By: Ria Rueda
Q: What was the first meal you remember cooking and around what age?
A: At 12 years old, I made clam chowder for my family. It wasn’t the most delicious soup but it was a good effort!
Q: What is the last book you’ve read?
A: Zuni Café – it’s a great book about the cooking lessons of Judy Rogers who was a wonderful chef in San Francisco.
Q: Other than cooking, what are you passionate about?
A: Outdoor activities; the Denver Broncos; my family, especially my two nephews and niece and reading.
Q: Describe yourself in two words.
A: Energetic and friendly.
Q: What is your guilty pleasure?
A: Chicken wings with blue cheese or ranch dressing on the side.
Q: Who is your role model or mentor?
A: I would say my younger brother because he is a good family man, fiscally responsible, has a great job and is a great role model for me.
Q: You worked with a lot of seafood at previous restaurants. If you had to prepare an all-seafood menu, what would it be?
A: I would offer the following menu:
- Crabcakes made with Dungeness crab
- Grilled sockeye salmon
- Steamed, spicy clams
- Lobster chowder
I would also offer Dales Pale Ale from Oscar Blues Brewery
Q: What’s the best meal you’ve eaten recently?
A: I had a delicious monkfish with celery root puree at On 20 Restaurant in Hartford.
Q: Sriracha or La Cholula?
A: La Cholula—lots of it on my eggs.
Q: What’s your music of choice when working in the kitchen?
A: Classic rock.
Q: What are your rules in the kitchen?
A: No cell phones and no whining.
