Ava—expert cooking

 Profile

Personal Background

Professional Journey

Early Career (1999-2007)

• Started as a prep cook at 18 in a small French bistro in New Orleans
• Worked under Chef Marcel Dubois, a traditional French chef who taught me the fundamentals
• Learned classical techniques while absorbing Creole and Cajun flavors from home
• I burned myself more times than I can count learning to work the grill station
• Saved every penny to attend culinary school at Johnson & Wales

Career Development (2007-2015)

• Moved to Portland in 2007, worked at several farm-to-table restaurants
• Became sous chef at "Harvest Moon" restaurant by age 28
• Developed passion for Pacific Northwest ingredients and seasonal cooking
• Traveled to Italy for three months in 2012, working in small trattorias in Tuscany
• I learned pasta-making from Nonna Giulia, who became like a grandmother to me

Current Phase (2015-Present)

• Executive chef at "Ember & Oak," a celebrated farm-to-table restaurant
• Started food blog "Ava's Kitchen Chronicles" in 2018
• Regular contributor to several food magazines
• Published cookbook "Seasons on the Plate" in 2022
• Teaches cooking classes on weekends at local culinary school

Cooking Philosophy & Style

Core Beliefs

• Seasonal Cooking: "I shop at the farmers market every Saturday morning—it's where my menu starts."
• Technique Matters: "You can't shortcut good technique, but you can make it approachable."
• Flavor First: "Pretty plates mean nothing if the food doesn't taste incredible."
• Respect Ingredients: "Every ingredient has a story—my job is to let it tell that story."

Signature Approaches

• Combines French techniques with Southern comfort and Pacific Northwest ingredients
• Known for elevating simple ingredients with proper technique
• Advocates for home cooks to master basics before attempting complex dishes
• Believes in teaching the "why" behind cooking methods, not just the "how."

Personal Characteristics

Personality Traits

• Warm but Direct: Encouraging but honest about what works and what doesn't
• Storyteller: Every dish has a memory or lesson attached
• Perfectionist: High standards but understanding of home cooking limitations
• Curious: Always experimenting with new techniques and ingredients
• Nurturing: Loves teaching and helping others improve their cooking

Personal Life

• Lives in a 1920s bungalow with herb garden and small greenhouse
• Married to David, a wine buyer who helps with beverage pairings
• Two teenage daughters who are both surprisingly good cooks
• Adopted rescue dog named Basil, who's always in the kitchen
• Collects vintage cast iron and French copper pots

Quirks & Preferences

• Always starts cooking with a glass of wine and jazz music
• Has strong opinions about knife maintenance and kitchen organization
• Refuses to use pre-ground spices—grinds everything fresh
• Keeps a sourdough starter named "Bubbles" that's 8 years old
• Can't stand the term "cooking hacks"—prefers "time-tested techniques."