David Gilbert - Kitchen vagabond: a journey cooking and eating beyond the kitchen

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Copyright 2012 by David Gilbert

Copyright John Herdman, cover image
Copyright Richard Clark, back cover image

Typography & Design by LeftRightNow.com

ISBN 978-0-7414-8000-2 Paperback
ISBN 978-0-7414-8001-9 Hardcover
ISBN 978-0-7414-8002-6 eBook

Authors Note: This story is drawn from memories of real events. In telling my story I have tried to be truthful and provide accurate recollections and I have changed names and places where appropriate.

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To the kid who took my place handing out
chicken samples at the mall food court.

The idea for this book came as a response to the question, Whats your favorite dish?

All over the world, people select foods, they cook and they eat. We all receive an early education in these processes, based mainly on where we live and on our national history and culture. I didnt imagine until well into my teens that I would embark on a career that would direct my restlessness towards what other people cook and eat, how they do it, and what it tastes like. I didnt imagine that it would take me to Charleston, to Havana, or to Amsterdam, Beverley Hills and Bangkok. I would set out to master as many of these as I could, and incorporate them into my own versions of what and how to cook. This life-long journey gets instantly summarized with that one, impossible question: whats your favorite dish?

Sometimes my response has been, the Green Papaya salad I enjoyed on Kata Beach in Phuket, Thailand. This is the response I am offering you, in Kitchen Vagabond. That hasnt always been my answer. That story is, however, the briefer of the two narrative lines in the book; it takes place in only a few hours.

If we are interested and attentive, we cannot separate a dish from the people, places, and events that create the sensory experience of its taste. The ingredients, the preparation and the satisfaction of eating a favorite dish have been the vehicles for me to reflect on the developing flavors of my life. Ultimately, things have to work really well together, in the kitchen and in life.

The larger story this book narrates is the history of a seemingly vagabond journey that has lasted many years. While the shorter one is about the creation of a dish, this one is about the creation of my own self, as I learned and traveled so far beyond the kitchen.

Fortunately, doors have opened for me in the form of professional recognition and the realization of my dream of becoming an executive chef in my own right; still, I also appreciate the times when I can travel, cook and eat unencumbered by obligations. The realization of smaller dreams creates the larger ones. My goal with Kitchen Vagabond has been to reflect on the magic of how they come true, and to share that with my readers and with guests in, and beyond, my kitchen.

David Gilbert

I was surprised and honored that David asked me to write a forward for his book. Our association began when, out of the blue, Dave posted a request on my Facebook page to come meet me and cook with me in Thailand.

Davids book is about the life-long journey we all undertake, where One never stops learning from the moment of birth until death. It tells the story of his journey through life as an aspiring chef, and gave me more insight into the makeup of this remarkable man. Starting with his determination to not lose face in the culinary world in Amsterdam and leading to standing up and being counted on in a great variety of times of adversity and adventure.

David, through perseverance and hard work, gained the respect of chefs, fellow trainees, and many contemporaries in a very short period of time. Concurrently, in the midst of all these experiences, he is still able to analyze and understand himself and the work ethic of the chef profession, knowledge he later applies in a variety of kitchens, organizing and structuring their operations. The humor in it reflected the person I met and worked with in Thailand.

For my part, despite being much older chef than David, our paths and passion about life and cooking run parallel. All I remember when I went to chef school was to learn, to absorb everything like a sponge and hopefully, with that knowledge, I would gain employment that would allow me to grow as a chef. I must admit I am not as astute, introspective, or logical as he is. He is both an artist and an entrepreneur; while I am more of an artist than the other.

One thing we both share is this passion for food and for learning. Im sure we both hope that we can become better people and better chefs. For me, my goal has finally dawned on me, which is to represent my countrys culinary heritage and to be the spokesperson for it. Knowing David as I do, he will generate a visionary role no matter where he is, and that role will expand along with his desire.

I think the most important lesson is to lead your life with passion and to follow your dream with hard-work and the ability to withstand all the impediments along the way, as David clearly has done. Otherwise, I dont think youve actually lived.

David and I will have more experiences together, as we are both continuously inquisitive about cooking, people and cultures. He has the ability to assimilate what is most genuine about another culture and cuisine, and with full respect for it, transform it into something new.

As we have no idea where this leads and where the final destination will be, I take comfort in knowing that at least were heading in an important direction with our passion and love for cookingthat necessary activity that can reach the heights of art. Davids balance between logical and astute self-awareness make him successful as an entrepreneur and as a chef.

Best Wishes,
Siri

I sit here wearing sunglasses atop a hotel towel just listening to the sounds of the quietly crashing waves separating all I know from the life of bustling kitchens.

My toes dig deep into the powder sands as the grains pass through them much like an hour glass. Time doesnt seem to matter right now, as I lean in for another bite. My pores are slowly beginning to open as I feel the natural cooling sensation of sweat pouring down my ear lobes.