This is Crumb
Posted on: September 21, 2020
Ahead of Chef Devin Connell’s “Come Dine With Us” Virtual Dinner Party, I had the chance to ask Devin a few questions. Chef Devin Connell is from the blog This is Crumb. I am bringing you the burning questions everyone wants to know from the chef herself, Devin Connell. Enjoy!
Devin, what did you study in school?
I studied communication design followed by Art Business and then French Pastry technique at The Cordon Bleu. A real mishmash!
What made you want to become a chef?
I grew up in a family where food was our entire world. My parents founded ACE Bakery and were huge foodies, so we often traveled for food and cooked together as a family for meals and just for fun. I always knew I would do something in food.
Why does the kitchen bring you joy?
It’s my place to completely disconnect from the world. When I’m cooking, it’s almost like meditating. I don’t think of anything except the task at hand. But of course the best part is sharing that food with my family.
What is your favourite dish to cook?
I love baking more than anything else. A really beautiful pavlova with lots of fruit and chocolate checks all the boxes.
What’s the one meal you could eat for the rest of time?
A big slice of toasted sourdough rubbed with garlic, topped with thick slices of tomatoes with lots of salt and basil.
What’s your late-night junk food of choice?
Pasta with parm and lemon. Sort of like fancy mac and cheese.
What’s one thing most home cooks don’t do that would make their food 1000x
Use more salt and lemon. If something tastes bland or flat, it is 100% because they haven’t used enough salt or acid.
What is one ingredient you can’t live without?
What most attracted you to participating in RELISH 2.0 The Virtual Foodie Event?
Cooking with people again! I missed being in people’s kitchens.
Can you give cooking advice to all the aspiring chefs out there?
Start thinking about all of the ways you can create a business for yourself outside of the restaurant world, like cooking classes, small catering gigs, or creating packaged products that can be shipped. With less demand for restaurant cooks right now, all this talent shouldn’t be wasted!
~Gillian, Marketing Assistant