Kitchen Careers is a regular feature that goes behind-the-scenes with chefs, bloggers, critics and others in the food industry to get the inside scoop on what its like to cook, or eat, for a living.
Husband and wife team Taylor Hackbarth and Lindsay Landis cook as often as six times a week. When Love & Olive Oil first began, it was meant to be an outlet for them to share and save recipes, and document the meals they have made. Now it’s become much more. Lindsays first cookbook, titled The Cookie Dough Lovers Cookbook was published in 2012 to rave reviews, and the couples next book, a joint endeavor entitled Breakfast For Dinner, was published this year by Quirk Books. The couple currently lives in Nashville, Tennessee with their three crazy cats. When theyre not blogging, cooking or doing dishes as a result of cooking, they keep busy with their web and graphic design business, Purr Design.
Why do you love to cook?
Creativity, comfort and control. I like to know what is going into my food. I also love just getting into the kitchen and “winging it.” We’ve come up with some of our favorite recipes just by using what we had on hand and improvising.
What is the best part about being a food blogger?
Sharing our recipes with the world. When I get a comment from someone who has made one of our recipes and loved it, it really makes all the hard work worthwhile.
Who would you want to battle on Iron Chef?
I’m very non-confrontational. I think I’d probably panic if put in that arena! I also like to take my time rushing just leads to painful mistakes.
What was your first published recipe?
The very first recipe I posted on the blog was our Valentine’s day dinner from 2007 – a seared tuna salad with avocado and grapefruit. The photo didn’t include the tuna, however, because we had no idea how to cook it properly and it came out looking pale and unappetizing.
What is your favorite food city?
I’m pretty partial to Nashville, actually. My husband and I have lived here for just about six years, and the food scene is thriving. Restaurants, yes, but also local farms and food producers and ingredients that you couldn’t get when we first moved here.
What three PBS personalities would you invite to dinner?
Cookie Monster, Christopher Kimball and Lady Mary.
What meal is your guilty pleasure?
Boxed mac and cheese. There’s something magical in that cheese powder, I tell you.
What is your favorite under appreciated kitchen tool?
The spatula. I’ve probably got about a dozen of them.
In one tweet (140 characters or less)- what is your culinary style?
Food that is approachable and affordable yet still impressive. Simple but sophisticated, uncomplicated yet robust.
When outside the kitchen, how do you spend your time?
Cooking and baking really is my favorite hobby, it’s how I unwind after work and spend my time on the weekends. Otherwise, you can usually find me reading or watching TV.
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