I don’t know if you know, but I went to Europe. Every time I mention it I still feel like I’m play-acting as someone who is a lot cooler than I really am. But it actually happened. The food was great enough that I questioned my culinary existence. Before I even unpacked my backpack, I googled cooking classes in Redding. Chef Pam was the first entry. Chef Pam was having pizza night in few weeks. Non-Chef Crystal immediately signed up.
True cooking is a culture unto itself. A culture to I am as much a tourist as I am when visiting countries abroad.
Having never done anything like this before, I had no idea what to expect. But there I awkwardly meandered into the Sizzle Kitchen after work yesterday to see what’s up. I was worried about admitting at 54 that I don’t cook great.
Initially I cursed myself for being comfortable enough to just wander in to a situation where I was a stranger who was 3rd wheeling on a date night for about 7 couples. But, Chef Pam knows recipes for social success too. With a plate of nosh and some gentle nudge, I was in chat with some great folks.
The industrial kitchen allows for all the folks to get in the middle of the dirty work. More self-cursing as tasks were assigned. I wondered if everyone else had figured out kitchen things that I never had and steered clear of volunteering. But as the million item prep went on, it was comforting to see that everyone was there to learn.
The tattooed chef would say something like “do we all know that we don’t put the basil on the pizza until after it’s out of the oven?” When someone would say, “I had no idea” I was washed in relief. I had a moment of “whew!” because the playing field was more level than I thought.
I learned about ingredients, how to choose proper eggplants, what an eggplant tastes like, how to good blackberry and ricotta can be on a pizza, how to properly sauté, and the importance of adding ingredients in specific orders. There were other things that YouTube videos about how to make Napoli style pizza at home don’t show you such as, if you know yeast you don’t need a proof run or that instead of buying dough raising boxes off amazon you can use a Ziploc bag with oil. Maybe those things are common knowledge to everyone, but they weren’t to me.
I also learned that Chef Pam is in the market for a man. A smart one who likes to eat well would sign up immediately. A 4 pack of 30 ish year olds suggested she try their gym at 9 am. Whomever is snagged doesn’t need to have a bike for her to ride on the back of. She’s got her own chopper. Obviously.
I got over myself about being nervous and got my hands dirty making a pizza Bianca while I chatted with people I would have never met otherwise while we snacked on some truly fantastic grub that we’d all built together at Chef Pam’s unquestionable direction.
The aftermath of food prep was it’s own kind of awesome. Whoever Jen is doesn’t allow you to help clean up. “You’ll mess with my kitchen feng shui, but thanks.” Arms are stacked with plates to take home. If you’re thinking it’s an option to take some, you’re wrong. Folks bask in the aftermath of deliciousness and talk about what’s coming next month. It’s Sicilian street food. Chef Pam hugs everyone goodbye like they’re family leaving on a long trip. Also not offered so much as an option, but welcomed.
So with my hands full of recipes and leftovers, and my face full of cheesy grin; I headed out feeling silly that I’d been nervous to be there and excited to go again.
Thanks for reading!
Bifocals and Barbells 