SHERRY CORNETT
While not a “classically” trained chef, I am a chef by definition. With a background in chemistry and nutrition, I have developed substitutions and recipes for healthy eating.
I am going to share with you how I got started in the Food Industry and why. I believe it will give you some insight into me, the person, as well as why I do what I do today.
My Childhood: On the Farms
I grew up in many places, my family seemed to travel a lot in the western part of the US. Several places where I lived, we ran farms for other people. My first experience on a farm was when we raised cattle (I also raised pigs for my 4H project), it was very enlightening. Our cows and the pigs roamed around freely, not confined to a cage or pen. They were healthy and happy animals. We had a mobile slaughter unit that came to our farm (ours was the only one large enough to handle it, so all the farmers brought their animals to our farm) and I was there through every part of the process. I thought it was rather gross, but, fasinating at the same time. The cleanliness was one of the things that impressed me most, everything was cleaned after each animal. Each animal was handled the same humane way and it was very interesting. Many of our manufacturers today could take a lesson from the butchers in those days. I learned the different cuts of meats and how to make butter and whipping cream and yes, even lard (ugh!).
I also lived on a chicken farm, where we had 10,000 chickens. I cleaned up the coups where the hens laid their eggs and also collected the eggs. Slaughtering the chickens and cleaning them were also among my . I learned to “candle” the eggs so they could be sold.
When I was in my teens, my first job was as a “carhop” for our local A & W Root Beer Stand. My second job, was as an assistant manager for a small dairy store. We sold the items from the farm as well as had a “soda fountain” and we made a few sandwiches, etc. I enjoyed working with the food and learning about the different ingredients.
In my early 20’s, before I had children and also when they we young, I went to school to be a grocery checker, then went to work in one of our local stores. In those days, we had no electronics to help us, so every morning before our shift we had to come in 45 minutes early and walk the produce cases and learn all of the prices for everything (this also helped me to learn about different types of produce). In addition, we had to walk the meat cases and learn what was available, the specials as well as the regular prices. We also had to walk the entire store and learn all of the specials for that day. This was an every day routine, however, it taught me a lot about how the grocery stores operate, what “real estate” is prime for an advertiser and why they place certain items in certain places.
Having been raised right at the time when television made it’s debut and the commercials for all things sweet and unhealthy began; I, as a young mother fell victim to those ads and therefore, bought sugar flavored everything, white bread and all of the rest of the things that were not really of any benefit nutritionally. In addition, I bought all of the things that my kids saw advertised on the cartoons and even the educational shows of the late 60’s and early 70’s.
In the early 1970’s, when my youngest daughter was about 3 years old, she had no attention span, ran everywhere and would not sit still for more than a minute, it was like she was in high gear all of the time. I mentioned this to the doctor and he diagnosed her as “hyperactive” and wanted to medicate her with Ritalin, I said no. I figured there must be some other way to change her habits. I thought maybe it was what she was eating, although her sister ate basically the same thing and did not have this behavior, but I thought it was worth checking it out.
So, I went back to college and started studying nutrition. Within several weeks of completing my first class, I had changed the way I shopped and the items I purchased. Having been around the supermarket industry, I had become aware of a number of marketing techniques that were being used to entice the buying public to purchase certain items.
I threw out all of the sweetened cereals, white bread, white sugar, processed cheeses and meats and especially the “lard”. I bought eggs and milk from the local farmers, made my own butter; raised my own vegetables; canned my vegetables, went out and picked local berries and made my own jelly and jam, using natural sugar or honey. I even made my own breads. My family still got cookies; only they were homemade, with healthier ingredients. I learned that I could substitute things like applesauce or pureed prunes for fats in cookie and cake recipes, so I made my own applesauce and pureed prunes with a touch of honey.
In addition, I changed the recipes I used and started creating my own recipes by changing some of the ingredients for healthier ones. About 3 weeks to a month after these changes, I saw a tremendous difference in my daughter. She had an increased attention span and actually walked through the house instead of running, she was in normal gear. Thus, my adventure and fascination with food began.
The difference in both of my children and myself was amazing. I continued my nutrition classes in college; I took seminars and went to food clinics sponsored by manufacturers. I went everywhere someone was speaking about food or the way it affected our bodies.
As the years went on, I continued my relationship with food, I would go to the library when my children were in school and I read every book I could get my hands on, I started purchasing cookbooks written by everyone.
I would go to bookstores when famous chefs were there for signings and buy their books as well as ask them as many questions as I could in the time they allowed me to speak with them. I started watching the chefs on PBS television and because I had friends that could get me into some of the industry trade shows, I actually went to demonstrations and clinics that the chefs put on at these shows. People like: Graham Kerr (The Galloping Gourmet); Jeff Smith (The Frugal Gourmet); Chef Tell (Friedman Paul Erhardt); Chef Dionne Lucas and of course, Julia Child (The French Chef).
As newer and more modern television advancements were made, there were more chefs on television, mostly on PBS still and I watched them all when I could. Chef’s like James Beard; Jacques Pepin; Caprial Pence; John Ash; Paul Prudhomme; Biba Caqqiano; Martin Yan; Natalie Dupree; Gale Gand; Mary Sue Milliken and Susan Feniger; as well as series entitled Great Chefs, which included chefs from famous restaurants around the world, all had a tremendous influence on me.
After My Jobs to Make a Living:
During my early years in my first marriage, I had several careers that we not totally related to food, but I still kept up with my education and creativity. I would throw dinner parties and “cater” for my friends parties, but nothing as a real career. I was a Regional General Manager for a Communications company for a number of years, but the most interesting career, that helped me really realize my calling was when I was a Business Broker. As it turned out, the company I worked for specialized in the food industry, restaurants, cafes, taverns, etc. So to be a good broker, I went to restaurant school, bartending school and took as many seminars and classes put on by food manufacturers and producers, as I could.
One of the main things I learned, was that I never wanted to run or operate a restaurant, therefore, the teaching and catering became my career path.
My Beginning Career in the Food Industry:
As time went on and the public awareness of food was growing, the Food Network was born and then there were even more chefs and information available. I have watched them all at one time or another and I have taken the information the offered, stored it in my brain and used it when needed. All of this continuing education has helped to create the lifestyle that I now salute.
I have been blessed over the years to have personally met a number of famous chef’s; have dined in their restaurants; had discussions with them about many food related subjects; and have many autographed cookbooks, which are some of my most precious treasures. I currently have over 500 cookbooks in my collection. Each new book, (it may be an old book, just new to me) I read as a novel from cover to cover. I am fascinated by the various styles and ingredients used, especially in the old cookbooks, particularly around the turn of the 20th century.
The most important person I ever had the privilege to meet was Julia Child. I met her on three different occasions, the first, when I was fairly young and the last being just weeks before she passed away.
She asked me the very first time I met her, “Do you enjoy cooking?” my reply was “With a passion!” She said to me “Don’t ever loose that passion and you will be successful”. I thanked her and she held onto my hand for an extra second or two after she signed my book and said “Bon Appetite”. That day has never left me!
It was an important event for me to see her each and every time. She was such a sincere and down to earth person, unassuming and after reading about her life in France, I realized how she struggled with learning to be the best that she was, just as we all do and will continue to do as we continue to grow.
All of these people had a great influence on me, the way I learned cooking methods; how to prepare foods; the variety of ingredients; not to mention, the various herbs and spices I learned to use. I am like a sponge, for some reason, I absorb all of this information and it has become an integral part of my being. I think about food related things all day long, even without trying. I dream up new recipes in my sleep. I wake up in the morning and have to write down a new experiment or creation.
I learned different styles, different cultures and I have never been afraid to try anything. I learned to experiment, mix savory with sweet and vice versa. Make sweet sauces for meat, instead of the rich butter, egg and cream sauces that were traditional.
I bought spices and herbs that I could not even pronounce in the beginning. I didn’t buy them and put them on the shelf, I tasted them. I was so anxious to open the bottle or tin and try them. I wasn’t afraid to taste them by themselves, not in a dish. I wanted to know what flavor they had on their own. To this day, I get great joy out of trying some new combination to create something new.
I have learned that it is best to purchase small amounts because after a short while, most dried herbs and spices loose their intense flavor. I learned early on, that most mixtures are mostly salt and that we get a lot of the salt we need from the fruits and vegetables we eat, so I do not add any additional salt in my cooking. When I bake, I use salt, it is important in the formula, but even then, I cut the salt in half.
If I walk down a produce isle and see something I have never seen before, I buy it and try it. If totally unfamiliar with the item, I will look it up to find out specifics, such as, is the skin poisonous, do I need to cook it before I eat it, etc. Information is so readily available now.
I have basically learned that it is OK to PLAY with your food. I mix fruits and vegetables together in the same dish and am usually pleasantly surprised. My exploration with food is an ongoing journey, one that I love to share with others, especially, when I can show them a healthier way to eat, that will provide them with more variety and great satisfaction. Not only knowing that it is healthier, but it is just as appetizing, actually more so due to the fact, that when you reduce your intake of the fats, salts and sugars, your taste buds come alive again and you will discover that food tastes better, even without all of the fats, salts and sugars.
When we lived in California, I was fortunate enough to have catered some very big parties for major corporations; Christmas parties; book and CD release parties; as well as doing green rooms for celebrities on different shows. In addition, I taught cooking lessons to both adults and children and did a considerable amount of “private chef” work.
After moving to Prescott, I have also been fortunate to teach at Yavapai College as well as private classes for both adults and children. I have catered a number of parties, birthdays, retirements and weddings and I have been a private chef for a number of people in the Prescott area.
I have written many articles for trade magazines; blogs etc. I have written many cookbooks for adults and children. One of my cookbooks was showcased in Prescott Woman magazine in 2009. I have had a radio show on NPR, appeared on Sandy Moss’s Q & A on KQNA radio and appeared on Morning ScrAMble (AZTV) with Tonya Mock, (still currently making appearances doing cooking segments).
I have started the Mystery Dinner Club, it is a membership dining club, where the mystery is in the ingredients and prizes are awarded at the end of each 4 course meal and a trip is the grand prize at the end of the membership year.
In adddition, I have a line of retail / wholesale products that I make using all original recipes and maintaining the Sustainable, Organic and Local philosphy. I make spice blends, “Award” winning salsas, sauces, dressings, candies and cookies.
My goal is to help to educate our young people about the healthier style of eating. They have become “UNKNOWING” participants, eating whatever is given to them by their busy parents, school cafeterias or after school providers. Children need to be educated about food, about the fact that there is more to eating than a “Happy Meal” with a cheeseburger, French fries and sodas. Sadly, many children today, don’t even know what a salad is or they say they don’t like it, because it looks different. Their palates at very young ages have become accustomed to the taste of the fatty, deep fried foods, loaded with calories and salt. They have become used to drinking sodas with every meal instead of milk (not chocolate) or juice (100% juice, not a “juice cocktail” that contains very little actual juice).
I have found one of the best ways to educate children, is to take them to the farms and let them see where their food comes from. Another way, is to take them to the grocery store and go to the produce section, let them walk around and look at the produce, ask them if they see anything they like. Most of the time, they will pick something colorful and with an unusual shape. Let them take it home and try it. (if you don’t know how to prepare it - ask the produce manager). Let them help you in the preparation, even if it is just washing it and then watching you prepare it. I guarantee you they will want to eat it when you are finished. It becomes “their” food now.
They only way they are going to adjust their palates, is for them to be introduced to the taste of food that they are not used to eating and just as with adults, their taste buds will change. Not only will their taste buds change, they will sleep better, learn better and have more overall energy. They will loose weight and feel more like running and playing, having the normal healthy lifestyle every child is entitled to have.
Healthy Eating and Learn to Play with Your Food!!!
No comments:
Post a Comment