Enjoying the Sweet Life, Meet Kupcakerie Co-Owner Kascha Adeleye
Q: I understand it all started when you baked your first cupcake without help from any ready-made box from a grocery store. Can you share with us, what encouraged you to begin baking from scratch?KA: My first passion is for teaching, which naturally makes me a nerd with a weird love for science. I was curious to see what would happen as I used different ingredients. An extra ¼ tsp of salt or baking soda makes a HUGE difference. This need to explore and ex..
Specializing in Sno-Balls, Along with Simply Delicious New Orleans Desserts & Dishes Meet Bourbon Street Ice Co-Founder, Dee Carter
Q: I understand you are from New Orleans … what was it like to grow up in the Big Easy? DC: Growing up in New Orleans was a cultural experience. My mother raised six of us, so she COOKED. Great food was an everyday experience in our entire city. Blue Mondays were red beans and rice with cornbread and candied yams. Fridays are celebrated with seafood everywhere in New Orleans, so you knew you were going to eat gumbo, fried fish and potato salad. We celebrat..
From Her Grandmothers Kitchen to Creating an Oasis for Dining, Chai Yo Modern Thai, Executive Chef & Owner, DeeDee Niyomkul
At Chai Yo Modern Thai, award-winning Chef/Owner DeeDee Niyomkul constructs imaginative classical Thai dishes using modern techniques which carry the breath and soul of Thailand in every bite. Niyomkul’s menu is carefully focused on delivering an inventive interplay of Thai flavors and textures, guiding the diner on a culinary exploration of provincial Thai dishes.Q: Can you share with our audience when your passion for cooking started?DDN: I think the fir..
Capturing Attention, With Determination, Meet WE Suki Suki Chef/Owner, Quynh Trinh
Q: Lets start at the beginning, how old were you when you first stepped into the restaurant business?QT: My family emigrated from South Vietnam in 1975 to Minnesota! It was there that my family started our first food-based business: Banh Baos. Because of the large Vietnamese refugee population which was sponsored by the kind and generous people and churches of Minnesota, my mother, my brothers and I made these Saigon-style dumplings and sold them to loca..
A Conversation with Third Generation Owner, Sachiyo Nakato Takahara of Nakato Japanese Restaurant
Q: Can you share with our audience about your passion for the restaurant business? SNT: Passion for “work” started at a very young age for me. I loved being at the restaurant getting attention from the employees as well as being around the hustle and bustle during the dinner rush and getting a Shirley Temple at the end of the shift. Passion for work has been imbedded into my DNA with a grandmother who immigrated with her son and daughter to start with no..
A Delectable Café Inspired by Academy Award Winning Film, “Babette’s Feast” Meet Marla Adams, Chef/Restaurateur of Babette’s Cafe
Q: Can you share with our audience when your passion for cooking started?MA: It seems to have begun before I even realized it. I grew up overseas with my father in The State Department. I spent a good amount of time in Istanbul, Turkey. My father’s family was Albanian and Greek. All these countries have a wonderful food culture. I grew up cooking with my Aunt and Grandmother when we were here in the states and can still remember the flavors of the dis..
Serving with Passion Inspired by Her Moms Cooking, Meet Debbie’s Delights Chef & Owner, Susan Harris
Q: Can you share with our audience when your passion for cooking started?SH: I’ve known since I was eight years old … it’s always been passion of mine.Q: When did you know you wanted to be a chef?SH: I was around 18 or 19 when I truly knew that being a chef was the only thing that I wanted to do for the rest of my life. Q: What was your first job? And how did it shape or impact you?SH: My first job was at a skating rink. I remember working the concessions ..
Baking the Taste of Difference, Meet Callie Biscuits Chef/Owner Carrie Morey
Q: Can you share with our audience when your passion for cooking started?CM: My first memory, or so it is told to me, was at age 5 when my parents were having a party and they put me to bed. Apparently, I got up out of bed and snuck into the kitchen, buttered some saltines, put them on a tray and proceeded to serve them to the guests … cooking and entertaining have always been in my blood.Q: When did you know you wanted to be a Chef?CM: I have always been ..
Healthy Salads, Soups & Sandwiches, Meet Chef/Owner Jenny Levison, Serving up a New Space of Taste!
Q: Can you tell us what you thought your career path would be after High School? JL: I went to Carnegie Mellon to study acting … my original plan was to have a fifty-year Broadway career! Q: When did you know you wanted to be a Chef? JL: I don't consider myself a Chef, but I realized that I wanted to be in the hospitality business full-time at the age of 30. I always loved to cook and entertain. Even as a kid, I cooked special meals for my parents and set ..
Surving the Most Influential Craft Cocktails, Meet 18.21 Bitters & The James Room Founders, Missy & Kristin Koefod
Q: Let’s start at the beginning, share with us where life took you after high school graduation.MK: Well I took off for a year to race mountain bikes and ski and then I moved to Atlanta!Q: Can you share with our audience at what time in your life did think about law as a career?MK: My dad was a lawyer, so I think ever since I saw him studying for the bar exam when I was a little kid. It always was a fanatic career choice to me.Q: What was your first job? ..