Standish913.com has been blessed to do an exclusive interview with...
"Cara Marie"!
Let's get into some exclusive questions...
STANDISH: What is the first thing you ever remember cooking?
Wow, I have to take a journey back into TIME with this one, haha… the first thing I ever remember cooking is my Nonnie’s anise cookies. She let me help her roll them out and frost them for the family Christmas party, and I had to have been about 3 years old.
STANDISH: Who is someone you looked up to as a child & still do today?
I’d have to say that it would be easy to answer, but I have had so many influential people in my life, all at different phases. My Nonnie taught me to love food, to express myself through it, and I will always consider her my ultimate inspiration. My cousin, Louie, who was like a big brother to me when I was a kid, taught me to love music, art, drawing, painting, and any creative expression you could have. My family has always made me feel like I can be so much more than I ever realized.
STANDISH: What is something you hate doing in the kitchen?
Ugh, repeating myself. Gross. Twice, tops. You should have your ears open at all times.
STANDISH: What's the most nerve racking part of being on Hell's Kitchen?
I like it was the pressure you put on yourself to be this version that exists on television, in a kitchen with people you’ve never worked with, and expect it to all come out ok. I am really proud of myself for being authentic, but also, I am a lot lol so, it’s hard to see how I will be perceived. Wondering if everyone will love you, hate you, root for you… that’s the nerve wracking part.
STANDISH: How is it working with Gordon Ramsay? Any good advice he's given you?
Chef is, for lack of a better term, incredible. He expects the people that serve in his brigade to do things correctly, and believe me, he gives you the chances. The best advice he gave me was to trust my gut, and to learn to amplify the simplicity.
STANDISH: Did you expect to land Hell's Kitchen?
Honestly, no. When I was reached out to, it was a DM. I was like, who is this?! I didn’t believe it! So after asking a few questions to make sure it was genuine, I was like… me?! You pick me?!
STANDISH: What is your favorite food for take out? Why?
Pizza. Always pizza. You can eat it hot, cold, folded, cut up into pieces. It’s the perfect takeout.
STANDISH: Tell the readers your reoccurring kitchen nightmare…
The dreaded “printer” dream, where th tickets just keep coming, and coming, a the food isn’t going out fast enough. I hear the dupes printed in my nightmares.
STANDISH: What is the most underrated cooking ingredient in your opinion?
This one might get some pushback, but I have to say tofu. I became a vegetarian at 16 years old, and I have been trying to master all the different ways to cook with tofu. If you aren’t afraid of something, you can become a student of the craft.
STANDISH: What does Cara listen to while cheffing it up?
Gotta be honest, depends on the mood. Prepping? It’s probably elder emo music. Some of my favorites are Brand New, Thrice, Taking Back Sunday. If it’s during service? Miles Davis, John Coltrane… blues and jazz, all day.
STANDISH: How many times a week does the walk-in cooler hear your screams?
At least once. It’s usually from a delivery mishap, or when the grill cook keeps overcooking the coulottes.
STANDISH: If you could change one thing in the world today, what would that be?
Less food deserts. Getting more access to fresh fruit and vegetables, grains, to places that should have access. People with lower incomes are forced to eat absolute garbage food, because it’s around. Because you can spend $5 and feed a family with overly processed food crap. I just want everyone to be able to eat vegetables! Fresh ones!
STANDISH: What are your social links?
I’m an Insta girly. You can find me at @chefdaddycara
STANDISH: Anything else you'd like to include?
Not eating meat or fish doesn’t mean I don’t know how to cook it. I am always trying to learn to be better. I am probably going to be a chef until I can’t stand anymore, or my arthritis has kicked in so hard I can’t grip a knife. I was made to, born to, created to be a chef. It’s an art. Sometimes, people don’t get it. It’s all perspective.
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