Chef Brook Fitchett suggests a romantic dinner of Shrimp & Pasta with Goat Cheese Cream Sauce.
(Credit: Joe Fudge, Daily Press)
Having catered for years, the Johnson and Wales University graduate believes food should look appealing and taste even better than it looks.
"Simplicity can be the most elegant way to present anything," Brook says.
Q: What basics should every home pantry always contain?
A: Pasta, rice, red wine vinegar, olive oil, cooking spray, tomato sauce, seasoned bread crumbs, canned beans such as kidney and black beans, canned tomatoes and your favorite cereal. If you add a few things from the fridge — chicken, cheese, salad fixings, etc., you can make anything from rice and beans, to soup, to chicken Parmesan with little effort. As for the soup, if you burn dinner or don't feel like cooking, a good bowl of soup always fills an empty belly.
Q: Your favorite kitchen tools?
A: I can't live without a serrated paring knife — it can handle just about everything. I also always need a sharp chef's knife (size it to what your hand can hold) and kitchen scissors.
Q: Favorite spices?
A: Basil, cilantro and tarragon — flavorful and fragrant.
Q: What simple things can a time-pressed woman do to impress guests?
A: Use your gourmet grocery store! Simple spreads, good crackers, elegant cheeses, a bit of fruit and wine make an instant party. Don't think you have to make everything yourself.
Q: What's your favorite 30-minute meal?
A: Fire up the grill and throw on whatever you can — burgers, chicken, vegetables. Nothing beats cooking outside on open flames and cleanup is always easier.
Q: Favorite cooking shows?
A: "Barefoot Contessa" because it's very much my cooking style. "Good Eats" because I love to learn the science behind food. I also like "Unwrapped" and The Original "Iron Chef Series."
Q: Recommended cookbooks?
A: The revised "Joy of Cooking," because you can literally find anything in it.
Q: If you could be a food, what would it be?
A: A candy apple, no nuts — I'll let everyone think about that for themselves.
Chef Brook Fitchett
Age: 38
Residence: James City County
Career: Chef garde manager at the Williamsburg Inn, Williamsburg. She directs the pantry department and helps with special events and culinary staff development.
Education: Graduate of Johnson and Wales University in Charleston, S.C.
Pastime: Singing in my car, stupid movies and "closet reality show fan"
Pet: Toby, my orange tabby kitten "who rocks!"
