Recently, I stumbled upon a new cookbook, Skinny Taste by Gina Homolka, to add to my collection, which is co-authored by registered dietitian HEATHER K. JONES, R.D. and filled with beautiful, colorful, and delicious recipes. While reading the introduction, I was taken by the statement written by Gina Homolka and Heather Jones which refers “cooking as a way of practicing self-care”.

The reason this truly resonates with me is because I realize that no matter how busy I am or how chaotic my household is at the dinner hour (a time I refer to as the “witching hour”), I still find this inner peace and stillness in making something. Sometimes, that something tastes terrible, and receives disastrous reviews, while other times, it’s revered as a work of culinary art. Truly, the point of making something isn’t as much for me about impressing my kitchen customers as it is about taking the time to be creative, to use a new ingredient, to try a cultural dish I’ve always wanted to test (like how to use fresh tamarind or make my own Chinese dumplings inspired by Lisa Lin.

When I work with clients and ask them how they feel about cooking, most of the time, there is a recipe or a food memory that evokes joy, and that starts a story about their happy food memories. So not only is making something a therapeutic experience, it can also lead many of us back to the path of healing.

Many cultures spend a pivotal part of their time in the kitchen, cooking together, talking about their food stories, sharing their memories and experiences, and learning about their food culture. Making something matters because it helps us connect with the food, the land, the history and above all, the self.