The Past on the Plate: Translating Powerful Food Memories into Unforgettable Meals

 

by Jamie Feldmar

 

One transformative taste, whether it’s of a perfectly ripe summer tomato or an elaborate chef’s menu, can linger far longer in the mind than it does on the tongue. As anyone who remembers a sacred sandwich from childhood can attest, food memories rarely exist in a vacuum; they are inextricably tied to where you were when you had that unforgettable bite.

 

Those who make food their career tend to understand the importance of creating lasting food memories—most chefs hope the meals they craft will stay with their diners for years to come. They often draw inspiration from their own food memories, in ways both recognizable and unexpected.

 

Chris Hastings, 2012 JBF Best Chef: South award winner and owner of Hot & Hot Fish Club in Birmingham, Alabama, spent his childhood summers on Pawleys Island, South Carolina, where he was once charged with catching fish, crabs, oysters, clams, and shrimp for his family’s dinner.

 

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