Interview conducted by Molly Harbridge
Welcome to "Up and Coming Personal Chefs," a bi-monthly newsletter exploring the world of personal chefs. Summer has arrived and we're starting it with a high energy profile. She's been seen on the Fine Living Network and became a semi-finalist during auditions for The Next Food Network Star Season 3. Yes, that's right; "Up and Coming" caught up with Chef Alex, otherwise known as The Food Diva.
I arrived in San Francisco, where Chef Alex currently resides, at 11am in the morning. My taxi took me to the famed Zuni Café where I met Chef Alex over lunch. Self-described as a sassy gal, The Food Diva warmly greeted me as we sat down. Dressed in a pink button down shirt and jeans, my hostess looks fun and funky and right away, I can tell her personality matches.
As our food is prepared, Chef Alex talks about the early influences in her life. "I learned to cook from my mother at the age of 4. I knew then that I was very interested in cooking and always wanted to learn more. I was fortunate to grow up in a very diverse neighborhood. I ate Polish pierogies, Greek gyros, Chinese shumai, Lebanese pastries, and, of course, lots of Chicago street food."
While growing up in a Mexican household in Chicago afforded Chef Alex a diverse culinary background, later traveling broadened her palette further. "I have been blessed with opportunities to travel to Mexico, the Caribbean, Thailand, China, Japan, and have driven coast to coast across the USA. I have met wonderful people, enjoyed great sites and tasted delicious food. I can not wait to go to France. Paris in the spring is something that I am anxious to experience. Then perhaps some time in Provence would be lovely as well. Bike riding through fields of lavender, then stopping for a picnic of pate, cheese, and a crusty baguette with a nice bottle of wine. Ah, the good life!"
After graduating from high school, Chef Alex spent several years working in restaurants as a server and bartender until finally in 2003, she decided to attend the Orlando Culinary Academy in Orlando, Florida, where she graduated Summa Cum Laude. "I decided to trade in my cocktail shaker for a set of knives and ventured into the kitchen." Although she got an appreciation for food and cooking from her family, The Food Diva notes the importance of going to school. "In culinary school, I learned about the science, art and history of food and cooking."
The idea of going to culinary school came about because Chef Alex, who had always been a good cook at home, asked the chef of the restaurant she worked at if she could pick up some hours in the kitchen. She smiles today as she remarks, "I had no knife skills and never cooked in a high volume environment. This experience opened my eyes. I knew deep down that the only way to fast track my career was to go to culinary school. And from day one I was hooked. I participated in everything. I was elected as a student senate member; I started the school newsletter and was the food writer. I also participated in culinary competitions. I graduated at the top of my class with a 4.0 GPA all while working two jobs. I was in it to win it, and I still have that mentality!"
After graduating from culinary school, Chef Alex began to pursue her dream of having her own Food Network show, a natural progression for her since the chefs that have influenced her most appeared on television. "I watched Julia Childs, Martin Yan and Justin Wilson when I was a child. This was before the term 'celebrity chef' was even coined. I enjoyed the fun that they had and the action that carried on screen. In my later years, I have admired Giada de Laurentis, Tyler Florence and Rick Bayless. These chefs cook from the heart, they enjoy sharing as well as teaching the viewers about the traditions and significance of a recipe. I feel that I have a similar approach to my cooking and teaching style."
In fact, Chef Alex has already appeared on television. I had to know what it was like being filmed for the Fine Living Network. "It was great! I had fun doing all the shopping and prep work on camera. I was told that 'I was a natural'. The best thing was getting the call from my mom when she saw me. My Mother and Grandmother always loved my chubby little hands that got into dough and made cookies as a child. And to see them on TV making food was so wonderful for them."
Since we were enjoying our fine lunches, the topic of favorite restaurants came up. Of course I knew that our readers would want to know where Chef Alex enjoys eating most. When I asked, she laughed and replied, "This one is a fun one to answer, and probably the most asked question I get from people. OK, I will be honest I am a simple gal that likes what she likes. My place to go each time I am in Chicago is Al's Beefs. I am a sucker for a good Chicago Style Italian beef sandwich with sweet and hot peppers. Yes, I have eaten at 4 and 5 star places, and yes the food and plating is impeccable. However, I am comforted by food and memories, and Chicago is always home to me along with its food."
Naturally, I wanted to know what type of food(s) Chef Alex would never eat but when I asked her, she gave me a surprising answer: "I have eaten it all. Since I was a kid my parents introduced me to delicacies such as oysters, frog legs and snails. There is nothing that I have said no to as of yet. In Thailand I ate bugs...no really I did. This was after reading A Cook's Tour, by Tony Bourdain. I said 'hell, if he can do it, why can't I?' Funny story, I met him later that year in Miami and we talked about our crazy food adventures."
As it turns out though, even someone who will eat anything exotic finds herself needing a convenience food every once and a while. "Even though I know how to bake from scratch, I don't always have time to do so. My guilty pleasure is Pillsbury Cinnamon rolls. I love the aromas in my kitchen. Yeasty, sugary, doughy and the warm spices remind me of Christmas. Slathered in sticky icing, those cinnamon rolls are the best!
Like many professional cooks, Chef Alex does not always have the opportunity to cook for herself. "I try to cook for myself at least 3 days a week. I often come home with leftovers from my cooking class, so that makes dinner easy, just heat and serve. Sunday is my day to cook, I mean really cook! I love, love, love to go to the farmer's market in the morning and pick up lots of vegetables, fruits and fresh bread. I let the market dictate to me what is on the menu. When I get home I put on some jazz or classical music, pour myself a glass of wine and cook. I sometimes take notes or pictures that may be added to my blog. I cook for a living and do menu and recipe development as a job as well, but I never get tired of doing it as a past time. I am a foodie through and through."
We finished lunch later than we expected and since Chef Alex had a cooking class scheduled for the evening, she offered to answer any other questions I had via email. What follows are the questions and answers we exchanged through email.
You credit your childhood surroundings as influencing your love of food. Can you describe in detail one of your favorite food-related memories?
I grew up in a Mexican home where food is always a central point in our everyday lives. My mother showed me to cook at an early age. By four I was making tortillas, baking bread and helping mom stir soups and stews. One of my favorite memories growing up was going to pick apples with my family at Edwards Orchard, outside of Chicago. I would come home with my little bag of apples, a honey bear and the best hot cider donuts!
What led you to the decision to step out of the restaurant into a career as a personal chef?
I started working in the restaurant business from the time I was sixteen. My first job was as a seating hostess at a "Clambake" themed restaurant at a Disney resort in Florida. Eventually I made my way into the cocktail world and became a certified mixologist. So, in retrospect I was a "liquid chef". I knew that when I was in cooking school that I had no desire to become a restaurant owner or Executive Chef. I had witnessed first hand the long hours, the stress and the not so glamorous side of the kitchen. I did however work as a line cook for five years. In those five years I did everything from baking and pastry production, working garde manger, saute, breakfast short order, banquets and as a raw bar chef shucking oysters all day. I learned a lot, but wanted to be my own boss so that is why I left the restaurant world behind.
Do you have a signature dish?
Well, I think most chefs would say that all of their dishes are signature ones, right? But, really the one dish that I always get request about is my Moroccan spiced chicken which is stewed with dried fruits, preserved lemons and aromatic spices.
What books do you own?
I have many books on food history. I am always fascinated to learn about people and their relationship with food. If I know where a person grew up and what they ate as a child, it sort of gives me an idea of what they might be like. I love books on plating presentation such as Art Culinaire. For leisure I enjoy books by Anthony Bourdain and Ruth Reichel. I have a subscription to Food and Wine, Bon Appetite, Gourmet and Sauveur. I am a sponge when it comes to culinary knowledge. I am always hungry for more, pun intended!
Have you ever been discouraged with your work as a cook and, if so, how did you handle it?
The only time that I can think of being discouraged with my work was the time I worked for Williams-Sonoma as a recipe tester. I had a task to do at home that involved me decorating an Easter bunny cake. Oh My God, what a disaster! I am an excellent baker, but when it comes to working with chocolate that's a whole other thing. I have hot hands and they are not meant for delicate chocolate work. Let's just say that by the end of the day I was ready to toss those bunnies out the window! I had to humble myself and bring the cakes to my boss. She was like "my, my". We did it again at the kitchen, and this time they were not so bad. You learn that everything you do may not turn out so fabulous. However, learn from your mistakes, and try again.
What has been your greatest success in life so far?
In 2006 I was chosen as a semi-finalist for "The Next Food Network Star". About 16,000 people applied and only twenty were chosen to go to NYC to audition for the Food Network. I am determined to go back this year and win "The Next Food Network Star"!
Do you think being a woman has affected your career? If so, in what way?
As a woman I thought that I had to do more to prove myself. The kitchen was always thought of as the "boys club". I learned early on that I should be the only one keeping score, and that there is no need to prove anything. I am a hard worker, creative and very dedicated to my craft. As a woman, I think I am more patient and perhaps a bit more compassionate when it comes to working with other people and understanding their personal circumstances.
In your opinion, what is the most exciting innovation in cooking today?
I am done with the molecular gastronomy. These "science chefs" and there chemistry sets have got to go!! I am tired of seeing simple good food become manipulated and altered by chemicals, gums and starches. I am glad to see that the slow food movement is making an impact on how we eat and cook. I am a strong believer in supporting local, fresh and seasonal food. If it is organic, even better. I think though that too many people are hung up with the idea of organic. Yes, an apple may be organic but if it is coming from Chile, what good is that. Buy an apple from your neck of the woods and support your community. Nine out of ten times these farmers are practicing organic methods anyway, they just are not certified.
What is the one kitchen tool that you use the most other than your knives?
I love my microplane to zest citrus and for grating cheese. I also love my mini food processor for chopping nuts, and making quick marinades.
In addition to being a personal chef, you teach cooking and write about food. Can you tell me a little about how you got into those areas and how you integrate the various facets of your professional life?
I live my life knowing that everything happens for a reason. The places we live, the people we meet, the circumstances that are in our lives are present for a purpose. For me it has been about timing. Being at the right place at the right time. When a new client, or a project presents itself I take it and run with it. You never know what may come of the experience, only good things I hope for. So, in a short time line the experience I got from doing cooking demos at Trader Joe's, lead to more exposure in front of people with my job with Hands on Gourmet and doing demos for Sur la Table. All of this is preparing me for my TV show to come.
What advice would you give culinary students aspiring to become chefs?
Go work in a kitchen for at least 6 months before you commit to culinary school. It is not easy work, the pay sometimes is minimal, and you don't always get to cook what you want. However, if you can get through all of that and find your niche in the industry then the skies the limit. You have to have passion and a curiosity for this long before you go to school, and it needs to stay with you all through your life as a chef. In cooking you have to be open to new ideas, trends, be aware of food and it's sources. Travel, read, eat and eat some more! For me this is all I know and all I have ever known. Every job I have had from the time I was 16 working as a hostess, to currently at 31 working as a cooking teacher, and pursuing my own cooking show, food has been the central point and will continue to be the focal point of my career and my life.
Last question- Do you have a favorite recipe that you would be willing to share?
I have a recipe that reflects my culinary point of view. I am all about maintaining traditional ingredients and flavors, but somehow changing the cooking method and/or plating presentation. I offer up "Mod-Mex", modern Mexican. In this recipes the idea came from al pastor tacos. You know the roasted pork tacos with cilantro and onion. My version has got the "Diva" treatment, and I dressed it up. It is a zesty pork tenderloin with red onion jam and cilantro pesto. Enjoy!
(Recipe is at the end.)
~~~
When I started my MySpace page, it was with the intent of networking. I knew that I did not want to live in Indianapolis forever and the more cooks I knew from elsewhere, the better able I would be to make intelligent decisions about my future. So, I built a group of friends and on the occasion that I was able to find morels at O'Malia's, I sent out a bulletin asking for recommendations on how to prepare them, Chef Alex (known to me then only as The Food Diva) sent me a full menu. What I did not know at the time was her status as a semi-finalist for The Next Food Network Star. (Ironically, Chef Alex was unaware of my initial ignorance until now.)
Although I knew it would be best to do a face to face interview with a local chef, I wanted to explore Chef Alex's path. She is absolutely determined to get on the Food Network and works hard at marketing herself. Because Chef Alex is a personal chef, I felt that she could offer me some insight into what will eventually be my work. I am a strong believer in having multiple streams of income and she is living that as well. So, that became another deciding factor.
After reading the answers Chef Alex gave (which I should note: she did so twice- MySpace ate the first set), I am encouraged to see that she and I are not too different. Even though she had much stronger early childhood influences than I, we share a desire for excellence and a late start as culinary students (although she was not quite as old as I am when she started school). I believe that I have finally found my calling and doing this interview strengthens that feeling.
In addition, I learned a few things about myself. Prompted by Chef Alex's comments on the slow food movement, I began to think about my own philosophy regarding food. Plus, I realized that I can combine my talent as a writer with my love of food so we will see how that plays out in my life.
In Becoming a Chef, Madelieine Kamman writes, "Whichever way you choose to become a chef, be sure that it spells enrichment for that sort of "holy trinity" that is the foundation of your future profession: your mind, your heart, and your hands" (Dornenburg p.xviii). I see in Chef Alex the fulfillment of this statement.
Works Cited
Dornenburg, Andrew and Karen Page. Becoming a Chef. New Jersey: John Wiley & Sons, Inc, 2003.
Lopez, Alexandria. "The Food Diva." http://www.thefooddiva.net (1 June 2007).
Lopez, Alexandria. http://www.myspace.com/thefooddiva (1 June 2007).
Zesty Pork with Red Onion Jam and Cilantro Pesto
Recipe courtesy of Alexandra I. Lopez, The Food Diva
6 chiles Pasilla, re-hydrated in hot water, seeds and stems removed
6 chiles Guajillo, re-hydrated in hot water, seeds and stems removed
8 garlic cloves, peeled
1/4 cup white vinegar
1/4 teaspoon cumin
1/4 teaspoon ground clove
1/4 cup pineapple juice
2 pounds boneless pork loin
1 large pineapple, peeled and cut into 1'4 inch rings
3 zucchini, cut into 1'4 inch circles
Salt and pepper to taste
2 tablespoons olive oil
Red onion jam (recipe follows)
Cilantro Pesto (recipe follows)
In a blender combine the chiles, garlic, vinegar, cumin, clove and pineapple juice. Blend to create a paste.
Apply the paste onto the pork and allow to marinate in the refridgerator for 6-8 hours, or overnight.
Season the pineapple and zuchinni slices with some olive oil, salt and pepper. Grill until golden brown about 3 minutes per side. Set aside. Grill pork over an open flame or griddle top set to medium-high heat, turn once on each side, every 3-4 minutes. Cook until pork is cooked through about 10-12 mintues and the internal temperature of the meat reaches 145 degrees F. Remove pork from grill and place onto a platter, allow to rest. Slice pork into 1 inch slices and serve with pineapple and zucchini. Garnish with red onion jam and cilanto pesto.
Red Onion Jam:
1 ½ pounds red onions, very thinly sliced
2 tablespoons unsalted butter
1 cup red wine
2 tablespoons honey
1 tablespoon chopped fresh thyme
2 tablespoons red wine vinegar
Melt butter in a large sauce pan over medium heat. Once butter has melted add all the onions and allow to cook for five minutes or until onions are slightly golden in color. Add red wine and bring to a simmer for 2 minutes. Lower heat to low and allow to cook for 10-12 minutes. Do not cover. Allow the wine to reduce to about half, then add the remaining ingredients. Cook for another 5 minutes, then remove from heat and allow to cool in a bowl before serving. The onions will set and become a jam like consistency once allowed to cool.
Cilantro Pesto:
6 garlic cloves, peeled
2 shallots, peeled
2 bunches fresh cilantro, stems trimmed (about 3 cups)
6 tablespoons olive oil
1/4 cup fresh lime juice
1 cup almonds, toasted
Salt and pepper to taste
In a food processor combine garlic, shallots, cilantro and almonds. Blend well. Slowly drizzle in the olive oil until a smooth paste forms. Remove from food processor and transfer into a bowl. Season with lime juice, salt and fresh black pepper.
Serving suggestion: Corn tortillas
Yield: 8 servings
Prep Time: 1 hour, 30 minutes
Cook Time: 30 minutes
Inactive Prep Time: 8 hours
Ease of preperation: intermediate