Food evolution

More photos of the dishes I created in the kitchen at Hollyhock centre on Cortes Island, BC and the beautiful English-inspired garden. Food is served buffet-style, often for 100 or more guests, with a short period to prepare and serve guests, often with a small kitchen team of varying skills. To keep the beauty and essence of the dish throughout service remains a challenge, but the taste, nourishment and love remains relatively the same.

Everything is changing all the time, you, me, the garden, the world, so why not a dish, evolving with each person that eats it? And instead of fighting it, of thinking my food would be more beautiful if plated, taste better only if I had a certain ingredient I can't get, and wishing I had more time and staff, I try to control the only thing I can, the present moment, breathe into it, and let go. Yoga practice has helped me a lot in cooking and in life. I learn every day from my cooking, and it's often not about the food. Food for thought.