After so many first times, it must, at some point, level out and start to get easier to do things for the first time. It Must. Right? Or is it like how getting fully submerged in a cold lake on a hot summer day never gets easier no matter how many times you shock dry skin into the heavy wet water?
I have a great salt and pepper blend of confidence and humility, but I get nervous-I am not graceful on my feet. I am a behind the scenes person, I am the focus of my delusions, but secretly super shy. Interviewing a chef is like photographing Sasquatch, we are creatures not fully of this dimension and most times talking is hard.
I remember the first time I split and scrapped a vanilla bean- a long, thin, small, precious, and plump, ready to create a subtle explosion of flavor- I was hands shaking with my pairing knife, afraid to waste any one of the million seeds, knowing that this was a turning point in my life- one small step, the first one really, into a study that I so enthusiscitcally pursue. So everytime I do something for the first time, I remember how natural it is for me to split a vanilla bean.