I believe in sharing. Sharing information. Sharing resources. Sharing memorable moments. And when you think about it. Cooking is sharing. You might be preparing a family recipe, handed-down from Grandma; you might be sending a friend to a helpful website to find a recipe worth trying, or you might be preparing a meal that will be enjoyed by good friends or loved ones.

Cooking is really about the process, not what ends up on the table. So it sometimes baffles me when I hear about friends who are “afraid” to try a new recipe or test a different technique. There’s really nothing to lose by venturing beyond your comfort level in the kitchen, and there’s so much to gain, including bolstered confidence, a broadened repertoire and maybe, a good story to tell at your next party.

I asked my friend, Personal Chef Bob Parrinello, if he encountered individuals who had hesitation to go beyond their current skill set, and he replied, “All the time. That’s why the TV Food Network is so successful. It’s sometimes easier to watch and imagine, than take a bold step in the kitchen by yourself.”

So, in the spirit of keeping you cooking, trying new foods, ingredients and recipes, here’s a motivational (and helpful!) guest entry from Chef Bob …

“I hear so often that people are reluctant or even afraid to cook something new. I can appreciate fear of the unknown and I can even see how fear can be rational and positive for us. On the other hand I see how fear can be debilitating and reduce our options and abilities.

Some will say, “Just don’t be afraid.” If it was that easy, you probably wouldn’t still be reading. My advice is to manage the situation so the fear of failure is reduced, managed or even eliminated by thinking or planning ahead.

Hear are some examples. Let’s say new people are coming to dinner. Simply cook that with which you are most comfortable. Even a simple meal is a home run if it’s tasty. (Breakfast for dinner for example. No fear on familiar ground.)

Perhaps, friends or relatives are coming over for an occasion. If you’re worried about over-doing a roast, make two! Put the second roast in 15 minutes after the first. If the first is overdone take the second out immediately, let it rest 5 minutes and serve. By the way, investing in a high tech cooking thermometer is worth every penny. No fear through good tools.

You may also be trying out a new recipe on your significant other. Maybe it’s part of a new, healthier diet. Get in the frame of mind that you will make it twice no matter what. If you love the results you will certainly make it again. If it’s not to your liking the reason will be apparent, and you won’t make the same mistake next time. But you should commit to a next time or you won’t grow. Besides, you can always order a pizza thirty minutes before your recipe would be ready. If your recipe is great, freeze the pizza. There’s no fear by planning a backup!

So, here’s to good eating and more confidence in the kitchen!

Personal Chef, Bob Parrinello
Member USPCA
http://www.chefbobtampa.com/

Last week, I was traveling (hence my lapse in posting an entry), but it was precisely that trip which inspired today’s log. . .

Believe it or not, I took a few days off to enjoy some sunshine and sport fishing in the Florida Keys. There, I had high hopes of catching Mahi Mahi, Red Snapper and Tarpon, though none found my bait and hook.

On the other hand, the tourists who were visiting the Keys didn’t seem to have any trouble scoping out and devouring fast food, desserts, snacks and whipped, sweetened coffee drinks that proved too tempting to resist.

Seeing this made me shake my head in disbelief, and it was not because delicious tropical fruit, refreshing yogurt smoothies and local fish were equally present but ignored. My reaction was prompted by the ignorance of politicians like California State Senator Carole Migden (D-San Francisco).

A few weeks ago, Migden introduced a menu labeling bill that would require warning labels to remind us that food contains calories. Indeed, this is true. And do you know that bill passed the State Senate? This is how tax dollars are being spent.

Now, if Senator Migden were standing along side me on Duval Street last week, she would have seen how ineffective her bill would be if implemented; consumers will just turn a blind eye.

As a Registered Dietitian with a private practice, I know the key to weight loss is behavioral. Of course, knowledge is power, but application of that insight is what yields success. Americans are already overwhelmed with nutrition and health information. Access to food facts is unprecedented through websites, toll-free numbers, health care providers and the media. Hundreds of millions of dollars are spent annually on diet books. Yet, Americans’ expanding waistlines seem to be keeping pace with the availability of nutrition information.

We need menu labeling like we need tax breaks for vegetarians. And we don’t need politicians legislating solutions for health and well being. We need exercise, a little motivation and a lot more self-discipline.

You are what you eat, and how you live can also be a reflection of your environmental fitness.

For the past six years on an annual basis, Cooking Light magazine has built what they’ve named FitHouses model homes in different cities across America that can inspire how you live, a home renovation project or even influence your next home purchase.

This year’s FitHouse, built in Chicago’s Lincoln Park neighborhood, opened June 2nd and is one of the first homes to conform to the city’s proposed residential green building standards. The house includes environmentally-sound materials, energy-saving appliances and embodies wellness in both form and function.

During the next three months when the model home is open to the public, 20,000 people are expected to visit, and you can be sure I’ll be one of them. I have a kitchen renovation underway, so I’m curious to see how I can combine my zest for healthy living with my love of cooking and eating. I’ll let you know what I learn.