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It's no surprise Cat Cora became a world renowned chef. Her culinary aspirations began at an early age, and by 15, she had developed a business plan for her own restaurant.
It's no surprise Cat Cora became a world renowned chef. Her culinary aspirations began at an early age, and by 15, she had developed a business plan for her own restaurant. In 2005, she made television history on Food Network's Iron Chef America as the first and only female Iron Chef, and in November 2006 Bon Appétit Magazine bestowed her with their Teacher of the Year Award, an award she calls, "the greatest recognition she could achieve as a chef." That month, she was also honored with another great culinary distinction when she was named executive chef of the magazine.
There is no doubt Cat's upbringing had an influence on her career. She was raised in a small Greek community in Jackson, Mississippi, by a family for whom cooking and eating were the center of life. At the Cora house, it was common to eat spices from the south, as well as fresh sheep and goat cheeses and home-cured olives sent by relatives from the island of Skopelos. Her first cookbook, Cat Cora's Kitchen was inspired by her Greek and southern heritage and contains many of her families’ favorite recipes.
With advice from of her famous mentor Julia Child, Cat left Mississippi for New York, where she received the education of her dreams at The Culinary Institute of America. While in New York, she apprenticed with and then worked for chef Anne Rozenweig at Arcadia and worked at the Beekman Tavern under chef Larry Forgione of An American Place.
Cat's culinary education continued in Europe with apprenticeships with two of France's three-star Michelin chefs. From George Blanc of Vonnas, she learned a great deal about tolerance, extreme cooking and the cuisine of the French countryside. With Roger Verge, she learned not only about classical French cuisine, but also about embracing life and living it to the fullest.
After returning to New York, Cat honed her skills as a sous chef at The Old Chatham Shepherding Company under chef Melissa Kelly. She soon headed west to plant her roots in Northern California, where she served as chef de cuisine at Napa Valley's Bistro Don Giovanni.
Cat made her TV debut in 1999, as co-host of Food Network's, Melting Pot with Rocco Di Spirito. She went on to host My Country My Kitchen: Greece, Date Plate and was one of the featured hosts on Fine Living's Simplify Your Life. A documentary, Cat's In The Kitchen was also made about her first James Beard dinner in April, 2002.
Prior to Iron Chef America, Cat was co-host of Food Network show, Kitchen Accomplished where she worked with a design expert and contractor to surprise a homeowner with a 3-day kitchen makeover. In 2006, Cat appeared alongside Wolfgang Puck in NBC's primetime miniseries, Celebrity Cooking Showdown, where celebrities were paired with famous chefs and competed in a timed cook-off à la Iron Chef.
Cat is part of Macy's Culinary Council, a national culinary authority, comprising 15 of the world's most prominent chefs. The Council serves as the face of Macy's Culinary and Housewares divisions, impacting how customers are inspired to shop, cook and eat at home.
Outside of the kitchen, Cat is known for her philanthropy. She is president and founder of Chefs for Humanity, an organization which was founded in response to the 2004 tsunami disaster. Modeled after Doctors Without Borders, the not-for-profit gathers the culinary community together to raise funds and provide resources for important emergency, educational and hunger-related causes. In addition to this, she recently became the nutritional spokesperson for UNICEF.
With her recently launched second book, Cooking From The Hip: Fast, Easy, Phenomenal Meals (Houghton Mifflin), Cat elevates at home cooking to new levels. The book applies her "go-with-what-you've got" philosophy to creating simple, yet sensational meals. Cat's signature restaurant is also set to open in 2007.
Cat resides in Northern California with her family, including her biggest fans, her two sons. You can learn more about Cat Cora by visiting her website.
Iron Chef America Profile:
From: San Francisco Bay/Napa Valley via New York, France, California and Jackson, Mississippi.
Restaurants: Working on my signature restaurant.
Cuisine: Mediterranean, particularly Greek, French and Italian. Also Asian, spa, Creole, Southern/soul food and, as a mom, gourmet baby food.
Interests: Yoga/meditation, waterskiing and skiing/boarding, body surfing, dancing to ABBA with my 14-month-old son, rockin’ out with my guitar that I don't play very well. Of course, cooking, eating, and drinking great wine.
Ideal secret ingredient: Lamb sweetbreads or cheeks.
Culinary inspirations: MFK Fisher, Julia Child, my grandmother Alma, my parents, and my godfather, who worked in restaurants in Lyon, France to put himself through college.
Ideal judge(s): Oprah Winfrey, Bill Clinton, and Steven Tyler from Aerosmith.
Culinary secret weapon(s): Global Santoku knife, ouzo, and a mortar/pestle.
Favorite restaurant: French Laundry.
Favorite food: Greek or Asian.
Food you won’t go near: I have not found it yet.
Weirdest thing you've ever eaten: Alligator.
Favorite food destination: New York for oysters and martinis at Blue Ribbon, and Paris for lunch at Alain Ducasse.
Alternative dream job: Actress and novelist.