Thyme to Create

The Evolution of Ginger Thyme Part I:

"Can you cook?" I didn't know it then, but that three word question would be the gateway to my passion, and kickstart my journey of creative self discovery. As a new college graduate I found myself contemplating what's next for me? A Sociology degree and absolutely no direction in which to take, led me back to nannying, something that gave me purpose, stability and a nontraditional work day. I have to say I really lucked out with this starter family, composed of two busy established doctors,a newly manicured home and the most beautiful newborn baby. In many ways I was starting fresh, a blank canvas to learn and grow myself, but also the opportunity to be a part of something much bigger than myself, the opportunity to help raise a child. I didn't know it then but this job would be one of the most important and influential positions I would take on. 

  The first day was filled with a plethora of questions and requirements. All of them indicative to the job. Of course, I knew there would be the tenuous household chores that go along with any care taker position; but also the talks about flexible start/end times and chatter about how I would be filling in downtime with a newborn. Then there was the poignant question "Can you cook?" I was pleased yet hesitant to answer yes. Recently, I had become very passionate about food, interested in sampling eats that were new and different to my palate. I had grown accustomed, curious and even savvy about cooking, reading up on the latest Bon Appétit and Saveur foodie trends and recipes. At the time I was still building my foundation and had no business even remotely stating in confidence that, "Yes, I can cook." But I did. They were thrilled that I was able and willing to make them dinner each night and we both agreed that it would help utilize some down time. In fact, this would be perfect. I had the means, the kitchen resources, the audience and the insatiable desire to experiment  and see this through. 

At first I was able to impress them with a staple of mine, one of the only things I could make in confidence, Roasted Chicken. That soon became a weekly (if not twice a week) dinner. Their feedback was always very genuine and positive, which in turn fueled the fire for me to seek out new and different ways of using ingredients, and experimenting with various styles of cooking. I began making my own stocks, and freezing single servings in baby bottles. Everyday I was extracting my brain for new ways to get creative with food, plating and photography. 

With trial and tribulations I began to find my niche in the foodie world. I wasn't in this alone, I had my co pilot and sous chef there seeing me through. Now, he wasn't just any right hand man he was a curious and excited bright eyed wonder. At the ripe age of five months, Baby A would sit and watch me plot, prep, and bring my vision of seemingly ordinary dishes to a collection of colorful and creative works of art. He soon caught on to the aesthetic that was involved. The aesthetic was everything. It was a way to bring food to life, a way to display my style. Whether it was helping me pick out eccentric produce, or mimic the staging of my plates, Baby A was involved. He was always right by my side watching and soaking in the art of cooking. It filled my heart to see his endless curiosity. Sometimes I would even catch him pretending to take a picture of his dinner. He relished in the involvement at hand,he had to be involved in some way. However, like so many young'ns are, Baby A was a finicky eater. It was like pulling teeth to get him to eat. I soon began to try and create customized dishes that would entice him to eat something. Those something's couldn't be ordinary, they would have to become a display of fun and playful images that he could relate to. I found myself assembling a fish made out of fruit and bread, eggs made to look like chickens, and apples that were structured as crabs. Not only did Baby A relish and benefit from this, he in turn made the challenge, and the art of food a new standard in my quest to create.