04/16/2025
Real talk: I go through seasons of beating myself up over falling short of my own creative expectations.
I know to some, that may sound absurd, but I think to others (probably other creatives) it is relatable. Creating has an eb and flow, just like everything else. Sometimes I am ON and my brain and hands are the perfect pair. The result is something I am so proud of and exactly what I want it to be. Other times, it’s like the vision is stuck in my mind and I can’t make it come to life exactly right. With food, this is especially challenging because you don’t really get to just start over. That would create unnecessary waste most times, and that is something I really do my best to avoid in this world. Or, there may simply not be time to start over. This stuff has a clock behind it because, unlike other mediums, it can only be out for so long before the whole thing has to be tossed. The work has to be organic because the medium is seasonal and constantly changing in availability. So there can’t be a formula for “this is where the blackberries go and this is where I put the cheese”. And thank goodness! For the sake of the art and the enjoyment by my amazing clients.
It’s been a continuous lesson in letting go. Pushing myself to be content with the end product even if it’s not perfect. Knowing it will still bring an abundance of joy to it’s recipient and that being enough. Plus, as an added bonus, I know the products I use are the highest quality so it’s going to be a flavor bomb of goodness no matter what.
Anyway, I just emerged from one of those “eh” seasons creatively with food art. Grateful to have found something that I love enough to live through the lows, find the beauty in that, and know another peak is on its way. Just like the seasons. To Spring!
Cheers cheese friends. 💕