I have enjoyed cooking and baking since I was a child. Before there were multiple channels on television dedicated to food, I was in the kitchen with lots of tiny bowls filled with ingredients. This year I have baked a lot of bread and cookies and tried out new recipes for my family and friends. Each time I make a recipe, I play with it a little bit. It doesn’t take long to figure out which of the ingredients and processes are “essential” and which can be adjusted to suit my tastes or the ingredients available to me in my pantry.
Just today I was reading one of my favorite cookbooks about breadmaking. I’ve tried to occasionally test a new bread recipe every few weeks or so. Today I was perusing the text trying to find the next bread I’ll try and noticed, as I have before, a pattern: bread has its own essential ingredients that make it work on a chemical level, that makes bread, well, bread. There’s a leavener, a sweetener, sometimes a fat, and something to provide the body. Then there’s extras—you can add ingredients to give it a more savory or sweet flavor. You can make the bread richer by adding egg. You can take the fat out of it and make it more lean. You can use whole wheat flour and flaxseed to improve its nutritional value. Sweeten it with molasses instead of sugar or add a bit of buttermilk to make it more tender. You see? If I want to make a loaf of bread, I’ll almost always use flour, water, yeast, and salt. But after that it’s up to me.
Essential ingredients should define structure, purpose, identity. Nothing more and nothing less. They should not be the place we stop but the place from which our creative decisions are made.
In human service professions, particularly complex programs like CSA, child welfare, or community mental health programs, we often struggle to understand the difference between what’s essential and what is left to our taste or discretion. In my consulting work I see folks grapple with ‘essential ingredients’ kinds of questions: “When we’re implementing family engagement, which elements of it are critical and which ones can we customize to fit our local culture or individual families?” Or, when starting a new program, an agency might ask, “what parts of this do we make policy—mandatory—and which parts do we leave to the discretion of our front-line workers?”
Whether you’re in a position to make rules or follow them (and my guess is most of you do both in your work), how do you decide what’s essential? How do you distinguish between those things that make the program what it is and the parts that just make it work best for a particular time or place or culture? What happens when you make the wrong things essential or the non-essential things seem imperative? In cooking and baking, confusing these two things leads to poor-tasting, often inedible items.
The beauty of the essentials is in their structure. The beauty of the flavor is its individuality. How have you mastered this chemistry in your work?