by Tuesday Saumell, Chief Financial Officer
So I would guess "creative" isn't exactly the word that comes to
mind when you think about "Accounting" people. And no doubt that
cooking requires some sense of math…with all the measurements,
temperatures, timing and step-by-step processes to follow. But
cooking happens to be one of my favorite hobbies. I love it!
Whether I'm cooking for 2 or 20 … from the easiest dishes to the
risottos and cheese soufflés!
I had never really stopped to think why I enjoy it so much ... it
really can be a lot of work! Even though I often get help from
people … my sous chef is often my husband … and he also is the best
dishwasher loader I know. Sometimes it's my sister-in-law(s) or my
daughters.
And it occurred to me how cooking stimulates all the different
parts of my brain … and my senses. And how parts of it are a
complete departure from my work.
Being the financial leader of our Agency, I don't have many
opportunities to be creative. Just the mention of the words
"creative" and "accounting" in the same sentence doesn't exactly
evoke a trust factor! In Accounting, where rules must be followed
and every penny accounted for, there isn't much room for flare …
and cooking gives me that.
Anyone that has ever asked me for a recipe knows I'm not
necessarily a strict recipe follower. That's right! I don't follow
the rules. Well, not always. I will often adapt them, add in more
spices, change an ingredient out ... I keep making notes in my
cookbook on the changes so I can remember the next time I want to
make it. Others, they're just in my head. So I get to use both
sides of my brain … and I can be my own creative.
First the organizational part ... how I love my lists! And
bigger events even require an excel spreadsheet. Stop laughing … it
is quite necessary. When I get to Fresh Market, I just go "gaga",
so I need that to stay focused! And not forget the butter.
Next is the planning of the cooking utensils/pans and the
coordination of the timing - critical in the cooking world … unless
you like soggy pasta and raw chicken. Those are big no-no's in my
house. So I go over the steps of preparing each of the dishes and
in what order. You can't think about this an hour before dinner
when a dish takes 3 hours to simmer.
Then cleaning and chopping the ingredients and picking the fresh
herbs from my garden … this is where my hubby really helps out.
He's the best herb snipper ever (not to mention
grill-master).
And then the finale. When the creative side gets to join the fun.
When I can choose the mix of colors and textures, and adding just
the right quantity. When you start to SMELL the onions and
the garlic sauté in the olive oil … and you keep adding ingredients
that help to complete the picture … working little by little to
form the masterpiece. You can't rush it, or just throw everything
together just to get it done. It won't turn out the same. And
then you TASTE! And when it's complete and you HEAR someone
say "this is outstanding" … and you SEE their smile and pure
enjoyment …. and then you FEEL the love! And you are sharing it
with your family and friends. And typically some good wine!
And when your head hits the pillow and your feet and back really
ache … and you giggle because you remember that your 8 year old
niece told you "Tia Tuesday, when I grow up I'm going to be a
chef!...and you can be MY sous chef! "…………….and you say "what a
great day"! It just doesn't get any better!
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