MEET CHEF AMY!

Saturday, April 27, 2013

Meet Chef Amy Ponzoli! As an instructor at Le Cordon Blue Culinary School in Atlanta and an advocate for Slow Food, Chef Amy Ponzoli is passionate about seasonal cooking! When writing G&G recipes, Chef Amy Ponzoli loves to highlight nutritious seasonal ingredients with creative preparations.

Tell us about yourself

I’m originally from Naples, Fl. and attended Culinary School in Providence at Johnson & Wales. I’ve cooked in restaurants and hotels in NYC like the Tribeca Grill, the Plaza Hotel, and the Paramount Hotel. I owned my own restaurant and have been cooking professionally for over 25 years. Now I teach at Le Cordon Bleu College of Culinary Arts Atlanta. I’m largely into Slow Food/farm to table cuisine.

How did you get into cooking? How did you get from there to where you are today?

I grew up as a latch-key kid, cooking was a necessity that later became a passion. Now I finally am able share that passion with culinary students.

How would you describe your cooking and recipe style?

I believe in using the best, most nutritious foods possible and preparing them in a simple manner that places the emphasis on the quality of that food.

Can you give us a tip for the home cook?

Before searing or sautéing, add a little salt to the oiled, heated pan. This provides traction and prevents sticking.

What is the best meal you’ve ever had?

A simple prosciutto and lardo sandwich in Turin Italy - it was biblical!

Do you have any kitchen tools that you can’t live without?

A SHARP Chef knife and a micro-plane zester.

What has most shaped who you are as a chef?

My experience with the Slow Food movement, and my quest for healthy foods that taste good.

What do you do when you aren’t cooking?

I volunteer within the community, garden, and play with interior design.

Any fun facts you want to share?

The word “stinker” was actually given to people who had recently consumed asparagus. Eat some and you will find out why within an hour.