What is your favorite breakfast?
Black coffee, dry toast, over easy eggs with Parmesan cheese and grapefruit segments
Is there a childhood comfort food that you think about often?
When I was a kid I had an obsession with corn dogs! I tried to go on strike and eat them exclusively, my parents didn’t play ball and instead, I starved.
Which talent would you most like to have that you don’t possess?
I wish that I could manage a day on 6 hours of sleep! I can’t. I need a full night or I struggle. I am envious of people who don’t need a lot of sleep.
Was there anything that you thought you wanted to do before you started cooking?
I also wanted to be a surgeon.
Of all the French pastries, which is your favorite to make/eat?
Croissants. So elegant, technique-driven, yet ultimately simple.
Is there one food that you’re secretly obsessed with having at home?
I often cook just plain rice with eggs or fish at home. I eat very simply at home. Rice with fish and a poached egg will always be my top go too!
Is there a food you dislike using while cooking/baking or don’t like eating?
Spaghetti really grosses me out. I have always hated it. On spaghetti days during school lunches, I would go to the library instead of the lunchroom-I don’t even like watching other people eat it.
If you could find out anyone’s secret recipe, whose and what would it be?
I would love access to some amazing and really old Indian Curry or Mexican Mole recipes. Maybe spend time with someone who makes old family recipes and learn their secrets!
What’s your most memorable meal and why?
Honestly, anytime I can be at a dinner table and completely lose track of time and the outside world, just focus on the moment and my company. That is an extraordinary meal. Good food and wine help tremendously to get you to that point.
What mentors helped you along your journey of becoming a chef?
My Mom taught me to be discerning, kind and approach situations with wisdom, instead of being reactionary. My dad taught me empathy towards others, and he taught me to love food. Tim Mckee showed me how to run a kitchen and make food that I love and that is personal to me.
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