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| (photo: Erin Little) | |
Erin French is the owner and chef of The Lost Kitchen, a 40-seat restaurant in Freedom, Maine, that was named one of Time magazine's World's Greatest Places and one of "12 Restaurants Worth Traveling Across the World to Experience" by Bloomberg. Born and raised in Maine, French loves sharing her home region and its delicious heritage. French's The Lost Kitchen Cookbook was nominated for a James Beard Foundation Award. Her memoir, Finding Freedom: A Cook's Story; Remaking a Life from Scratch, will be published by Celadon in April 2021.
How are the creative pursuits of cooking and writing similar, and different?
There were many times when writing this book that I told myself to bring it back to what I know. When I create a dish, I always take myself there in my mind, to taste it, to smell it, to think about every detail and how the dish makes me feel before I even make it, and long before I write it into a menu. I took my moments in the kitchen and used them to help me shape this book. I took time to think and go deep in my mind to taste all the details before I wrote them down on the page. Sometimes, to keep myself from getting overwhelmed, I tried to think of each chapter as a dish, that would eventually make up an entire menu. Bit by bit, ingredient by ingredient. The big difference? No dishes to wash!
When and how did you know you needed to write this book?
One of my editors once told me, "Your next book is always the one you feel burning inside of you." Although I think my agent was baffled when I told her that I wasn't pitching her another cookbook! I started to feel this one burning inside of me and knew I had to tell it. I knew I needed to reprocess my story to avoid burying it and to understand how it shaped my life. I also knew that in so many moments of my darkness I felt so utterly alone, and I hoped that if I shared this story maybe it would help others who experience their own moments of hell see the hope for getting through it and the beauty that can prevail.
Was it cathartic?
It was challenging going back to these dark days in such depth, but it empowered me that much more to live through them a second time. There were some unsettled moments that I finally put to rest through writing this book. It was the best therapy session with myself I've ever had.
You've shared so much of yourself in these pages. Do you hold anything back? How do you navigate the sharing of personal detail and trauma?
I poured it all out in the pages of this book. How do you tell your story of struggles to triumph without sharing the most vulnerable, darkest details of your days? I made one rule for myself while writing this: if it's not my story, it's not mine to tell. There are people in my life who have hurt me, and through it I recognized things they had been through in their own lives, reasons that shaped them into the person they became and maybe made them behave the way they did. But that's their story to tell, not mine.
What are you cooking this week?
While the restaurant is closed, I'm cooking lots at home. Our freezer is stocked for winter and my dry goods pantry is ready for a winter at home. This week's favorites were curried lentil soup while sitting in front of the fire; lamb chops marinated with rosemary and garlic; roasted squash with apples and maple syrup; and a classic apple crisp with a big scoop of vanilla ice cream!
What are you working on next?
Covid has me multitasking like a crazy woman right now. Adapting to our new world and trying to keep the restaurant alive keeps me moving. I'm neck deep in a construction project, building out individual private dining cabins in the woods here at the mill in Freedom, and simultaneously renovating my Airstream, which will serve as the mobile kitchen to serve the cabins. I'm also building out our first ever online makers market, which we are filling with beautiful Maine-made goods for the holidays. Oh! And planning for next season's series of outdoor dinners we will be holding. --Julia Kastner