The Dish had a chance to sit down with angel face Culinista™ Josie Gordon last week and hear what she had to say about minced meat and macaroni, a perfect roasted chicken, and tasting raw custards.
Dish: How did you get interested in food?
JG: I grew up in a Caribbean family and food is just the thing. I helped my mom everyday to make so many Caribbean dishes.
Dish: I’ve had your mom’s cooking—I am a lucky girl for that! What was your favorite dish that you learned to make with her?
JG: Minced meat and macaroni…hahahaha! It’s soooo good. It’s like a casserole; so good!
Dish: Hmmmm, I’ll have to try it..do you make it a lot?
JG: Actually, I made it two days ago, but I don’t make it a lot.
Dish: Do you feel like your Caribbean upbringing has had an affect on the culinary choices that you make with The Dish’s Dishes?
JG: Absolutely. Caribbean’s use a lot of vegetables—their supermarkets are more like our farmers markets here. So I tend to shop at the Greenmarket a lot. I also use a lot of spices—Caribbean’s love spices! Everything that I make tastes like it comes from the height of summer!
Dish: What has been your favorite thing you’ve cooked for a client?
JG: It’s always the simplest thing for me, you know—a roast chicken. I can make the most beautiful, glistening, crispy on the outside, moist on the inside roast chicken. Clients love that. I love it. It’s so satisfying to have that picture perfect end result. Oh, and note that the chickens I use are always organic.
Dish: Last Question. What’s the most important thing you learned in culinary school?
JG: To taste everything. It’s drilled into your head—but it really is the most important thing. You should taste throughout the preparation—I’ll taste raw custards if I need to.
Now that’s dedication! Josie Gordon can cook for one more family; please contact us for her delicious food.
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