Standish913.com has been blessed to do an exclusive interview with...
"ELLIE PARKER"!
Let's get into some exclusive questions...
STANDISH: What is the first thing you ever remember cooking?
Im not sure how old I even was, but one of my earliest memories in the kitchen is helping my mom roll her famous peanut butter cookies. My mom always baked growing up and she would always try to let me help in any way I could. My sisters and I would fight over who got the biggest piece of cookie dough or got to lick the spoon to the brownie mix. That definitely lit my spark for loving cooking, and its ironic because I really do not like baking.
STANDISH: Who is someone you looked up to as a child & still do today?
Its going to sound cliche, but I have always looked up to Chef Gordon Ramsay. I always found his story very moving knowing that he risked so much just to open up his flagship restaurant, but through all his hard work and sacrifices, he has not only become successful, but he created an empire for himself. That is the level of dedication that I have for my career and life. I want to be the next Gordon Ramsay.
STANDISH: What is something you hate doing in the kitchen?
Something I truly don't like doing in a kitchen is arguing or fighting with my cooks about small, insignificant things. I know, I know its corny, but I really do like running my kitchen with pride, joy, and love. Now dont get me wrong, I have earned the respect of my crew and will be stern and maybe not so nice, and everyone will listen to me, but it isnt fun having to get that way.
STANDISH: What's the most nerve racking part of being on Hell's Kitchen?
The most nerve racking part about being on HK was not wanting to look like a fool in front of Gordon Ramsay, my state and all of the viewers. I know it seems silly to worry about that, but I have been a fan of the show for so long and seen so many idiotic behaviors, I just didn't want to be one of those cases. Luckily, I stayed true to myself and focused on cooking!
STANDISH: How is it working with Gordon Ramsay? Any good advice he's given you?
Working with Gordon Ramsay was a dream come true. I know everyone says that, but it sincerely was. Its one thing to meet your idol, its another to be able to work along side him and for him. The best piece of advice he gave me, was something he told all of us. “Its not about how you start, its how you finish. Dont ever drop your head when I critique you, take it and move on.” I still say those words to myself every single day working in my kitchen back home in Las Vegas. I have gained so much confidence since my Hells Kitchen journey.
STANDISH: Did you expect to land Hell's Kitchen?
I absolutely did not in a million years expect to be chosen for Hells Kitchen. It was a complete shock when they asked me just to do the first interview, let alone being told I was flying up to Connecticut for filming. I thought it was a prank for the longest time. I think it really sank in as being real when I was given my flight ticket.
STANDISH: What is your favorite food for take out? Why?
My favorite food for take out has got to be either Indian or Thai food. For starters, what I normally get, it can hold its integrity on the drive back home and typically doesn't lose any heat as well. It's not meant to be “pretty” food so I can just open those to-go boxes and dig right in. It isn't a pretty sight, but it sure is a tasty one.
STANDISH: Tell the readers your reoccurring kitchen nightmare…
I think my biggest recurring kitchen nightmare is that damned ticket printer. I hear it all night long, just the constant printing, never pausing to take a breath… if you've worked in the kitchen before, you know the sound. Its absolutely not something you want to hear when you're trying to enter a REM sleep after a very long shift.
STANDISH: What is the most underrated cooking ingredient in your opinion?
One of the most underrated ingredients in my mind is vinegar. It is such an amazing tool to add acidity, flavor and umami to a dish. I feel like when something is missing acid, most chefs go towards citrus fruits, but I usually look inside my vinegar storage. I love all the varieties out there and how every one is so unique in their flavor profiles.
STANDISH: What do you listen to while you chef it up?
If I could control the music in the kitchen while I cook, it would only be rock and heavy metal. Ive always loved that kind of hardcore music, and it just gets the blood pumping while sweating over a stovetop or broiler.
STANDISH: How many times a week does the walk-in cooler hear your screams?
Oh… My walk-in cooler has heard my screams way too many times. Its my stress release time and I'd rather the walk in hear it, over my kitchen crew. And if you haven't tried a good scream in a giant, metal, soundproof box, I highly recommend it.
STANDISH: If you could change one thing in the world today, what would that be?
If I could change one thing in the world today, it would be that the culinary industry wasn't so male dominated. I feel like in the past decade or so, it has gotten a lot more progressive when putting women in power, but I know it will always be a struggle for us females. I can “stand the heat of the kitchen” and theres so many other women who can too. Us girls make damn good chefs.
STANDISH: What are your social links?
Insta: @chefellieparker
STANDISH: Anything else you'd like to include?
I've been working in this industry since I was 14 years old, I have busted my ass off for years with no recognition, praise or thanks. Not that I need any of it, but I will be eternally grateful the opportunity Hells Kitchen has brought me to not only showcase my talent to the world, but to myself as well.
---
Thanks so much for your time! If you'd like an exclusive interview with Standish, please email: