Q. What inspired you to become a chef?
A. I’ve always been interested in cooking, as a child of nine I would make the cake for Sunday tea-time. By age 11 Saturday lunch was mine too. My mother was a fabulous cook and I learned a lot watching her.
Q. Where did you learn how to cook?
A. I did a Cordon Bleu course in England many years ago and I’ve had a lifetime of cooking for my family.
Q. How would you define your cooking style?
A. I use the finest ingredients and prepare them simply and well.
Q. Who is the chef you most admire?
A. I enjoy Ina Garten, the Barefoot Contessa’s, books. I admire Gordon Ramsay’s drive and ambition, his sense of humor and enthusiasm for everything he does. I went to his restaurant in Knightsbridge, London and the food was truly amazing.
Q. What is your favorite ingredient?
A. My favorite ingredients are fresh vegetables and fruits in season.
Q. What is your personal favorite of all your savory dishes?
A. I think my personal favorite savory dish is our Gourmet Cheese and Nut Loaf.
Q.What inspired you to open a cafe?
A. When Hannah, my daughter, wanted to go to pastry school we thought it would be a good project to open up a cafe together, she would be in charge of all the baked goods and I would be in charge of the savory dishes. We thought Spokane was an ideal spot to do this.
Q. What’s the most exciting thing about working at TASTE?
A. I suppose the most exciting thing about working here is being able to build a business with Hannah as my partner, developing new dishes, working with different customers for their special events and growing with Spokane.