Chef Lindsay Leopold knows her way around a kitchen, at restaurants, at home and especially as resident chef of Sur La Table. Summer is just around the corner. Cooking camps are fun and exciting for kids, as well as adults. Sur La Table offers five day cooking camps throughout the summer. Now is a fantastic time to fill in some of the gaps of your summer roster with a few cooking camps!
Chef Lindsay graduated from L’Academie de Cuisine in Gaithersburg, Maryland, where she focused on classic French cooking and baking technique. Her Caribbean background adds dimensions to her French and American style cooking.
Here’s my interview with Chef Lindsay.
How would you describe your job?
As a resident chef, my job is to create an environment where, my staff and I demystify cooking techniques and ingredients. Talk about fun!!! I not only get to teach people from all walks of life, but I get to meet new people every day who have a passion for food and a desire to learn more about how to make their everyday meal better.
What part of your job might surprise people?
I don’t get to cook as much as my students do.
How did you become interested in cooking?
During my junior year at Towson University, I quickly realized the cafeteria food was not cutting it. I called my grandma and asked her for her red beans and rice recipe. She was so sweet to stay with me on the phone and talk me through each step… to the very end. I invited a few friends over, after cooking her recipe and they were all amazed with what I just cooked. From that moment on, I realized I not only enjoyed being in the kitchen but more so I enjoyed the feeling I got from serving my friends and watching how much they enjoyed my dish.
How do you describe your cooking?
My cooking is a combination of bold & rustic flavors with refined presentation.
What are some of the best recipes you’ve made in your cooking class?
One of the best recipes I’ve taught and made in class was the Shio Ramen with Pork Belly, Pickled Mushrooms and the Perfect Egg. I was moved by how flavorful the recipes were and how delicious the meal was once everything assembled. I taught this class a total of two times. And each time my students shared with me how happy they were for this class and how appreciative they were that we offered this class. Another one of my all time favorite recipes, came from the Down By the Shore class, where we made Classic Maryland Crab Cakes. Of all my years as a professional chef, this recipe beats them all. I am a Maryland girl through and through and these crab cakes had little filling and perfect crab taste.
What distinguishes you from other Sur La Table chefs?
I joke with my students during class and say, ” I am a combination of Gordon Ramsey & Rachel Ray, with a touch of dark chocolate.” Which means, I have high standards in my kitchen but will make sure we have a great time in class. When my students leave me and my kitchen, they always walk away with a piece of my heart and my knowledge. This is what makes them always come back for more.
Where do you get your inspiration for recipes?
For my personal recipes, my inspiration comes from my family and my journey through life. Although born and raised in the DMV area, my family is from Haiti, which means when I am cooking I bring my Caribbean culture and combine that with my French culinary schooling.
What does your family think about you becoming a chef?
Ha…I laugh, because when I first decided to quit my corporate job to pursue my culinary dream, my family was shocked and confused to say the least. Why? Well, as a child I never…ever…wanted to be in the kitchen. Every time my grandmother or mother asked me to cook I would whine or try and find a way to get out of it. So to go from anti-kitchen/cooking to culinary school, it threw everyone for a loop. They wanted me to stay in my corporate job but I knew in my heart becoming a chef, learning technique and learning how to create dishes was what I needed to do. Now, EVERY ONE of my family members are so proud of me and my accomplishments.
If you could take on any Iron Chef, who would it be & why?
Alex Guarnaschelli, because she and I have similar cooking styles and I love her fire in the kitchen. She is an inspiration.
Who would you like to have a 10 minute interview with?
Julia Childs
What are your go to resources for keeping current on your industry?
Funny enough, I go on youtube a lot, outside of the obvious.
What is one thing in your career that you’ve regretted?
I’ve regretted not traveling enough and not learning about foods globally.
What are your top 3 qualities you look for when hiring someone? I look for a true interest in food, Sur La Table and the people that shop at Sur La Table, reliability and how quick and organized they are in the kitchen?
What do you wear to work to feel like your most powerful self?
My red chef coat
What do you do when you’re feeling uninspired? I cook my grandmother’s red beans and rice dish – It brings me back to the beginning.
What are your top 3 entrepreneurial tips?
1. Believe in yourself and follow your heart 2. Set your goals and do anything and everything to attain them 3. Don’t give up
What is unique about your Sur La Table?
We are a scrappy group of people who love cooking and inviting people to cook with us. We’re about making your experience in the kitchen fun and easy and the best way to go about it. We sell products that are necessary and trendy. We have relationships with our purveyors–which helps us sell and build relationship with our customers. We’re not afraid to take things out of boxes and show our customers how the products work. Our stores have big kitchens where we hold classes with chefs from all walks of life, that make it their job to demystify and not judge. We are what you need.
What made you choose this type of business? I loved the idea of cooking in a store that allows me to buy the necessary tools to cook the dish that I was just taught in class.
If you had one piece of advice to someone just starting out, what would it be?
Learn to trust yourself and your palate – If you like it…99% of the time, someone else will like it.
When you were a kid what did you want to be when you grew up?
The next Oprah Winfrey.
What did you learn from the worst boss you ever had? To be kind and respectful to those who I work with and who work for me.
What’s your favorite cookbook? Mastering the Art of French Cooking By Julia Childs
How do you find inspiration? My family, friends and students
How do you cope with nerves before public speaking? I love the nerves before public speaking, this is the energy I use to go about my presentation. Nerves mean I want it and that I care.
What’s your favorite vacation spot? So Far from my travels …St. Maarten
What do you think is the most important innovation of your lifetime thus far? 8inch Global Ni Chef Knife.
Who would you most like to have dinner with? Bruno Mars & Ed Sheeran
What are your favorite restaurants in the DC area & why? Proof, they have one of the best Tuna Tartare dishes I’ve ever had.
What are your favorite places to take family & friends when they’re visiting from out of town? Founding Farmers – it’s not to pricey and the food is outstanding.
For more information on Sur La Table’s Summer Cooking Camps, visit www.surlatable.com
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