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International Women’s Day Part Two: The Inspiring Women Chefs of The Culinary Center
In part two of this International Women’s Day series, we’re continuing to spotlight our talented women chefs at The Culinary Center. If you missed part one, you can catch up on it here. In this segment, we’re hearing from Chef Leah Caplan, an early leader in the slow food and farm-to-table movements; Chef Stephanie Hersh, who worked closely with Julia Child for many years as her executive personal assistant; Chef Shannon Kinsella, bestselling cookbook author on gluten-free baking; and Chef Linda Miller, who worked at the Singapore campus of The Culinary Institute of America and did recipe testing for the esteemed Cook’s Illustrated magazine.
Read about the women in their lives that have served as their greatest inspirations, their top foodie cities, their favorite recipes and more.
Chef Leah Caplan
Greatest inspiration: I had two aunts in the culinary field – one was a magazine food editor and one owned a cookware store. From a very young age, they both taught and encouraged me in all culinary pursuits.
Favorite foodie location: So many places for so many different reasons. But Japan comes to mind first, simply because food is so revered there, and it is the one country where I can confidently say there are no bad restaurants.
Top recipe: Rosemary fried olives – I created this after first tasting these in Venice as an afternoon cicchetti, which are small bites enjoyed with an aperitivo. This recipe will be coming soon on the blog.
Secret to success: For me, it’s simple: say “yes!” Whether it’s a new career opportunity, tasting unfamiliar food, exploring a new corner of the globe (or exploring around the corner), being receptive and flexible as opportunities present themselves has never steered me wrong.
Chef Stephanie Hersh
Greatest inspiration: My career as a chef has been influenced by a lot of inspirational women. Certainly, my great-grandmother, grandmother and my Auntie were all amazing home cooks. I also had several neighbors who tutored me in their kitchens so that I could assist them with dinner parties. But, on a grander scale, I was definitely inspired and encouraged by the legendary Julia Child. I watched her on television with amazement and wonder as she deftly worked her way around the kitchen. In my college years, her cookbook was my guide in the kitchen. Then, as an adult with a culinary degree, I was extremely fortunate to have the opportunity to work with Julia Child for nearly 16 years.
The job I was hired for did not include working in the kitchen – it was meant to be an “in the offices only” job. That didn’t even last for one day! I was in the offices, but I was also very much in the kitchen doing recipe testing and development. I was by her side at cooking demonstrations. We cooked together for entertaining her family and friends. Her passion for food and cooking was infectious, and her knowledge was vast. She was a compassionate and caring mentor, always happy to teach anyone interested in learning. Her sense of humor was marvelous and being with Julia was always an exciting and amusing adventure. In addition to learning about gastronomy, I also saw first-hand a lesson that has remained true to this day: It is nice to be important, but much more important to be nice.
Favorite foodie location: As for my “must visit” culinary destination – that is a very difficult question to answer. There are so many amazing places to explore and taste the wonders of that region. I was recently in Bavaria, where I took a pretzel making class; I was in Vienna, where I took a strudel making class; I was in Holland, where I took a cheese making class. All of them were wonderful experiences. But I think that my all-time favorite place is Belgium because everywhere you look, there are chocolatiers working their magic with my favorite fruit (chocolate comes from a pod, making it a legume). As far as I am concerned, that makes it a fruit; and you are supposed to eat five portions each day. It is probably a good thing that I don’t teach nutrition!
Top recipe: There are a lot of recipes that are special to me because of their connection to Julia Child. One of the first dishes that I ever prepared was beef bourguignon. I am a big fan of chocolate, so her mousse au chocolate is also a favorite. But the recipe that I want to share with you soon is for crêpes because they are so intimidating until you actually have a go at making them.
Secret to success: Be passionate about what you are doing and never stop learning. As long as you are happy and kind, all will fall properly into place. Also, when life hands you lemons; give them back, and demand chocolate instead!
Chef Shannon Kinsella
Greatest inspiration: JeanMarie Brownson is an amazing chef, cookbook author, food stylist, producer, James Beard Award-winner and now a dear friend who I met right when I was graduating from culinary school. She asked me if I was interested in working on a TV show. I said yes, and she has continued to be a sounding board, inspiration, cheerleader, mentor, editor and reference throughout my career.
Favorite foodie location: If I have to pick one destination it’s New York City. You can find every type of cuisine 24/7. Deli, Asian, Indian, Spanish, Puerto Rican, Dominican, Cuban, French, Italian, Thai, Korean, vegan, pizza – so many options. Plus, you can’t miss the original food trucks, aka the hot dog carts! The cronut was born here. There are great spice shops, like SOS Chefs & Kalustyans and specialty shops Balducci's and Zabar's. I love the bodegas and the neighborhood feel in each different area of the city.
Top recipe: One of my all-time favorite recipes is beef wellington. I learned to make it from Simone Beck, co-author (along with Julia Child and Louisette Bertholle) of Mastering the Art of French Cooking, at her home Bramafam in the South of France when I was 16. It is a memory and a recipe I will always treasure, and I look forward to sharing it with you. I also love that we teach a salmon wellington at The Culinary Center.
Secret to success: I love being a chef, so I would say following my passion for food and wherever it leads me. Being open to all the opportunities that present themselves.
Chef Linda Miller
Greatest inspiration: I was an avid reader and enthusiastic home cook years before I became a chef. My earliest inspiration came from food writers, such as M.F.K. Fisher, Laurie Colwin, Elizabeth David, and Jane (and Michael) Stern as well as many of the great cookbook authors. Their passion for good food and cooking helped ignite mine. I try to do that today – share the love of good food and cooking with other people – through our Culinary Center classes and Culinary Discovery Tours™.
Favorite foodie location: Singapore and its fabulous wet markets and hawker centers. As a fish enthusiast, I never tire of visiting the wet markets in Singapore. The freshness and variety of fish are stunning. The hawker centers are special too – so many of the vendors have specialized in a few dishes their entire lives and prepare them perfectly and efficiently day in and day out. What a treat to sample their handiwork.
Top recipe: Summer corn, tomato and shrimp. I grew up in the farmlands of New Jersey, where just-picked sumptuous corn and tomatoes were always at hand. As I got older, I fell in love with seafood, so I landed on a corn, tomato and shrimp dish that I still make and enjoy to this day. I’ll be sharing it with you soon on the blog.
Secret to success: The key ingredient was choosing a career that I love. After that, it’s about keeping it fresh – always learning, being open to change and putting yourself out there.
We look forward to seeing you in The Culinary Center this spring and summer!