I was opening a pomegranate the other day, scoring the skin across the equator, carefully prying the two hemispheres from each other with care. Then I methodically picked and twisted out the plump red juicy seeds into a bowl.
I was totally absorbed in the process, paying attention to the details: sights, smells, sounds and I was thinking about what I was going to do with these beautiful pearls when they were freed from their skin. I decided to make potato & celeriac soup and serve it with a salad of romaine lettuce, cucumber and pomegranate seeds with a balsamic vinegar dressing.
It seems to me that you use the same skills when you are cooking as when you are creating a story. It’s important to have a plan or recipe for each individual dish and you must be able to visualize the whole meal and how the individual parts will work together. There needs to be some savory and some sweet, a variety of colors and shapes and it all has to be ready at the same time to be put on the table for your eaters.
When putting together a story, all the steps must be coordinated too. Each segment of the story needs to be considered in regards to variety in the tempo and tone. The delivery needs to be appropriate to the subject matter, and you need to get to a satisfying, logical ending for the audience.
Mostly, you have to be conscious and enjoy the process. That is the subliminal message that will be conveyed to those who consume your food and your stories.