Race car drivers. Runners. Musicians. Chefs.
It might seem like they have nothing in common, but there's ONE thing that makes them all great — it's CADENCE.
In today's email, I'd like to emphasize its importance when it comes to cooking beautiful meals
See, the (lack of) cadence is why most people have a rather miserable time in the kitchen
They don't know what's going on. Everything's a mess. They're always a step behind. They're not in FLOW.
You want to glide through the cook like how Michael Schumacher glides across the Hungaroring in a Prime Ferrari
See, you must understand that cadence is simply rhythm and flow. It's what dictates efficiency and artistry, and it's no different in the kitchen. Yes, it might take a while to get the hang of it.
But when you do?
Everything becomes easy. You become an artist, and you'll unconsciously add all the intangibles that transforms your dish into one that nourishes all.
Here's how you can improve your cadence in the kitchen:
Understand what you are going to cook, who you have at your disposal to help you, and execute accordingly.
This, in my opinion, (apart from cleaning up), is the greatest barrier that deters many from cooking.
They don’t know where to start. It’s all a convoluted mess in their heads. See, you need to break down exactly what you’re cooking and how long it’ll take.
Let’s use an easy example:
Scrambled Eggs & Sourdough.
Wash the pan. Get it on heat. Get the plates, utensils. Once that’s done, pan would be hot enough. Throw fat in. Slices of bread go in toaster. Fat sizzles. Throw eggs in. Scramble. Season. Flip, serve. Toast is ready. Spread.
It’s all about working seamlessly. Whether you're a race car driver, a musician or a chef? Think of it as an art form. One, continued, creative motion.