My name is Chef Ivan Flowers. I am the Executive Chef at Arnold Palmer’s restaurant in La Quinta, CA. I wanted to write a blog that pulled back the curtain, so to speak, on what happens in a restaurant kitchen. The passion, the fights, the failures and successes. An insiders look at the mind and life of a Chef. Why bending thyme? For two reasons. Firstly, because as a Chef, I believe my first priority is creating delicious food. For me, what happens between my mind at first conception of a dish and the actual creation of the dish is bending thyme. A magical spark that somehow makes it from my mind onto a plate. To me, the process is bending thyme… Taking what is a stalk of green and bending it to see each individual leaf. Each individual component. And then taking those components, reconfiguring them and creating something entirely new.
Secondly, I believe that when one dines out in a restaurant and everything falls seamlessly into place, atmosphere, food, service and of course, with whom you are sharing the table, that is bending time. It is a moment of suspended belief. Similar to what happens when we go to a really great movie and get lost in the characters’ world. For a couple of hours, all that is worrying or annoying us falls away and we are left in this wonderful new world. That is what I strive for every night, for every guest. I want to bend time. I want them to get lost in the sight, sound, smell and taste. And just for a little while, leave all else behind and relish the moment. Do we always achieve this? No. You will hear about those nights. But many times we do and I look forward to sharing those triumphs too.
I also want to share cooking tips, recipes and pure, unabashed food love. I look forward to sharing all of this with you and look forward to your questions and comments.