Inside the Fridge Welcomes NYC Gourmet Italian Chef Alicia Walter!
ROBINS BITE, July 17th, 2013. By Robin. View original here.
Alicia Walter is the Chef of La Scuola at Eataly and the force behind their successful Meatless Monday class series. Ali has cooked live more than a dozen times on FOX and CBS, once worked on a biodynamic farm, and holds a certificate in Advanced Food Policy and Sustainability from the University of Gastronomic Sciences in Bra, Italy. She has worked in professional kitchens in Santa Barbara, Boulder, NYC and Orval, Belgium. Ali was recently named one of New York City’s 10 Healthiest Chefs by Well+Good NYC.
ITF: Where do you shop for food?
ITF: Do you love food shopping or dread it?
I love shopping for food because it gives me a chance to look for new produce and other products. I buy any ingredients that I haven’t used before and test them out in my kitchen.
ITF: What is the single most important thing on your mind when you are shopping for food?
Deliciousness. The best food is fresh and vibrant, whether it is flour or fruit. I buy whatever catches my eye and build a meal around that.
ITF: What is the oldest item in the fridge right now?
I have some syrup made from birch sap that is three years old. I bought it from a Lithuanian guy who is trying to revive the tradition in his country.
ITF: Do you believe in leftovers?
Absolutely! Leftovers are the inspiration for today’s dinner.
ITF: What cooking utensil/piece of equipment/appliance do you live for?
I have two: my 10″ cast iron pan and the Vitamix.
ITF: When you hear the word “homemade” what is the first thing that comes to mind?
ITF: What was the last meal you cooked from scratch?
Heirloom bean, Israeli couscous and seasonal vegetable salad with pesto in a lemon broth.
ITF: If one person could cook for you tonight, who would it be?
My husband. He makes a mean root stew and his fried tofu is perfectly browned on every side.
ITF: Anything else?
Stay curious! Find out how the chef made a certain dish that you enjoy next time you go out to eat. Taste each ingredient before you cook with it; start to notice acute differences in sweetness, acidity and salinity. Try one new recipe each week.
Thank you Alicia!