Food and Beverage Magazine is proud to present Lauren Katz, 3rd place winner of the Chef’s Roll & Avocados from Mexico #GuacnRoll Super Bowl Recipe Contest!(Her guacamole recipe is below, don’t worry!)
“My signature style includes putting my own spin on the classics and combining indulgent favorites in unexpected ways. A background in Fine Art always influences my presentation. I have chosen to mainly focus on competitive cooking, baking, and blogging my culinary adventures.”
My obsession with food began as a child. My family traveled often, and food was always a focus of our trips. My parents, who were not cooks (but are avid diners), were able to instill in me an appreciation for food from all around the world. They introduced me to regional specialties across the U.S. as well. As I got older, the desire to authentically recreate these flavors grew. I like a good challenge, and taught myself to cook using more complicated techniques. I scoured cookbooks, watched cooking shows religiously, and practiced as much as possible.
What does your typical day look like?I typically wake up early, drink a ton of coffee, get my kids settled in at school, hit the gym, go to the market to shop for the night’s dinner and any contesting ingredients I need, feed my sourdough, bake, cook, feed the family, blog or brainstorm recipe ideas, read, then early to bed.What techniques and tools do you use to keep yourself organized?
I am a big list writer. I keep lists of everything from flavor combinations for testing to contest dates and ideas. I also have a pretty good routine that keeps me focused on what I should be doing at certain times.
Was there a person in your career who really made a difference?
My husband has really encouraged me to continue cooking competitively, even though it makes for some pretty unusual meals sometimes. He knows how much happier I am when I have a creative outlet, which cooking/baking is for me.
Where do you think the most significant growth will occur in the Food & Beverage Industry in the next few years?
I am starting to see a return to the “handcrafted,” artisanal, personal labor of love type of cooking and baking that really speaks to me. At least I hope so!
What’s your first memory of your love for cooking?
I remember baking a lemon meringue pie from scratch as a young child. I think it was the first thing I ever baked by myself, and I was hooked.
When did you know you wanted to be a Chef?
Since I am not a professional chef, that is something I still aspire to become. I knew I needed to work with food when I was in college for painting, and all I wanted to do was go home and cook. Talk about choosing the wrong medium!
Where were you trained, and how difficult was your training?
What do you love most about your job?I love my self-imposed “job” as a competitive cook/baker because I get to express my creativity without constraints or penalty if something does not go according to plan. When a recipe I have created “hits”- It is the best feeling in the world to know that you have made something totally new, and it is delicious.
Describe your style in three words.
Where do you draw your creative inspiration from?
I generally draw from what I would want to eat in my wildest dreams.
What four ingredients are necessary in your kitchen?
Beef short ribs, vanilla beans, artisanal vinegars, and olive oil. Not to be all used together of course.
If you could prepare a meal for anyone, who would it be and what would you make?
I would love to cook for Ina Garten, because I think we would be friends. I would make her wine-braised short ribs, latkes, green beans and homemade applesauce with buttermilk pie for dessert. Something homey and comforting for her!
What are you most proud of in your career?
What would you want to have as your last meal?
If you had just one wish, what would it be?Band Name: The Bangles
Guac Name: “Guac Like An Egyptian”
2 large ripe avocados from Mexico, diced
1 Persian cucumber, finely diced
2 scallions, finely sliced
1/2 lemon, juice and zest
1 tablespoon Harissa (from jar)
1/2 teaspoon Za’atar spice blend or Dukkah spice blend
2 tablespoons parsley, finely chopped
1/2 teaspoon kosher salt
Lavash or pita bread
Mash approximately half the avocado. Place mashed avocado with remaining ingredients in mixing bowl, folding gently until thoroughly combined. Chill or serve immediately with toasted lavash or pita bread, as desired.
Chef’s Roll #GuacnRoll video: https://www.facebook.
To learn more about Chef Lauren, visit her Chef’s Roll profile: https://chefsroll.
