Those people who know me, know that I am seriously into food. I try, as often as possible to find time in my crazy schedule to try out a new recipe, visit a hot new restaurant, or return frequently to favourites.
My interest in food originates in from my family. The Shafrans are a pack of foodies who constantly try to one-up each other at the dinner table. And growing up in a multicultural mecca like Toronto has made my exposure to cuisine as natural as breathing. There, you can find the greatest dim sum on the same block as Mexican, Vietnamese, Kosher deli...and the list goes on – thank you Bathurst and Bloor!
But what is really most exciting about food, is the layering of the flavours and the experience one has while developing those flavours - finding the right ingredients, tasting your progress, discovering the right technique to get the outcome you want, and then of course sharing your food with others.
Food is very similar to architecture in this respect. However, it is those unplanned mishaps and straying from the recipe that really make cooking exciting. Like in cooking, architecture has a recipe, but it is only when you alter that recipe that you really discover the essence of the dish: space.
The process of design is like the process of preparing a grand meal. It takes planning, deep thought, a winning concept, terrific timing, a collection of quality materials, a set of skilled tradesmen, and of course an audience. Also, like food, it must respond to the values of our time: economically, environmentally, and socially. In food we have coined the terms: local, organic and leftovers. In architecture we have local, energy efficient, and reused.
Food and cooking does an excellent job of defining our society. Likewise, Architecture is the built form of the society. It represents who we are, how we function, our values, our morals, and what is important to us. Like food, architecture has a distinct nuance depending on its origin. It is about layering elements to establish a unique flavour. It is both a necessity and a delight. It is the responsibility of both the designer and chef to determine what elements must be used to showcase the overall message.
As a child, my dad made sure to teach me ‘mis en place’ or ‘put in place.’ This means before you cook a dish or a meal, take out all the ingredients you need before you are ready to start, then put the individual ingredients away once you are finished using them. As much as I tried all my life, this process never seemed to go just right. I was always sure to take out everything I needed before hand, but the putting things away was always the challenge. You see, it never seemed like in cooking you were actually ever finished with an ingredient. Instead of following the recipe to a T, I would always add a little of this here, and that there. I could only put away the ingredients once I was sure the dish was done. The same goes for architecture. As much as we try to stay organized and go step at a time, somehow the process is much blurred. It is non-linear and requires you – like when creating meal – to dabble in many ideas at once to find the best outcome.
Bon Appetite!