In the 1960’s up to late 1990’s, I consider myself a proletarian cordon bleu because I like to mix up some other ingredients to traditional meals that I fancy to eat.  I remember cooking meals with ingredients not supposed to be in the traditional recipe, and whoever saw the “other” ingredients in the meal, whispers like “bakit mayroon nito, ano ba ito, sino ang naglagay nito” soar in the air.   

But wait, once they tasted the unfamiliar ingredient(s) in the meal, praises like “okay pala ito; galing naman; masarap pala; at inbentor ka talaga” fly in the air.   It made me to believe that I can be a brilliant chef one day.  (To date that I’m 40+25, I’m really feeling good when cooking).

Then came the time when all my yearnings for cooking stopped!  Why?

As I remember in day one, I was served the most delicious meal I always crave for – seafood carbonara by my wife.  Pasta and seafood are one of my favourite meals.  My wife intentionally prepared a combination of my favourite meals – yummy!  A bright idea, isn’t it?

I also remember that most of our times spent together there were no boring moments in the dining and kitchen areas.  She oversees very well every activity.  Especially when she takes care of my dining needs in all the meals she cooked.  On that basis, I can honestly admit that I enjoy all the meals my wife cooked throughout the years of our partnership; that she is more than a professional chef and I’m very much comfortable with that.

I still cook but whenever my wife is in the kitchen I just prefer to be the Kitchen Aide, and joyfully do the washing of dishes.  It doesn’t matter because every meal my wife cooks made me to continuously fall in love with her.  “Yummy!”