Think about all the advanced gadgets we find in our kitchens now adays. Electric stoves, mixers, microwave ovens, juicers. We have learned to manage all kinds of high-tech equipment to prepare food and drinks. In a fairly short time. Unbelievable as it sounds, electricity as our foodie companion in the kitchen has been around only for the last 100 years. Before that, we used gas, for another 100 years or so. And before that, for millions of years fire provided humans the means for food preparation.
In my work as an outdoor chef, one of my main goals is to inspire people to do more cooking in the outdoors. Making food in nature is a very special experience, particularly if it involves making a fire to get the food going. So many more senses are connected when cooking outdoors. You observe the beautiful place you’ve chosen for the camp, listen to sounds in the woods, birds singing, water running down a stream somewhere behind the trees, smell the smoke from the fire. Watch, hear, smell, feel. That’s why I think outdoor cooking is different and more exciting than indoor cooking.