Expert Interview: Debby Poe
Behind the Chef
What were your favorite foods growing up?
Grandma Pearl's homemade Chicken Soup & Gourmet Cheese (thanks to trips to the cheese shop with my father).
When did you decide you wanted to be a chef?
I have always been drawn to the kitchen. As a very young girl, I pretended that my parent's kitchen was my own restaurant and I was the head chef.
Where and when did your career in food begin?
I attended the Westlake Culinary Institute in 2004 and began my own Personal Chef business shortly after I graduated.
If you didn't become a chef, what would you be?
Probably a psychologist
Why did you decide to become a personal chef/caterer instead of working in a restaurant?
I wanted a career that fit into the family dynamic. With two young boys and a husband, it was a great match!
Who/what has shaped your cooking the most over the years?
My Grandpa Artie, he inspired me at a very young age with his keen cooking skills. I thought it was so cool when he put a Cornish game hen inside of our turkey at Thanksgiving.
How would you describe your cuisine?
Seasonally inspired.
What influences your cooking style and particularly the menu at your restaurant?
Since I am a Personal Chef, I design menus according to my client's specific tastes and dietary requirements. Although I cook many different cuisines, my favorites are Italian and Southwestern.
What are your favorite culinary weapons in the kitchen?
My Santuku Knife and food processor.
What is your favorite secret ingredient?
Love and Passion
What was the most challenging meal you had to make? Why?
The most challenging meal I ever made was when I was serving Filet Mignon for a 14 person Sit-Down dinner. Of course we all like our steak cooked to our own specifications. That was challenging for me since it this was one of my first Sit-Down dinners when I first started my Personal Chef business. I ended up pulling it off with compliments, although their were some major butterflies during the process.
What is your least favorite food?
Bananas and Cantaloupe. Isn't that horrible? That's not to say that I don't use them in my dishes.
What is your beverage of choice?
Any good wine
Which foreign country inspires your style most?
Italy and Mexico
What was the most spectacular meal you have ever had?
Recently, I had a spectacular Bouillabaisse at Saddle Peak Lodge, a rustic Southern Californian restaurant.
What is your best cooking tip for a home enthusiast?
Don't be afraid to challenge yourself in the kitchen. Use home grown herbs if you can; and most importantly, taste, taste, taste!
What do you eat when you are home?
Grilled foods including chicken, fish, and vegetables. I make a homemade soup every week, including the summer months; I'm a huge soup lover.
< PREVIOUS EXPERT NEXT EXPERT >
Share This >
User Comments
Debby is fabulous!! she creates the perfect meal for the occasion.
Login to comment
Expert Profile
Debby Poe
Inspired by her gourmet Grandfather, Debby remembers spending hours helping him in the kitchen as he carefully prepared the families impressive holiday dinners. Debby cherishes those special cooking moments with her Grandfather and says that his passion and talent for cooking ignited an interest in her at the early age of nine. Debby has been developing her talents and abilities in the kitchen ever since.
After years of entertaining family and friends and managing her family's ancient art gallery business, Debby decided that it was time to fulfill her life long dream of becoming a chef. To do so she attended and graduated from The Westlake Culinary Institute where she learned that the Personal Chef Industry was the perfect solution for her. It is a specialty that allows her to take advantage of her experience and passion for culture and cuisine while at the same time providing her the freedom to also spend time with her husband and two young boys.
Upon graduation Debby founded the
For the past five years, Debby has specialized in designing and creating extraordinary epicurean experiences for personal and professional gatherings including hors' d'oeuvres and multi-course dinner parties as well as Food & Wine pairing events.
Debby frequents the local Farmers Markets and enjoys the challenge of creating new recipes for her clients. With over 30 different herbs in her own garden, Debby focuses on preparing every meal with healthy garden fresh ingredients as well as the best seasonal produce, meats and seafood available. Debby's meals are pleasing to both the palette and eye. She believes the art of presentation is equally important when preparing and presenting her savory creations.
Other Experts
Lucas Billheimer
Chef, Parlor Steakhouse
Brian Bistrong
Chef/Owner, Braeburn
Jim Botsacos
Chef/Owner, Molyvos and Abboccato
Debby can come to my house and cook a meal any day.
posted Dec 2 2008 12:44 AM by malter