E L I Z A Z W E I G
Studio & Event Manager
Since I started working at Cook Space in June of this year, the most important lesson I’ve learned is to taste as you go and adjust along the way.
As someone whose home cooking skills have previously consisted of Top Ramen and scrambled eggs, this was actually a mind-blowing realization. I’ve always been able to follow a recipe, but until I learned to rely on my own palette and intuition to guide me, the outcome was only suitable for the person who was dictating the recipe. Not for me. Maybe I like it saltier, spicier, sweeter. That’s okay, because I’m the one eating the dish at the end of the day. And you know what? My food has already started tasting better. I’m not making anything more complicated, but I must say that it’s f-cking delicious.
Being able to trust my gut and to pay attention to my instincts has always been something that I’ve struggled with. I’ve always been easily influenced by outside opinions and would frequently question myself despite my frustration when most of them time I was right all along. I’d previously chalked this up as personality quirk, a debilitation I’d have to live with as part of being me.
But in the tangible act of allowing myself to trust my intuition inside the kitchen, I’ve given myself permission to trust my intuition outside of the kitchen as well. It’s been a liberating experience, to say the least and I have a feeling 2019 will be my most delicious year to date.