Chef Parisen is a classically trained chef with 20 years restaurant experience.
She was introduced to cooking at an early age – her family owned a restaurant – and she grew up working in kitchens.
Her earliest food memory is canning tomatoes and baking bread with her grandmother. She’s also travelled across the United States opening new restaurants, specializing in Italian and Cajun cuisine.
As Debrah Parisen States:
As Debrah states: “Cooking is a form of Chemistry!” She majored in Chemistry in school and started with Unilever in the Chemistry Department. Her approach to food is simple – start with great ingredients and do as little as possible to the food to let the natural flavour be the star.
Chef Parisen has worked on Knorr® for two years, creating the recipes for three favourite rice & pasta Sidekicks. She also helped develop Knorr® Homestyle Stock.
I’ve smoked meats in my backyard for more than 10 years.
Essential kitchen ingredient:
Lemons, limes and fresh herbs.
Advice for home chefs:
Use recipes as a guideline. They aren’t written in stone and should be modified to suit your own tastes and preferences.