Savoryexperiments's interview

Interview by Lydia

We interviewed Savoryexperiments!

Visit the blog: Savory Experiments.

See profile page and recipes

"Cooking should be fun. One should cook because they want to cook and please others, not because they have to."

Hello Savoryexperiments, so tell us...

When did you begin your blog, and what inspired you to start it?

Ever since I was old enough to boil a pot of water I have been creating things in the kitchen. Over the years I’ve had friends and family ask for recipes and quite frankly, I don’t know them. I never wrote them down or measured them out. I also couldn't re-create something if it was awesome. After dealing with some stressful medical issues I decided I needed a new hobby that didn’t involve too much physical activity. Savory Experiments was born in June 2012 as my own personal therapy. At the time it was my personal food diary and a way to recipe share with a few close friends, but to my surprise people started to read, request and give me positive feedback. The blog has now grown and become a part of my everyday life!

What is your earliest food memory?

My mother’s cooking is what got me started. My family religiously sat down for a family meal with the TV off while growing up. My husband and I still do the same thing. My first food memories are from when I was under the age of 5 and people were appalled that I ate a snack of raw onion without blinking. I still love spicy food. I also remember making myself physically ill after eating too much of my mother’s homemade spaghetti sauce with meatballs and sausage. This is still my favorite meal!

Are you involved in the blogging community - how do you attract new readers?

I've become more involved over the past year. I started a Facebook page (www.facebook.com/savoryexperiments), started Twitter (www.twitter.com/savory_cooking) and Pinterest (www.pinterest.com/savorycooking). Most of my new readers come from one of these three social media sites. I also communicate with other food bloggers through social media. I am attending my first food blogger conference in October and I am super excited!

How many hours per week do you spend on your blog?

Editing photographs, writing and managing social media takes me about 10 hours a week. If you add in the actual cooking piece, prep and clean-up, then closer to 20. It is addictive. I check on my phone, during lunch at work and first thing in the morning. I always have motivation to have more views or create the next viral Pinterest sensation. When I whine that I only had 1,000 views on a particular day, my husband reminds me when I used to get excited about 30! It puts thing in perspective.

What is/are your go to recipe(s) if you’re preparing a last minute dinner or party?

It depends on what type of protein I have in the fridge or freezer, but I would say a pasta dish. An easy white wine sauce with whatever veggies I have laying around and Parmesan cheese. I frequently entertain without much notice after my husband and I’s football and softball games or when neighbors stop by and stay for dinner. Because my house is grand central station, I always plan that there will be at least one extra person for dinner. When I do plan on making an appetizer, I double the recipe and freeze half for times just like this. I have enough Spinach and Artichoke Pinwheels (http://www.savoryexperiments.com/2012/09/spinach-and-artichoke-pinwheels.html) in my freezer to feed at least 15.

If you could be a contestant or guest on any cooking show what show would you choose?

I’m best suited to be a guest or host… I can’t cook under pressure like Food Network Star. I’m more of a leisurely cook. I like to try new things, so I think one of the traveling shows where they showcase food from around the country and world would best suite my personality.

Who are your culinary influences?

My mother! Well before I ever knew of any other chefs, my mother molded my love of the kitchen. Now days I have an eclectic approach and get inspiration from just about everywhere; dishes in a restaurant, a photograph, perusing the seafood section at the grocery store or a vibrantly colorful produce stand at the Farmer’s Market, and of course magazines, Pinterest and television. I have a large organizational system to keep it all systematic. Every Sunday I look through and choose three ideas to focus on during the week.

Is there any dish, ingredient or type of food you refuse to cook or eat?

Mussels, clams and oysters... because I am allergic. I still prepare them for my husband wearing gloves and a mask. I'm really jealous- I would love to eat them!

What are your goals for this blog? Where would you like to see it in the next year? Five years?

I didn't see myself here a year ago, that is for sure! I plan to start cooking classes out of my home. Either focusing on a specific type of food or dish by request or doing cooking parties for girls night out, birthday parties and book clubs. Right now my husband and I are in temporary housing until our home is finished being built, so this isn’t an option at the moment. I would also be interested in doing some free lance writing; maybe writing recipes for a newspaper or magazine, or restaurant reviews. Who knows….

Anything else you would like to share?

The Italians believe that love can be found in food. Many events in ones life are defined, celebrated or commemorated with food. Cooking should be fun. One should cook because they want to cook and please others, not because they have to. I have had friends tell me they hate to cook, but after a mini cooking lesson learning to make their favorite restaurant meal they realize it can be fun and cathartic. So throw on your favorite music, pour a glass of wine, tie on your apron and challenge your culinary skills!

Thank you Savoryexperiments for answering our questions and see you soon!
Published by Lydia - 08/12/2013

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