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Some time ago, pie artist and baking expert Jessica also opened up about her perspective on cooking and baking.
“There is no such thing as pretentious food, only pretentious chefs. But seriously, I believe that with food art, as with any art, the intention of the artist and the context in which the plate is presented have to be taken into consideration before one can truly judge the dish," the food expert told Bored Panda.
"An over-the-top molecular gastronomy multiphasic sensory experience served in a family-style restaurant could certainly be considered pretentious... Then again, if the chef has a sense of humor and it is being served to elicit amusement and give the diners a bit of a chuckle, suddenly it's not pretentious anymore," the pie artist said that context is very important when making judgments about food.
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"My own pies may be considered 'fancy' to some, maybe even bordering on pretentious at times (can a pie be pretentious?)... But everything I create, I do so with the very humble intention of putting a smile on someone's face—and I'm not stingy about sharing my techniques so others can replicate my work. I think if chefs create with open hearts and an honest wish to make the recipients of their food happy, their food can't be pretentious, no matter how complex, epic, or over-the-top, it is,” she said.
According to Jessica, chefs should focus on the joy their food brings rather than just taste. "Remember, food is something we experience with all of our senses, and our brain most of all. Yes, taste is a critical component... But I personally feel that when it comes to 'special occasion food' (as opposed to every day, keeping-you-on-your-feet food) joy and delight are even more critical components. If the fondant-covered cake you baked in the shape of your best friend's favorite childhood toy makes her burst into happy tears, does it matter if the sponge is a little dry? Is it a 'bad' cake because it looks better than it tastes? No. It's a good cake because it made someone you love really happy. Context and intention," she said.
In Jessica’s view, experimenting with food can lead to growth as a chef. Meanwhile, anyone in the kitchen should also put their customers’ wants and needs at the forefront of their minds.
"I'm sure opinions will vary on this, but I think it just comes down to knowing your customers. Do they enjoy being challenged? Do they like the adventure of trying something new and unexpected, and learning about new flavors, textures, and methodologies even if it means sometimes they won't love what they're putting in their face? Or are they at your establishment because they are expecting to receive something they reliably know will give them a specific, safe, and enjoyable experience every time?" Jessica mused.
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"That's not to say that chefs can never evolve beyond their current offering—they just may have to be prepared to go through some growing pains as they slowly build a new customer base that appreciates their new offerings more. After all, it is important for the chef to love what they are creating too!" the food expert explained that when you mix respect for your customers with your own love of food, you create a powerful recipe for success.
Jessica herself is an experimental pie baker. She loves pushing her limits. "I think experimenting with new techniques, new flavors, new designs, etc. is awesome! Yeah, it blows up in your face sometimes (sometimes literally), and yeah, your customers may hate your new creations sometimes... but sometimes they'll absolutely love them. Sometimes, you'll capture that 'lightning in a bottle' and start a new food art trend that puts your establishment on the map. You never know until you try!"
