Monday, September 3, 2012
Lets All Say Hi To Traci!
Over the past few months, I’ve had the privilege to chat with and share cooking experiences with a fine upcoming chef. We’ve had a few laughs and we’ve also supported each other’s cooking skills.
Now Traci has her own blog site, and I strongly urge my readers to take the time to visit and see some of her fabulous dishes. You won’t regret it. I haven’t. After this interview, I will be sharing some of Traci’s pictures of just a few of her dishes. If you want the recipes, go to her link here to see the recipes.
Now for the Interview.
Chef Hank: Hi Traci, why don’t you introduce yourself and give us a brief bio?
Traci: My name is Traci Yamane. I’m a single mother who happens to have a degree in culinary arts. I’ve worked in the area of foodservice for over 5 years and have also been involved in the education of high school culinary students. I’ve enjoyed cooking since childhood. My first cooking adventure happened when I was 6 yrs. old. I spent the night with a family friend. I enlisted the help of the friend’s daughter to cook breakfast for everyone, much to my mother’s horror! Ever since that incident, I have been head over heels in love with cooking.
My cooking style is who I am..fresh, vibrant and flavorful, but also family friendly. I take care of a 94yr. old grandma and an 8 yr. old son.
I hope that you will find inspiration in my food, whether you are a seasoned veteran chef or someone who is just beginning his or her culinary journey.
Chef Hank: When you prepare a dish, what inspires you?
Traci: “I get inspired by seasonal and fresh ingredients. I like color and flavor. My cooking is eclectic”.
Chef Hank: As for cooking experiences, can you say as to which cuisine is your strong point?
Traci: “My strongest cuisine is Asian…most proficient at Chinese”.
Chef Hank: What made you decide to become a chef?
Traci: “I decided to become a chef, because it was my dream. I waited until regular college was finished and I worked for awhile but was not fulfilled. S I enrolled in the culinary school at KCC. Also known as the Culinary Institute of the Pacific”.
Chef Hank: As a single mom, do you share some of the cooking with your son?
Traci: Yes I do involve my son in cooking. I give him age and skill appropriate duties. I have also taught middle-school aged children to cook.
Chef Hank: Now most of my readers are moms with children, can you explain as to what you meant by age and skill appropriate duties?
Traci:”My son is 8…so I give him simple tasks like stirring or cracking eggs or grating cheese. He is also able to read, so I ask him to read the recipe aloud or let him measure some of the ingredients. By next year, I will teach him to use the stove under my supervision”.
Chef Hank: One last question before we end this interview and show pictures of some of your dishes that you created. In some point in time, every chef has a blooper in his or hers past experience. Can you give us one instance of such a blooper?
Traci: “It was at the school where I worked. My student was helping me bake Black Bottom cupcakes…they looked great…until he told me he forgot to add in the sugar! So, what we did was pierce the cupcakes with a skewer and douse them with chocolate syrup! Good save!
Banana Brownie Bites
Chicken and Noodle Soup
Lemon Panna Cotta with Fruit
Very Berry Cream Cake