For the past year, I have worked for Chef Molly. Now, it's your turn to meet her.
Molly's Pecan Crusted Halibut with Melted Leeks and Cherry Tomato Vinaigrette (photo by Alex Zemek)
I first met Molly over a cup of coffee.
I was fairly terrified of that first meeting. She's a chef; need I say more?
Molly was inquiring if I was interested in being her assistant. Having no culinary experience (other than dinking around my own kitchen), I agreed to meet her mostly to satisfy my own curiosity about this strange situation I found myself in.
In fact, I made my hesitations so very clear that she walked away thinking I would never work for her.
But something happened during that conversation. You see, I decided that I really liked Molly. She was down to earth and easy to talk to. She was interested in local foods and farmers markets. And, most importantly as a prospective employer, she seemed nothing like Gordon Ramsey.
As I would discover in the months following that first meeting, she is also exceptionally talented. In fact, I cannot think of a category of food where Molly does not excel. She can make a delicious raw vegetable salad just as competently as a rich multi-layered dessert. She has mastered multiple cuisines, my favorite being her Vietnamese cooking. And, she always knows exactly how to take a great dish and make it exceptional (careful readers of this blog will find her insightful suggestions throughout).
Working for Molly has been a huge learning experience. The simple act of tasting her food inspires me to be a better cook, and her shared knowledge has helped me take my culinary skills to a much higher level.
Now, Molly is offering her knowledge to the world through her new website Molly's Menu. Her website offers her tested recipes as well as advice on kitchen fundamentals such as making stocks and braising. The home cook looking for a reliable source of cooking expertise and unique recipes need look no further than Chef Molly's new website.
Sit down with a cup of coffee, hop on over to Molly's Menu, and consider whether you are feeling inspired to take your culinary skills to the next level.
I'm happy I did.
