Gathering the Ingredients

I learned many things at the Cookery School this summer…some vitally important to producing a beautiful bake, others more entertaining in nature. In England, for example, if you are “faffing about,” you are just idly moving around without much purpose. “Looking busy,” as some teens I know are wont to do (and a few adults as well, to be fair).

Or…one of my favorites…it is rather impolite to give the word “sure” as an answer. It indicates that you are merely feigning interest and don’t actually care much. As in:

“Would you like to go to the movies?”

“Sure, sounds good.”

That answer then gives the asker the impression that you’ll go, but it’s here nor there (dare I say insignificant?) to you in the end. Rude.

I mean, think about it! And then listen to yourself speak and see how many times you use a rather noncommittal “sure” as an answer rather than a definitive “yes” or no.” I don’t know about you, but I prefer definitive. Anyhow…I digress. Though I suppose it wouldn’t be true to my nature if I didn’t!

One of the more important lessons I learned in the Bertinet Kitchen seems rather simplistic, but it is something I had never done in all my years of baking and cooking.

Each morning when we arrived, we had a bit of a briefing on what the day would look like. And then more specific instructions were given. Those instructions were the ones to pay close attention to. We did have printed copies of the recipes, mind you, but we were advised to not look at them but to work with our table groups to remember the instructions as a team. We talked through them as we tried to remember what had been said, correcting each other and giving encouragement as we collaborated.

As an imperative part of that process, we were also instructed to “gather the ingredients” before any sort of mixing, baking, or discussions began. The eggs were prepared in a bowl of their own. The scale was used for not only flour, butter, yeast, and sugar, but also for the liquids to ensure precision and consistency each time a recipe is created.

All the components were to be measured and organized ahead of time, and then we would work through the instructions step-by-step together in order to be able to then focus on the process without the distraction of scattered thoughts and missing ingredients.

This idea, which started as a directive in a beautiful little baking school along a cobblestone street with the warmth of friendships and laughter, the smell of baking bread, and a nice sauvignon blanc with lunch, has transformed my approach to nearly everything I do. Not the “wine with lunch” part…they frown on that when working in the public schools…but the “making the time to be fully prepared” part.

Gathering your ingredients ahead of time and working through each step of what lies in front of you before embarking on the task itself brings an internal sense of peace to the surface of your being. It is a calm that you can then carry with you throughout the day as you navigate all that life throws your way.

More that that, gathering your ingredients ahead of time allows you to be wholly, completely, and unreservedly present in the moment.

For some people, “being present” is viewed as a luxury…something there is no time for as they have so many plates spinning at once in their quest to multitask and rush to completion. I would contend that “being present” is not a luxury, it is the goal. And in order to be fully present in any situation, you must first gather your ingredients and arrive to the ovens prepared for what lies ahead.

And so today I will make the time to organize my differentiated lessons on Langston Hughes, make sure there is enough coffee for a full week of early mornings, and review the calendar to make sure nothing is forgotten as the week unfolds. “Gathering the ingredients” ahead of time in this way allow you to move forward with purpose, gives you room to pivot when you’re thrown a curveball (as you most certainly will be), and creates a sense of calm within you that society has somehow managed to callously diminish over the course of time.

I will also make time today to try making a sweet dough for Baguette Viennoise. It seems as though they will be delightful at breakfast, lunch, OR dinner (or even elevenses – perhaps especially then). Time to stop faffing about and crack on, then!