molly's kitchen
Cooking has always been an invigorating, family oriented practice for me. Growing up, we wouldn't start dinner until everyone was home from rehearsal/meetings/work -- which meant dinner often wasn't served until 8 or 8:30 in the evening (awfully weird for Southern Kansas). But we cooked together and it was the best part of the day. I have a bachelor's in political science from Grinnell College and a culinary arts degree from The Culinary Institute of America (CIA). I have worked in lots of professional kitchens, most recently as an Executive Pastry Chef. I read voraciously (usually about food).-
What's your ideal/favorite meal?
It would be a luscious, simple meal -- a perfectly roasted chicken with silky pan gravy and loads of fresh-from-the-garden vegetables, and probably French lentils (I can't get enough of them!).
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What's your favorite kitchen tool?
I'm obsessed with wooden spoons. I have quite a collection and always choose the perfect spoon for the task at hand. I also require a chef's knife at all times -- my favorite is a specialty Shun santoku.
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What's something you'd like a chance to eat or cook?
I wish I could have been a guest of Julia Child at some point, but in her memory, I would absolutely love to go on a bouillbaisse tour of Southern France.
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Why do you cook?
I cook as a creative outlet, but also simply for nourishment. I cook to explore faraway places and also to revisit special family memories. Food is so powerful and necessary. I love that.