My name is Genevieve Charet, and I am the Alchemist. I’m in my twenties, live in New York City Chicago, and work in sales for a major food company freelance writing. But none of that’s really all that important-what is, is alchemy.
When most individuals hear the term “alchemy,” they tend to think of half-crazed medieval craftsmen working to turn common metals into gold, or perhaps to create the elixir of immortality. What I’m going for with this food blog has little to do with either gold or immortality. The part that interests me is that whole bit about alchemy being a transformational event, a process that takes commonly occurring elements, and changes them, seemingly by magic, into something beautiful, alluring, and valuable. Yes, yes, you’re all saying, that’s just like cooking, very nice, let’s get on with it. But there’s something beyond that: alchemy was supposed to transform the crafter as well-now that is exactly what I think cooking does. Let your food create you, and creating the food will happen naturally.
While people derive joy and meaning from countless other interests and pasttimes, I have never found any to be as involving and evolving as food. Think back to the most pleasurable parties, the most satisfying social gatherings, the best nights out with friends, or evenings in with…special friends; I’m willing to bet that eating was a central part of the action, and for good reason. Food is how we nurture, impress, and entertain, and great cooks are always part caretaker, part showman, and even part magician, giving of themselves and their talents in a stunningly personal way.
My style relies on using natural ingredients in a way that allows their inherent qualities to stand out, but in a complimentary way. I use minimally-processed, unrefined, organic and local/sustainable ingredients whenever possible. I have a deep respect for the creatures who give up their lives to feed me, and therefore try to exclusively eat “happy food,” i.e. cage-free, antibiotic-free, pastured, etc. You’ll see virtually zero lactose in my cooking for personal health reasons, and will notice the regular presence of “alternative” protein sources, such as tofu, nut milks, etc. I believe in treating food as medicine, respecting its ability to harm and heal, and providing oneself with a diet that is varied and balanced, on grounds that are both scientific and spiritual.
My approach to food is an integrative and intensely personal one-it plays a role in virtually all areas of my life, and this will be reflected in The Alchemist. I welcome your input and suggestions with open arms, and hope that I can inspire you in your own transformations. Welcome, and please do enjoy.
This “about the alchemist” thing was more interesting than the initial blog page! heehee It really got me thinking; it sounds like a good premise for a movie like Chocolat or something. (good movie!)
When you talk about food transforming the one who prepares it and the one who ingests it, and of how food nurtures us, the first thing I think of is nursing– not only because nursing seems to fill 50% of my day these days, but because that’s the most direct way of feeding someone and being changed by the process.
There is something about giving part of yourself to your baby– and the milk IS part of yourself– it runs in you just like your blood– that sharing of yourself with your baby is very powerful. It’s a little like donating blood or giving your last pennies to the homeless or something. You see, it’s that feeling of giving aaalll yooouuu haaave, away to feed someone else. No wonder God arranged for us to nurse our young. That’s just up His alley, isn’t it! He was all about giving the shirt off your back, your last pennies, and all you had, to your neighbour. It’s fitting that he’d have us feed our babies with a little bit of our very selves, as well.
Genny,
This is such a cool blog you are writing. I hope you actually get into some of the down and dirty details of your skills in the kitchen. I have been a long time fan of your desserts, especially those chocolate turtles with caramel and, is it, pecans.
But beyond your ability to be an amazing cook, and to satisfy your future husband’s stomach, I really like the tone and style you outline here. As a recent convert to the ways of the healthy eater, I am so excited to remember that you have also started the “love journey” of right eating. Only you could turn pseudo-environmental practices like free-range meat into “happy food”. I literally laughed out loud when I read that.
I look forward to your tips with healthy food, sweet with natural flavors.
May I make one cooking suggestion? Try slicing a banana long-wise, but only deep enough to cut the peel. Then open up the peel and place inside of it delicious mini chocolates – white, milk, dark or anything in between – then add your choice of dried fruit, I recommend dried cherries, cover it with tin foil and leave it in the oven for 10-15 minutes at 350 degrees. What comes out is bliss.
I hope you are doing better than well and that we can catch up soon.
Always,
Señor Alejandro
Thanks, Alex–that sounds great! I was thinking white chocolate, grated coconut, and macadamia nuts? Perhaps a bit of pineapple?
Or how about one with brown sugar, cinnamon and raisins, and a teeny bit of butter?
Could we drizzle one with rum and light it on fire, foster-style, and then put it over ice cream?
Thanks again for the comment, and the great recipe idea (and gee, for remembering something I made you at least 4 years ago)!
All the best,
Genny