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MIDEGA: Being a good cook makes for a truthful writer

By FRANK MIDEGA February 5th, 2014 2 min read

I have always fancied cooking, but apart from my family, no one would know how a hobby could cause a man so much anguish. Nevertheless I’m the glass-half-full type and never abandon my pursuit.

The journey of cooking, I dare say is character- building. I’m certain the end will definitely justify the means, no matter how terribly charred or bile-tasting the food often is.

I’m not hopelessly inept in the kitchen, I just never seem to know the measures to use.

I always put my all in cooking, at times both that all and oil is too much, leaving my clothes terribly soiled. But a good cook is only as good as your memory of the dish they made.

In my defence, it does not matter what that memory is made up of,  so long as the dining experience sticks in your mind.

So does a good cook really matter to the ladies? Well I believe it shouldn’t. Attaining dexterity in cooking demands age and experience; cooking is a sacred process whose prowess only a few men probably profess.

Yet the converse is true. A good cook is what every man yearns for — not the most beautiful. A bad cook could as well be spicing you up for the catafalque. To ladies who proudly say “I don’t cook” I often retort even louder “I don’t work”.

You see, pretty much everything has happened while I was in the kitchen, from Sunderland beating United through being electrocuted by the toaster to other trivial matters.

So forget DJ Rajoelina, a cook should be elected president, then like Obama win a Nobel. And cooks are, in fact, the best writers. The whole process, I’m told, of writing a personal recipe, is very daunting.

Unlike pharmacists, chefs constantly taste what they’re cooking, hence the need for truth and precision.