A Week in the Life of a Spontaneous Chef: No Meal Plan Needed?

Updated on Saturday of Labor Day Weekend US, my meals usually aren't planned out; tonight's dinner is no exception. While we often work late and wake up late, planning breakfast is a must. For lunch, however, it's a different story. Two out of three days will grant me the pleasure of enjoying a pastrami and Swiss sandwich, which I prepare today. The third day will be a leftover from last night's meal. Here is an overview of my meals for the week:

Wednesday: Braised beef short ribs with mashed potatoes. Thursday: A combo pizza delivered from a local place— expecting a busy day. Friday: White chicken chili from scratch with cornbread.

Both the short ribs and chili are made from scratch. Recent home projects have kept me from cooking much, but I am eager to make up for lost time.

On the meal routine front, I have my go-to fare. I rely on family favorites and easy weeknight recipes, as well as pantry and freezer staples. But, do I actually meal plan? Not in the rigid sense. Here's my rationale:

Does My Wife Meal Plan?

She does, though to a limited extent. My wife is very practical and seeks easy, quick, and familiar recipes for meal planning. She wants to ensure that she and her family can have a regular and comfortable meal schedule.

My Take on Meal Planning

For me, the answer to the question is, well, not in the way one might traditionally think. Coming from a background in home cooking since childhood, I find joy in spontaneous meal preparation. Being a chef for the past six years has honed my skills and allowed me to cook with ease under pressure.

I rely on creativity and immediate resource availability to whip up a meal. When pressed for time or not in the mood for a pre-planned dish, I consider whatever ingredients are most practical. This can include a wide range of foods, such as:

Starches and Grains: I cook large amounts of a base food, such as potatoes or rice. Using this as a foundation, I can create numerous meal combinations. Think fried rice, stir-fries, or even fried rice with mixed vegetables. Easy Proteins: Any common protein like eggs can be scrambled or fried and added to your meal. This provides a quick and easy protein source. Vegetables: Finely grated carrots, onions, and sautéed vegetables provide not only flavor but additional nutrition and texture.

This method allows flexibility in meal preparation. Once the base is cooked, you can add components as needed, such as cooked rice, sautéed vegetables, and scrambled eggs, making multiple meals from a single batch of food. For example:

Grate carrots and onions, sauté them in oil. Fry eggs separately, and set them aside. Fry the rice, then add everything back in.

By making large portions of these basics, you can create a variety of meals for the upcoming days, ensuring that you don't run out of options or resort to convenience food. This is effective, especially when unexpected events or spontaneous activities disrupt your regular meal planning.

In conclusion, although I might not strictly adhere to a meal plan, my approach to meal preparation is thoughtful, practical, and flexible. Whether I'm cooking for a family gathering or a busy week, my cooking style is both rewarding and efficient. So, while I don't meal plan in the conventional sense, I do enjoy the process of creating meals on-the-fly with the resources at hand.