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I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.

Cat Cora

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Cat Cora
Age: 57
Born: 1967
Born: April 3
Chef
Jackson
Mississippi
Catherine Ann Cora
Nice
Notice
Healthier
Term
Fresh
Dining
Looking
Table
Presentation
Values
Tables
Farm
Money
Cooking
Portions
Think
Terms
Dishes
Thinking
Value
Farms
People
Food
Larger
Savvy

More quotes by Cat Cora

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I've been experimenting more and more with LN2, liquid nitrogen. I've used it in battle on 'Iron Chef America,' but have also made some great ice creams at home for my family. Since it freezes basically on contact, you can have ice cream ready in mere minutes.
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I'm gay, and I was born this way.
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Every public school in the country should have a nutrition-education curriculum. We're creating a pilot program at my son's school. We are looking to create a replicable model that can help bring good nutrition to all children.
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Even when you have doubts, take that step. Take chances. Mistakes are never a failure - they can be turned into wisdom.
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Purchase items that can be made into several meals, like a whole roasted chicken, or bag of sweet potatoes, and shop the periphery of the grocery store, avoiding the middle aisles full of processed and higher-priced foods.
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Bullying is killing our kids. Being different is killing our kids and the kids who are bullying are dying inside. We have to save our kids whether they are bullied or they are bullying. They are all in pain.
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I know growing up as a young gay person how much you hate yourself, how much you already think you're different.
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I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.
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It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
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The thing about being at home versus being out in the world working is, it's a whole different vibe. When I'm home with my kids and partner, I will cook - even though she's a very good cook. She's learned over the years. We started with basics, you know, how to saute onions, how to saute mushrooms.
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When I'm home, the heart and soul of our family is in the kitchen. Growing up, my parents both worked, so dinnertime was for family - the TV was off. I think it's important to grab that time and really make it special, even after a tough day.
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I think about food all the time. It's my passion it's my profession. But some people think about food all the time because they're hungry. We can put an end to this if we join forces and lend a hand.
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If eating out, order your meal and ask the server to wrap up half of the portion to take home with your for the next day, keeping your portion size in check, and stretching your dollar into two meals.
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In my family, we let our boys have a say in what veggie side they want for dinner that night. We list off a handful of options and get them excited about helping to plan the dinner menu. They're much more inclined to finish their plates when they've helped decide what goes on them.
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I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
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I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.
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My Mom always cooked healthy. Greek food lends itself to cooking healthy.
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The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.
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When I was growing up in Mississippi - it was good Southern food... but I also grew up with a Greek family when other kids were eating fried okra, we were eating steamed artichokes. So I think it played a big part in my healthy cooking.
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