The Art of Food Making
By Natalia
“At the end of the day, we’re all food makers. Food making is in our DNA. It’s part of what makes us human.”
What do food makers think about their art and craft?
A mom of toddlers: I heat up dino nuggets or mac and cheese in the microwave, and sometimes they eat pizza.
A Michelin-starred chef: Black caviar in a butter emulsion is served with butterfly-shaped sugar crisps.
A conveyor belt operator: we produce 60,000 portions of frozen meals a day.
A line cook in a restaurant: we go through up to 30 liters of oil every night, and everything cooks in under three minutes.
A factory line operator: this baloney contains sodium nitrite, sodium erythorbate, sodium phosphates, monosodium glutamate, and artificial colors like Red 40, Yellow 5, and Blue 1.
A molecular gastronomy specialist: we can turn anything into liquid, gel, or foam.
And all of them are food makers. Good thing we, narrative builders, word shapers, meaning jugglers, fame seekers, and motherfuckers, don’t use such broad terms for ourselves.
© Natalia Nightingale-Grey. 2025. All rights reserved. Reposting or quoting is allowed only with proper credit and a link to the original.
