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Colleen Covey ~ Working Hard and Kosher Salt
In our last installment for Women's History Month, 360 Cookware is proud to present:
Chef Colleen Covey is a summa cum laude graduate of the Le Cordon Bleu College of Culinary Arts. Her talents have contributed to nationally branded cookbooks, educational dvds, and website recipes and videos for a major cookware company. Come share her love of food, family, and friends at FriendsAroundTheTable.
1. At what point in your life did you know you wanted a career in the culinary arts?
(Always.) As a young girl I used my Mother's "Better Homes and Gardens" red and white cookbook to bake cakes and make "Royal Chocolate Sauce".
2. Have there been any mentors in your career? A female chef that inspired you?
It may be cliche' but Julia Child was one of the women who inspired me. She was a pioneer, stepping out and showing America you needn't be perfect in your execution just fearless.
3. Everyone seems to have that one ‘can’t live without’ piece in the kitchen, what’s yours?
I have several, braisers, or in 360 Cookware terms, a 4-6-8 quart stockpot. Any piece of meat will become tender and delicious when cooked "low and slow".
4. As a chef, we assume you are sampling delectable dishes all the time :) Name your absolute all time favorite.
Impossible task: there are so many cuisines, I have favorites from each. When I'm developing recipes I use different cooking techniques, i.e., baking, sauteing, frying, braising, just to mention a few. I develop favorite dishes using the various techniques. I do have a weakness for pasta and Mediterranean cuisines.
5. As a female chef, what stumbling blocks have you experienced that were the most challenging?
I have been well accepted into the culinary field, Martin Yan ("Yan Can Cook") allowed me to work as his sous chef for years when he performed in Orlando at the National Builders' Show. He was gracious, generous, and giving. He trusted me to make sure his kitchen ran well in front of an audience. That's a lot of trust. My experiences have been so varied: bakery chef, food styling, video production, education, demonstrations, catering. I've been very blessed.
6. What’s Your Spice of Life?
Trusting in God, loving my family and friends, working hard, and kosher salt:)
7. Even the pros have bloopers ~ Describe your biggest kitchen disaster for us.
During a video production, I preheated a pan to melt some butter. As productions go, the shot went long. The pan kept being replaced and removed from the hot burner. When the director called for "butter in the pan" we got more than we bargained for. The butter immediately burned and smoked, setting off the smoke detectors and summoning the fire department. We aired out the studio and got back to business quickly, lesson learned.
8. To all the excited inspiring chefs out there, what is your best advice?
Organize yourself and your kitchen. Be a leader and example to others. Never ask someone to do something you're not willing to do yourself. Keep going. Aristotle said: "We are what we repeatedly do." He was right.