What's your least favorite food?
Dark meat chicken—I just can't handle the texture with all the tendons and fat and other weird stuff. My dislike is so extreme that back when McDonald's used to have dark meat and white meat Chicken McNuggets, I would only eat the white meat ones.
What's one recipe that's been on your bucket list for a while? Why?
Anything that needs to be deep-fried: potato donuts, churros, etc. I even bought a Fry Daddy recently but haven't even opened the box. I think I'm partly trying to eat healthier and partly too scared to deal with that much oil.
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Describe your most spectacular kitchen disaster.
Once I was stirring and chilling an ice cream base in the kitchen sink and talking to a roommate at the same time. She didn't notice what I was doing and went to wash her hands in the sink. Long story short, I had to dump that batch and start all over again!
What is your idea of comfort food?
Pretty much anything my mom makes: beef noodle soup, hua juan, pork and cabbage dumplings...
Apron or no apron?
I collect cute aprons, but I generally don't wear them while cooking because they're too pretty!
What ingredient (or cooking tip/trick/recipe) have you been excited about lately?
My friend just introduced me to milk liqueur, where you mix vodka, milk, and citrus and let it sit for 10 days before filtering out the liqueur. I'm on day 7 right now and anxiously awaiting the results!
What do you make when you're only cooking for yourself?
My go-tos are tomato and eggs over rice or crispy kale pizza, two of the only recipes I know by heart.
Summertime ice cream store order: Go!
Any ice cream store in the world? I'd go with the rosemary honey lemon gelato from Gelateria del Teatro in Rome. But for something more local, I'd have to go with the burnt caramel from Toscanini's or the black raspberry chip from Graeter's.
On Black & Highly Flavored, co-hosts Derek Kirk and Tamara Celeste shine a light on the need-to-know movers and shakers of our food & beverage industry.