How is language teaching similar to cooking? Well, when a trained, professional chef prepares a dinner party for a group of customers, the first thing is the planning. The chef needs to spend time thinking about what to cook, taking into account what the guests like/dislike and if they have any special dietary requirements. There could also be cultural considerations to take into account. For example, horse meat is eaten in many places around the world, but is totally taboo in English speaking countries, so much so that there is not even have a word for horse meat in English, although there are plenty of words for the meat from other animals, such as pork, bacon, ham, gammon, lamb, mutton, beef, veal and so on. If the chef served horse steaks to a group of Brits, there is a good chance some or all of them would throw up on the table. This probably wouldn’t make for a good dinner party.
The shopping for the dinner party takes time and can be a bit boring or frustrating if you can’t find what you need or the weather is bad or your car breaks down on the way to the market, but these things are all part of the job.
The cooking itself also takes time and there is a great deal of skill involved in getting everything right. The chef needs to consider whether the different dishes compliment each other. Is there a good balance between the different food groups? Are baked beans really necessary? The chef also, of course, needs to know how to cook the food and how to organise the whole event. He/she must think of the cooking time, the seasoning, the presentation, the table decoration. Should it be starter, main course, cheese, dessert, or would the guests prefer starter, main course, dessert, cheese? (My wife and I argue about this on a more or less weekly basis. Personally, I think the cheese should come before the desert, but she just won’t have it. I have to admit, I really do enjoy squabbling about such details).
And let’s not forget the importance of a good aperitif before the meal (in my humble opinion, you can’t beat a gin and tonic with ice and lemon, but I am aware that this is not to everyone’s taste) and then there is the issue of finding just the right wine to go with each course: a chilled, crisp Austrian white with the starter? A full bodied French with the main course? What about a sneaky Californian rose somewhere, when no one is paying attention? It depends, of course, on what the chef cooks, but a professional chef will usually be able to offer some pretty good advice on this, if he/she is worth his/her salt.
Once the guests have the food, the chef can take a step back and leave them to get on with the, hopefully pleasurable, business of eating. It can be helpful if the chef is around to deal with any questions about the food, but if the guests are happily eating, they can be left alone to enjoy the experience. The chef doesn’t necessarily need to tell them how to eat. Of course, this can depend a bit on the food. If the chef cooks something really exotic, the guests may need guidance on how to eat it (I am thinking of that Japanese fish dish that can kill you if you eat it the wrong way. This is definitely not what you want at a dinner party). Anyway, the chef can hang around to give expert advice or direction if needed, but hopefully, once the chef has shown the guests once or twice, or better still, guided them in such a way that they were able to discover it for themselves, the guests can manage on their own thereafter. If the guests dribble some sauce down their chins, they don’t need the chef to wipe their faces; they can sort things like that out for themselves, at least most of the time. It can certainly be helpful though if the chef is on hand to deal with questions or unexpected problems. For example, maybe a vegetarian guest needs to be reassured that his/her food contains no animal products, or maybe a Muslim guest needs reassurance that there is no pork on the menu, or maybe a guest is just interested in how the food was prepared or where the chef bought the spices and just really wants to know more. A good chef will willingly encourage such curiosity.
The chef is there if needed, but doesn’t intrude without good reason.
The chef can serve dessert and maybe chat with the guests over cognac (something else a good chef knows a lot about), thus giving the guests the opportunity to give the chef some feedback. He/she could also answer some general questions about cooking, maybe give some tips on where to purchase good ingredients and what to look for when buying fresh produce, or maybe expound at length on the importance of making fresh, homemade stock if you want to make good sauces or soups (my advice is use lots of bones, carrots, celery and a leek and never let it boil, just simmer gently for a few hours, but it is not the only way).
Perhaps the most positive aspect of the whole evening could turn out to be that the chef’s enthusiasm and obvious love of food and his/her inspirational cooking motivates the guests to experiment themselves in the kitchen, to try things out just to see if they work, and to learn to not get upset when they don’t, but to take real pleasure when they do.
But a good chef knows that he/she is not always needed that much during the meal itself. The guests can eat on their own, as long as they more or less recognise what is on the plate or in the bowl and know how to use a knife and fork or chopsticks (depending, of course, on what has been cooked. Sometimes your hands are sufficient).
However, when the meal is finished, someone needs to clean up afterwards. In my house, when I cook, I clean up. It is part of the job as far as I am concerned. I sometimes think that it would be nice to pay a cleaner to do this dirty work, but, you know, it is my kitchen and I know where everything goes and I would hate it if a cleaner broke the expensive wine glasses I bought in Alsace. Similarly, I would never trust anyone to go to the market to do the shopping for me when I am cooking. I need to be involved, hands on, at all stages of the process. But I also need to know when to stand back and let the guests enjoy the food.
And if I have to cook for the same people the next day, I need to start planning again, thinking about what would best compliment the food I cooked today.