In the video link I posted with Chef Ramsey, he literally says he wants to "get his hands" on the beef rangoon - as if it's something he can possess in a box. And the Maylasian lady tells him to drop all that, and instead gain an understanding of what she's showing him. Ramsey even says towards the end of the video, "You've really helped open my eyes." And that's exactly what Ueshiba credited Takeda with - opening his eyes to budo.
It's a really interesting parallel. Unfortunately the link is blocked by C4 in the UK due to copyrighted content which is a pity as I'd love to see Ramsey getting nonplussed by this approach.
So following what others have been saying as well kata is the analogue of the recipe, and if we only know how to cook from recipes we can't cope when there's a change in the available ingredients (inputs) or desired dish (output) just as if we get ingrained by kata we can't spontaneously react to unpredictable attacks.
As per Rupert's last post, I think the many many repetitions of (dynamic) kata give a solid grounding in technique to the extent that it then becomes reflexive so I don't have to think "this punch looks more like a yokomen style haymaker than tsuki jab so I will need to corner-step and blend or get in before it gets going" which I obviously won't have time to think and then do. Watching the way our senior grades run through kata after class, whilst they are doing things in a set sequence to a particular attack there's always a lot of variation in response depending on physiques, maai, attack speed, etc., especially when working in trios, and they're obviously not doing this consciously.
To return to the analogy I guess this is like doing an awful lot of cooking with a wide range of ingredients following many different recipes in different books until the point where you can be presented with any particular range of ingredients and within a few minutes think of several good dishes you could cook without a recipe (the MasterChef creativity test).
The key seems to be coming to an understanding some fundamental principles about cooking/aikido/IPIS without which no amount of ingredients (techniques) or recipes (kata) will be of much use. I know this is a point Rupert makes early on in his book
It is the principles we should be searching for; they are the same in each art. No art has a monopoly on the principles, although certain arts might be said to emphasise certain principles. The principles determine the form, of which there are many variations. It is therefore strange that it is usually the forms that determine the art. This has to be a mistake. If we research the principles, then there can be no determining the forms. If you search for the principles and come to understand them, your forms will be limitless
By way of illustration (I'm sure we've all got examples) I sent this link
to my wife this morning with the observation that it had some nice practical application stuff of what we do in Taiji as well as things that looked a lot like ikkyo and sumi-otoshi, to which she replied that there was sokumen iriminage and kaitenage in there as well.
By strange coincidence we have been discussing the "cake model" during a workshop on evaluation this morning, following which a colleague sent this email around (while I've been writing this) in response to one of the regular "birthday cakes in kitchen" messages
It's also my birthday today. I attempted to make Jamaican marrow cake last weekend but used an incorrect process (recipe) which impacted negatively on my output (cake). I considered outsourcing to achieve the outcome (buy a cake), but this would have resulted in a negative impact (unhealthy cake for HQ staff and more serious financial implication for me). I therefore decided to revise my process (recipe) which will result in a healthy and delicious outcome that falls within budget (Jamaican marrow cake) and has a healthy impact on everyone. But you will have to wait until Monday.
I'm now hungry and going for lunch