If I weren’t a teacher…
by Elena T
If I weren’t a teacher, I would be the restaurant critic for The New York Times. My discriminating and adventurous palate would be in high demand; I would sample the creations of the latest and greatest chefs on a dime that is not mine. It would be a position of power and esteem where even a determination of mediocrity could be received with celebration. The Times would pay me for my mastery of the adjective, my ability to spin a ganache from “sumptuous” to “velvety” to “decadent” and back again all in one line. My judgements would be fateful; reservations would spike or wane with the strokes of my pen. Some people would love me, and others would hate me, but all would recognize and respect me for my honesty and commitment to excellence. I would be Elena Teixeira, critic extraordinaire.
Being so easily recognized might mean that sometimes I would have to work in a disguise, paying homage to the legend of a progenitor, Ruth Reichl. Like Ruth, I would use different characters and accessories to ensure my persona wouldn’t affect the final product I was served. Otherwise, my subjects might falsely dust off their fineries and sit up a little bight straighter in their chairs, so to speak, when I would walk through the door.
As the food critic of The New York Times I would travel the world literally and metaphorically through food. Harissa, saffron, and peppercorns would simulate the scents and sensations of Morocco, Spain, and China all in one meal. Tastes of different cultures would make the job dynamic, while the demands of a weekly column would require extreme creativity and open-mindedness in order to remain fresh. I might lose readers if my methods became stale or repetitive.
If I weren’t a teacher, being a food critic for The New York Times would bring risk and reward. It would be a position with great influence; generations of writers, readers, and eaters alike would hang on my every word. International adventures, attention to detail, and the inevitable demand for innovation and originality would be standard part and parcel. These challenges would mean that as a food critic, no day would be like the one before. But then again, I could say the same about teaching. I can experience and achieve all these things from the confines of my classroom. I work with children who are eager to explore the world through cuisine as diverse as they are. I bring out the best in them with my excitement for new teaching and learning methods. My pen of choice may be red, and my audience may be a roster of 25, but I am living my calling in the food world as a FACS educator.
What an exciting career- food critic! I do not know if I could do that, as I tend to be similar to Diane, and am very particular about my food. But, I fear that this is a byproduct of being raised on all Italian food, with virtually no variety. It was not until college and beyond that I began to explore the international world of food. I am interested in reading the book you posted- I bet its a page turner!
Hi Diane!
Clearly, I am a huge foodie! I love exploring new cultures through food, both directly when I travel and here in the wonderful multicultural city that we live in. I was raised as an adventurous eater, which I detested at the time but really appreciate now! My interest and curiosity in food definitely started from a young age; who knew that when I was made to eat cow brains (an Argentine delicacy) that I was developing what I now applaud as a “brave palate!” The challenge I sometimes encounter though, is being able to distinguish eating for the “I’ve been” effect (trying food just to say you’ve tried it) and a deeper, more substantial interaction with new foods. The best remedy that I have found is to simply keep trying a new food or flavor until the shock wears off and the unfamiliar becomes familiar. Lately, I’ve had that experience with chia seeds. ALthough they aren’t from a different culture, per se, the crunchy, grainy texture was definitely different and and took a little getting used to!
Outside my own cultural background, I really love Japanese food. In addition to the tase, I really appreciate the Japanese sense of ceremony and ritual around food. As a teacher, I have a fascination with the traditional “bento box” school lunch and the cultural meaning that they are created with. If you are not familiar with the tradition, mothers prepare ornate meals for their child each and every day, including vegetable figures, carved flowers, animals formed out of fish, and the ubiquitous rices in rainbow colors. It is thought that the ornateness of the bento represent’s a mother’s love for their child, which inevitably creates a social hierarchy among children and their parents alike. It is hard to imagine this when I see the state of the cafeteria lunches in my school! I hope to visit Japan one day to see these bento boxes in person, and to partake in the traditional Chanoyu tea ceremony.
I would love your suggestions on Korean foods or restaurants I should try; I love Korean flavors!
Elena!
I am such a foodie myself, but I realize to be a food critic you must not only love food, but also be able to judge them! I LOVE food, but I am also very particular to my palate and taste, as as a food critic, I think the most important trait is to love all food and be able to objectively judge their taste. I would completely fail at that. Are you an adventurous eater that has explored all sorts of various cuisines? If you have, what would you say would be your favorite cuisine outside the ones that belong to your cultural background? Do you find difficulty in judging what are “good” and “bad” dishes when you try foods from cultures you are not familiar with? I lack the ability to be more courageous and try new things so many times I find myself trying foods that still have an inkling of resemblance to foods I have already tried.