Chef Cowles believes that the role of a chef is changing in a way that will help people make amazing food in their own kitchens. The culture of food has changed exponentially in the past decade, and she’s looking forward to showing home cooks the latest trends, recipe
innovations and tricks of the trade.
Chef Cowles had always loved to cook, but never thought of it as a career option. In college, she was studying food science when her family convinced her to pursue a Culinary Arts degree to complement her education. Now a graduate from the Culinary Institute of America in New York, she believes it was the best decision she’s ever made – “Every day you are exposed to something new, learning, tasting, and cooking everything.”
Her chef experience includes an upscale vegan restaurant in Atlanta where she had to demonstrate her incredible creativity in creating dishes.
Chef Cowles has worked on Knorr for nearly four years in the product development department. She loves “making products that consumers can use to make their lives easier while making their dishes more flavorful.”
Her approach to food is all about making it taste great. Food that is simple and tasty can be just as good as or even better than haute cuisine. As Chef Cowles states: “It doesn’t have to be fancy or have lots of ingredients, it just has to taste good!”
Favorite cuisine to cook:
I love cooking southwestern style food.
Essential kitchen ingredient:
Eggs. They are vital for so many dishes and delicious on their own!
Earliest food memory:
When I was a kid my mom put a home-cooked meal on the table every single night. As a child you don’t appreciate it but it’s something that is rare today and its importance has stuck with me.
If I wasn’t a chef I’d be:
A meteorologist…weather is fascinating.
Advice for home chefs:
Don’t be afraid to experiment.
One dish to eat the rest of my life:
On my days off you can find me:
Grocery shopping, cooking, and eating!