What’s (or should I say who’s) cooking?

When people find out I’m a dietitian, one of the first things they say is “you must love to cook.” My answer… “not so much.”  Eyebrows rise. How can that be?
 
I didn’t grow up in a "love-to-cook" family.  It was considered more of a chore than an opportunity.  Though my love of good food has never wavered, my affinity toward cooking could be described as lukewarm. Some might consider that a professional deficiency, but I’d argue it gives me perspective and empathy for the growing number of people who find food prep a challenge.   
 
People don’t cook for lots of reasons. 
  • An uncertainty of how to use/prepare foods–especially whole foods that “we” (meaning us nutrition types) recommend for good health like a whole chicken, whole grains and whole vegetables such as Brussels sprouts or asparagus.
  • Limited kitchen skills, such as how to use a knife easily and effectively, how to steam or roast foods, etc.  
  • Little interest.
  • Time constraints.
  • Fear of failure or disappointment—i.e. spending money on foods you’ve not tried before or prepared before, then finding out you don’t like them or you didn’t make them “right.”
 
But, some level of cooking is important…
  • Cooking makes us feel good—we’re making something for ourselves and others that is important and valuable.
  • Cooking gives us a meal and an opportunity to unplug from distractions.  We get to focus on and create something meaningful, something nourishing. 
  • Cooking allows us to learn about food and hopefully appreciate more of what we’re eating. 
  • Cooking helps us be healthier. Various studies have shown that cooking at home means eating less and eating better. 
  • Cooking connects us--ideally around a table, sharing food and talking with each other. 
 
So, maybe we redefine “cooking.”
The hope, of us nutrition types, is people will eat good food from their kitchen (often with others around a table). That good food can be homemade chicken fricassee and or it can be a pre-prepped roasted chicken from the supermarket accessorized with a medley of raw baby carrots, zucchini and sugar snap peas. It's OK. 

The results are what's important:   eat good food—good, wholesome food; try new foods; experiment and explore so “cooking” in the kitchen becomes an adventure, something fun, something to appreciate and something that pulls people together.  And, the ultimate goal:  invite kids into the kitchen so they become comfortable and happy there, so they see it as a place to create, to discover and to put together good, wholesome foods.
 
For some of us, the adventure and joy of cooking is in the fricasseeing.   For others of us…  not so much.  Nevertheless, we both can swing through our kitchens, have some fun and still accomplish these goals.  I'm willing to bet my average-at-best culinary skills on it.