American - Chef | September 14, 1981 -
You can tap into culture by exploring what's grown or produced in the region, like going into the Blue Mountains in Jamaica to visit a coffee plantation or a rum distillery in Barbados.
Katie Lee
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A lot of my recipes I take from foods my grandmother used to cook, things she prepared for family reunions.
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I'm asleep at midnight. I go to bed really early, so I don't have a midnight snack.
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I love spicy food, so I'm not sure why I have this aversion to wasabi, but I really detest it.
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Bobby Flay has become a great mentor to me. He's one of my very best friends and kind of like a big brother, and I always feel like I can go to him for any kind of advice.
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I would have loved to have been an aesthetician. I love, like, anything to do with - I know this sounds kind of gross - but any kind of zit popping is so fascinating to me.
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The kitchen is definitely the room that gets used the most in my house.
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I really like keeping my kitchen counters as clear as possible. I tend to function better when there's less clutter.
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I think kitchen real estate is very valuable, so something has to perform multiple functions for me to give it space in my drawers.
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My grandmother Dora taught me how to cook. She's from a small town in West Virginia called Milton. I would pull a stool up to her kitchen counter after school. My love of food started there.
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I always think of my grandfather as the original foodie. He was the slowest eater. He savored everything. Even when everyone was gone from the table, he was still eating.
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I love the 'Barefoot Contessa' cookbooks - they're so nicely done, and her recipes are beautiful and simple.
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