In 1748 the very first form of refrigeration was demonstrated at the University of Glasgow by William Cullen. Although he was unable to put this process into a practical form, he is credited with leading the way to commercial refrigeration as we know it today.
So just last night I happened to be out perusing a local appliance store, and I stumbled upon the latest modern refrigerator. Technology has come so far as to provide us the capability to tweet while pulling a frozen, one-pound heap of processed Hungry Man out of the freezer.
Is this really what we need? Sure, I use this communication medium as a way to connect with many people, mostly for sharing information – whether personal, family related or even a dish we cooked that night. But, I have never had this thought: "Hey, where is the ketchup? And shouldn't I tweet this for support or help?" It just seems things have gotten silly and somehow we have forgotten what is important.
How about we slow things down? Maybe tweet less or not all. Maybe we shouldn't post every random thought that pops into our heads. How many times have you read the most banal, "How is the weather?" posts?
My preferred choice of connecting with the human race is through the experience of a great meal. In some of my most memorable dining experiences the food wasn't even that good. Many years ago, I was lucky to have cooked for my late grandfather before he passed away.
He was an Italian mason who built many buildings in Chicago, an incredibly successful businessman and an all-around class act; the kind of guy that men wanted to be like and all the women wanted. The point is, the risotto I cooked had crunchy peas, the food had been transported between homes and wasn't hot enough.
Regardless, we had Louis Prima playing in the background and my grandfather with his oxygen mask on, was still dancing with my mother and it was a wonderful time. He didn't care about the food. And now enough time has passed and most have forgotten the risotto, but not the memory.
Don't buy the ready-to-eat meals. Take the time to cook a meal with your family and friends. Now the farmers' markets are starting to really open up and most have incredible deals.
And, as my wife says, put down your phone.
Chef Jason Gorman has been eating for almost 41 years, cooking for 26 years, and has had the privilege of working with some of the country's top chefs and restaurants.
He's been fortunate enough to have worked in many different aspects of the hospitality world, from fast casual service, "ma and pa" restaurants, catering, 1,000-room plus hotels, independent stand-alone restaurants, some corporate chains, a casino, 4- and 5-diamond restaurants, even a steakhouse and the state's No. 1 boutique hotel, The Iron Horse Hotel.
