WHAT IS YOUR FAVORITE BREAKFAST?
Coffee and a pastry (maybe two).
IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?
Kraft Mac and cheese the original.
WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?
The ability to slam dunk a basketball. Not going to happen at 5’4”.
WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?
I grew up playing soccer at a very high level, so I always assumed I would play professionally when I got older.
OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?
All types of croissants.
IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?
All types of croissants.
IS THERE A FOOD THAT YOU DISLIKE?
I don’t care for eggplant. Mostly because of the texture.
IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?
I’m going to rephrase this question slightly because I don’t think there are too many secret recipes. More often than not, people are willing to share and pass down their recipes and traditions. There are however times where I have eaten somewhere and I was inspired to replicate that dish. Usually when there is a unique ingredient and flavor combination.
WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?
That’s a loaded question…I’ll share two. First is a classic cup of hot chocolate with mini marshmallows and whipped cream. My dad and I had a Christmas Eve tradition of waking up super early, going out for hot chocolate, and then would brave the crowds to do last minute shopping. Second would be a peach, uncut, no accomplishments, nothing. Just a peach in a bowl served with a knife and fork. This was a dessert I had at Chez Panisse sometime in the late ’90s. I was intrigued by the simplicity yet boldness of putting a $5 peach on a menu.
WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?
When I was in my early 20’s I had the opportunity to work at a fine dining restaurant which was owned and operated by three amazing women (Winds Cafe) My experience was extremely eye-opening and rewarding. It was the first time I could see my potential future as a chef.
THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?
Let me first start by saying, there are pros and cons to working with anyone regardless of gender. Chefs must have the ability to be patient, teach, and work hard. These are necessary qualities for running a successful kitchen. As a leader, you set the tone and you create the culture of your kitchen. Everyone’s growth experience differs, but there were a couple of times where I felt I was being treated differently because I was a woman. The environment of those kitchens typically had a “boys club” mentality. I would just move on to a more positive and productive work environment.
IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAINT INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?
This is a time where we’ve taken out of our daily routine and left with a blank canvas. Pick up your favorite cookbook and go for it. A handful of my friends (not chefs) have been taking on the challenge of baking something new every day.
WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?
Positive: I actually have time to bake and cook at home.
Negative: Not being able to run my business and see our regular customers.
HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?
I have not created new recipes but enjoyed having time to revisit old ones.
RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA Seattle, WA, USA Sunny Up Food Truck address: Chuck’s Hop Shop Greenwood, 656 85th St, Seattle, WA 98117 e-mail: [email protected] instagram: www.instagram.com/sunnyupseattle/ website: https://www.sunnyupseattle.com/menu