being in harmony with nature. Nakayama fought long-held gender biases in her country and her field to reach her level of success. Not comfortable making loud, bold statements in her life, she values those expressions in her cooking–breaking rules, aggressive flavor combinations, carving her own path. She learned the importance of trusting herself, knowing when to let go in order to regain the spark of passion in her work.
All of the chefs have experienced failure. There is a common understanding
that growth does not take place on a secure path, hence there is a willingness to take risks and to reinvent and change course in order to succeed. Dedication, perseverance and being true to oneself are common themes among these master chefs who create dishes that not only look like works of art but carry appellations like the Industrious Beet, and King George Whiting in Paperbark, and Oops! I Dropped the Lemon Tart.
Respect for ingredients is both mandatory and part of the joy of the art. Dan Barber of Blue Hill, a restaurant in New York, has devoted himself to sustainable cooking, working with growers to provide the most flavorful ingredients, while tending to care of the planet.
Teamwork is another echo in these profiles. To a one, these culinary geniuses value her or his team and the symphony of collaboration in the making of something amazing.
Stating the obvious, creativity is more than a required riff among these chefs. It is the essence of everything they are doing. They draw inspiration from other art. There is talk of cooking being soulful, as well as rooted in childhood experiences and memories, evoking scent, flavor and comfort from those years. The chefs strive to create unforgettable, unparalleled experiences for their guests, conjuring magic in explosions of joy and flavor.
As the imagination runs wild and the mouth waters seeing these chefs’ delectable dishes, the spirit is quenched and awoken by their passion. I am reminded anew that creativity is where life meets the divine and where we live in the moment. Inspiration is sparked by curiosity, our experiences and the amazing creation all around us, including that which feeds us, literally and figuratively. The supply is limitless. So go ahead and gorge; it’s also calorie-free.

I write this the day after another terrorist attack in London that left seven dead and over 40 injured. The country has not had time to heal from the Manchester bombing a few short weeks ago. On the way home this morning I listened to a discussion on the radio about the racially motivated stabbing attacks on a train in Portland, Oregon. The two men who tried to intervene were murdered. It’s three days since President Trump decided to withdraw from the Paris Climate Change agreement.
For many years now I have walked through the woods on the cliff along a dirt path to a clearing near the George Washington Bridge where the view turns decidedly urban. To the south is the Manhattan skyline—inviting, intimidating, energizing and enervating all at once. The bridge itself is also impressive. About 500 feet shy of a mile, the double-decker, 14 lane suspension bridge carries over 100 million vehicles a year. From my perch at the west side of the GWB, I can see many of those cars and trucks crossing.
Though relatively mild, this past winter seemed particularly long. There was much tussling with unwelcome thoughts and feelings, and I found myself a bit desperate for distractions from my jagged, dark edges. Up cropped a familiar longing to flee and the just as familiar resignation that there is nowhere to run from yourself. But a gal can try, can’t she? Let the great escape begin!
The Cloisters Museum and Gardens is a branch of the Metropolitan Museum of Art devoted to medieval art and architecture. In addition to the gardens, one of their most popular permanent exhibits is The Hunt of the Unicorn tapestries, consisting of seven large tapestries woven in the late 15th/early 16th century. They depict a hunt which ends with the precious unicorn in captivity. The unicorn is a legendary creature said to have been endowed with magical powers such as the ability to purify water and heal sickness.
On Sunday I found a bird in the backyard trying to fly but caught in something that kept pulling her back to the ground. Initially it looked like fishing line, but when I got closer I could see it was some sort of vine, dry but very strong. I got some scissors to cut her free, but she was so frightened she kept trying to lift-off, and I was unable to cut as close to her foot as I would have liked. Still, I got the vine cut and on her first attempt she hopped-flew just a short distance, so I tried to get closer again, but then she took flight, trailing six inches of vine still wrapped on her leg.
The older I get, the less in touch I am with latest lexicon of street slang. I only first heard the phrase “stay woke” when I attended the Martin Luther King Day event at Riverside Church.
“We have come into this exquisite world to experience ever and ever more deeply our divine courage, freedom and light!” Hafiz