I Thought I was a Bad Cook

For a long time I thought I was a bad cook . . . until I discovered the missing ingredient.

When I was a young woman and began living with a partner at the time, I started to have my own cooking experiences. For me it wasn’t a big deal – you buy some food and you cook it.

But guess what? –– My partner was apparently not enjoying my cooking so much; he lovingly made small jokes about it and was eating it anyway because he saw that I did my best. He came from a family where there was a lot of attention to food preparation: the household I came from was much more basic when it came to cooking. You cooked some vegetables and meat or fish and that’s it. Seasoning was not used and I didn’t know that herbs existed.

So the response I always got from others was that my cooking was boring. Friends often made jokes about it . . . like Sylvia is great but she cannot cook, and they would all laugh together.

It was no wonder that I started to believe I could not cook. I lived with this conviction that I was a bad cook for years. I tried to improve my cooking by using herbs and various recipes but I still received the same remarks.

Then something beautiful happened, one might call it a miracle: I was introduced to Universal Medicine and met a man called Serge Benhayon, a great teacher of truth and wisdom. What I learnt through Serge Benhayon is that he lives all that he shares – it all comes from his own livingness of true love. This was a huge reflection for me to be open to learning more about myself and at the same time willing to let go of behaviours that did not honour me nor all those around me. Serge Benhayon’s teachings through Universal Medicine supported me to re-connect more with me.

I began to make certain steps towards taking greater care of myself and about what I chose to eat and drink. I started to trust myself more in many ways, and as a result there was a feeling of greater connection within me.

All that Serge shared in his teachings was so clear, true and already known to me at a deeper level that when I connected to that I started to trust myself a lot more. It was not just with cooking but also in other areas of my life – like work, friends, and family.

Re-connecting to my inner knowing through the teachings of Universal Medicine and Serge Benhayon, I discovered that all I need to know is already within me. I started to feel more at home with myself as I began to realise that there was nothing wrong with me and that I am not the only one who sometimes felt lost. I didn’t need to ‘fit in’ anywhere – it’s enough to simply be me.

I started to trust more in what I felt, rather than what I thought. I also began to stay more present in my body as I went about my daily tasks, paying full attention to what I was doing; I noticed how I started to enjoy myself more. And so my cooking naturally started to change. I made it more about the way I was cooking and how I was feeling whilst cooking without identifying with what I was cooking, as I was doing before.

I would simply re-connect by being aware of everything I touched and feel the love in my hands whilst stirring the dish, and from that same loving place I would start to feel what herbs should go in. I wouldn’t even think about it – it felt like I didn’t need to… It was just a feeling for what was needed next and the right ingredients would present themselves.

But not just that, I was able to feel that when I was cooking, deeply connected to the task at hand, the connection of love and the physical process of chopping, stirring and seasoning would expand as I was so present with what I was doing that time didn’t exist. Just being very simply me, feeling the warmth in my hands and heart, knowing and feeling that in this moment it is not just that the food is made with love and filled with love but that it can be felt by those who eat the food. That in itself is incredibly beautiful and so great to know and feel that just with cooking we can contribute so much to so many. A true support to all.

And guess what? –– Nowadays friends and family love my food and there are no more comments that I’m a bad cook.

They say, “Wow, you are a great cook! How did you manage that?”

I can tell you… the missing ingredient was Love

By Sylvia Brinkman, Mother & Manager in cleaning/healthcare industry, Amstelveen, The Netherlands

Further Reading:
Serge Benhayon and Universal Medicine – Changing a Culture of Blame
Love | Unimedpedia

789 thoughts on “I Thought I was a Bad Cook

  1. Yes the focus is one or about what is being done and not the truth of the connection that is with the ‘being’ first. In truth it’s not really anything to do with the food or the recipe or the audience but it’s about everything that has been done or the way you have moved up until any given point. If you ‘want’ something to ‘be’ something then all you need do is move more and more to how you truly are naturally and everything else will be taken care of from there, no matter what any other recipe is saying.

  2. When we prepare food in connection to what our bodies need, we know intuitively exactly the ingredients to use and how much to use in order to keep up with evolution to be more of the love that we all are.

  3. Food is a fascinating topic and the quality we are in when we buy, prepare and cook and even eat our food is so important to be aware of and can lead to a completely different experience.

  4. I so love this article. Love certainly does make a huge difference to how we cook. How we move in the kitchen and the joy of preparation simple exudes from us, and our food comes alive.

  5. It is very beautiful when we are aware that our every movement affects another from the love we are living. Recently I drove home from a birthday celebration dropping off another couple on the way. I was very present and could feel the delicacy exuding from my body fill the car. I drove in my rhythm, taking my time, gently manoeuvring around the corners while feeling connected to everyone in the car… a beautiful marker to take with me on the short journeys that I make most days of the week.

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