Q & A
“I am super excited about cooking at Chef Fest in November, I have a deep love for Hawaii and the few days I get to spend at Hualalai cooking are always some of the most memorable days of the year! The ingredients, the people, the setting all make cooking that much more magical. Getting to cook together with some of the most talented chefs in the country is always a treat, but my favorite part about Chef Fest is the intimacy we share with our guests. We really get to know the guests and spend time with the guests and get to see first-hand how special an experience it is for them to learn from such gifted chefs.”
1) First Dish I remember cooking:
My first culinary memory is definitely cooking brook trout with my grandmother. She was a huge influence on my life in many ways and was the first person to really teach me about cooking.
2) What prep to you hate to do? Love to do?
I HATE cleaning eel. I know this is a pretty obscure thing to prep, but if you’ve ever had to skin an eel, you’ll understand why I hate it! On the flip side, I love cleaning artichokes. There is something satisfying and meditative about turning and peeling an artichoke.
3) What food is your guilty pleasure?
I don’t like to think of “guilty pleasures” simply because I stay away from junk food, but if I had to pick one, it would probably be mint chip ice cream…oh and I LOVE macadamia nuts…but those are super nutritious!
4) If you weren’t a chef what occupation would you like to try and why?
I would run a bicycle touring company and take people around the world to cycle in the most beautiful places!
5) What or who inspires your culinary creativity and why?
The land, the sea. I love being moved by ingredients to cook. I’m all about the product, you can’t make good food with bad ingredients, you’ve got to start with healthy, in season, local ingredients. The product is the real hero of a successful dish!