This March we are celebrating National Nutrition Month® by exploring the cultural eating traditions of the Mediterranean. Hear how some of our top chefs got to where they are today and what they think about the Mediterranean lifestyle.
How did you get your start in the culinary world?
I started with my first job at age 14 in a little breakfast shop. I was the counter clerk, dishwasher, coffee maker, until I was old enough to work the grill.
Where do you find inspiration for cooking?
Ingredients are what inspire me, and sometimes the weather or season. Using what is at its peak and letting mother nature shine.
How do you think a Mediterranean cuisine fits into a healthy eating style?
Mediterranean cuisine is naturally plant centric, using a strong flavors from animal products as accents to dishes and not the primary component in many of the culinary cannons that comprise Mediterranean cuisine
Do you have any practical tips for beginners in the kitchen?
The kitchen is one of the best places to practice mindfulness, be present in what you are doing, use all of your senses to engage in the experience. Cooking isn’t just a set of directions to be followed out of a book.
What is your favorite Mediterranean dish and why?
Bouillabaisse is one of my favorites, it speaks to the bounty and variety of the Mediterranean sea, and highlights both good technique and ingredients.
Bio: Lindsay started working in kitchens at age 14 and hasn’t stopped yet. From tiny American diners, to Michelin Stared restaurants to communities of 500+ seniors, she has made a variety of kitchens her home. As a Corporate Executive Chef for Morrison Living she supports the mission to “be the best part of some ones day” by driving an exceptional culinary culture with Chefs and culinarians.
Q&A with Chef Jared Becker // Q&A with SuperChef Catharine Thayer // Mediterranean Meal Plan
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