Sound.

To an average outsider (that is, non-chef) the kitchen is a cacophony of noise. Things banging and clanging and loud and hot everywhere.

To a chef, though, it is a symphony.

The sound of knives chopping, slicing, the tip tracing a line on the cutting board then the back of the blade gathering a pile of freshly cut herbs.  Pepper cracking in a handheld grinder – fresh on every item.

Saute pans going down on the stove…. bang

the electric lighter on the burner…. click

the flame catching … woosh

product going down in the pan … sizzle

bangclickwoosh

bangclickwoosh

sizzle

crackle

sizzle

crackle

it’s my favorite symphony and it changes every night.  I am my favorite composer but what I write is dictated by the ticket machine, in a rhythm that is ever changing and unending.

clickclickclickclick clickclick clack click clackityclack

The sound of butter as it hits the pan, and how it settles in as the water evaporates and you get to pure butter.

splattersizzlesizzlesettle

The pitter spatter of bursting cells as fresh herbs go into the hot butter and release their water, flavoring the fat for the

light scratch

of the basting spoon, like a stick across a snare drum.

Risotto pans

scraping around and around

never stopping for fear that they will stick.

The bubbling of water, the sound when it’s about to boil.

The way meats sizzle so hard at first and then ease up as the fat renders out and a crust develops or the skin becomes crisp.

Spoons going in and out of bains, the tap tap of water being knocked off before something new gets stirred.

Drawers opening and closing. Product going in and out.

It’s primal, beautiful. Like listening to evolution: new things being created from old things. Growth. Development.

Hardly noise.

A symphony.

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