Standish913.com has been blessed to do an exclusive interview with...
"MOLLY CURNYN"!
Let's get into some exclusive questions...
STANDISH: What's the most nerve wracking part of GGG?
I was really terrified that I would freeze up from nerves and just not be able to think of anything to make when given the challenge. Between the flights, time difference and lack of sleep from nerves had me feeling extremely uneasy on filming day, luckily that didn't happen, but the thought of it definitely had me all sorts of anxious the day of.
STANDISH: How smooth are those fancy GGG shopping carts?
Smoothest on earth.
STANDISH: Who is your culinary inspiration?
My family and friends, I've got some great cooks in the family. My mom has always been a great host and wouldn't ever serve a meal without a dessert that pairs perfectly, she thinks of everything related to a meal and I think that inspires me to do the same.
STANDISH: What's your favorite cheese?
Brie would have to be my number one choice, "couldn't live without it" cheese. I love the buttery texture and how well it pairs with a sweet jam or compote. We serve it at our restaurants with a house made tomato jam and it hits the spot every time.
STANDISH: Did you always want to be a chef?
From a young age until my early 20s I wanted to be do something in the art world, but as I started traveling more and cooking more and realized I had talent in food and I really couldn't image not doing something that involves it.
STANDISH: Did you ever think you'd be on GGG?
Definitely not, I've watched the show for a long time and it's certainly a lot easier to be a spectator on my couch at home than participating.
STANDISH: What's a cheese moat people don't know about?
I can't say I know of one people don't know about but I do know an underrated one is American cheese, American cheese gets so much hate for being cheap processed cheese and it's the unsung hero of cheeses.
STANDISH: What is your favorite sandwich on Cheese Smith's menu?
The Buffalo Baby is one of our top sellers and definitely my favorite, I'm pretty obsessed with all the flavors of buffalo wings and it hits all of those notes with the addition of creamy havarti cheese and buttermilk ranch with a ton of herbs we make in house. Never gets old for me.
STANDISH: Do you butter your bread when making cold sandwiches?
Honestly I love some good butter but for cold sandwiches I'm team Mayonnaise all the way, I need mayo and some sort of acid like red wine vinegar with any cold sandwich. We even use mayo on the outside of our grilled cheeses before they go on the griddle at the restaurants, it doesn't burn as easily as butter and it creates a perfect crisp bread.
STANDISH: What's been your worst injury in the kitchen?
Probably while using a mandolin, I think I've finally sworn off using one without the guard. I don't have any formal culinary training but somehow I've never had a bad cut from using a knife (knocks on wood).
STANDISH: Who are 3 people you'd love to cook for, dead or alive?
Anthony Bourdain, Samin Nosrat, Stanley Tucci. I'd love to share a meal with them.
STANDISH: What's on your playlist while you cook?
I like listening to podcasts while I cook, I listen to a lot of food podcasts like Sporkful, Milk Street Radio etc. A podcast and cooking is my version of therapy.
STANDISH: Do you bake? If so, what cheese do you prefer to bake with?
I absolutely love baking, if I was incorporating cheese into something baked I love a cheesecake with some citrus or a goat cheese panna cotta.
STANDISH: What are your social links?
IG: @cheesesmithco & my personal @mollymitchellcurnyn
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