The Oblivious Cook

Sometime in you're life you might meet a professional chef, one who does the fancy casual toss of the frying pan where the food does a neat ten-foot summer-salt in the air and pipes buttercream roses on a wedding cake in less than five minutes. They'll say, "Oh, me? I’m a cook.” With a slight smug grin or an air of superiority. Of course, not all cooks are like that, in fact, most everyone is oblivious to themselves. It could be a TV dinner or peanut butter and jelly sandwich, people around the world have taken it upon themselves to take food and create something out of it.
To me cooking doesn’t have to be fancy, but it also isn’t made incredibly easy to make myself feel better. No, I love to cook and bake, and find food more enjoyable when you work for it. Not that it wouldn’t be cool to learn how to toss something in a frying pan and have it actually land back in the pan; It’s comfortable to know that across the world people are learning more about enjoying food and other types of it in their own kitchen.
I like to learn of other countries traditions of cooking and eating, and attempt to cook it as well. Different food has been spread around the world, coming to new parts of the continents and sharing their culture with new and curious people. Then that food is altered to the new country’s liking, tweaking it here and taking something out there because we don’t want to use that in the stew lets use something else . . . until eventually it is re-mastered and deemed a fast-food chain restaurant. Good-bye originals it’s the twenty-first century. Again this is just one of the many options that could happen in our world today, and that is another form of cooking that is fast and reliable for people on the go. People now have a better understanding of what kind of food is out there, and have more options of what to make their own food out of, although it isn’t very good for countries to rely on other countries for imported foods, If something were to happen to one of the exporting countries.
At times it’s easier to follow the direct and exact measurements of a recipe when cooking, and at other times to be creative and add whimsical and random ingredients of your own. Either way I like to cook anything I find interesting, tasty, or new. I think that when you can cook, you can also do it with anything in you life. Adding different ingredients to make one whole thing is what many people do on a daily basis obliviously.