Saving energy at home is on every one’s minds these days. The kitchen is a major energy hog until induction cooking came along.

So, how can we “go greener” in our kitchen?

Induction cooking uses 90% of the energy produced, compared to only 55% for a gas burner and 65% for traditional electric ranges.

Traditionally, when we cook, we produce heat on a stove top which then heats a pot or pan, which in turn heats (cooks) our food. So, what’s the problem? The problem is, more of heat energy is going to the cooking vessel than to the actual food itself.

Induction cooking is a method, completely different from all other cooking technologies–it does not involve generating heat which is then transferred to the cooking vessel, it makes the cooking vessel itself the original generator of the cooking heat.

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The holidays are starting to wind down, but there’s still that mad dash to New Year’s Eve, the lavishly fun and festive foray into the next chapter of your life.  If you’re a diehard foodie like me, your new year’s resolution probably consists of things like wanting to learn how to cook gourmet meals or master the art of entertaining — all while saving money and being as eco-conscious as possible in the process.  It wouldn’t hurt to look fabulous while doing it, either! 

Who are these women who arise looking airbrush perfect, whisk the kids off to school, work a full day and manage a perfectly prepared home cooked meal for dinner anyway?!

With the help of Behind the Burner, I have put together a cheat sheet for navigating the new year in style.

Before we delve into becoming a master chef and entertainer extraordinaire, let’s look like one.  Thanks to Shannon Reed, kitchen couture is as stylish as designer label clothing.  From jackets to aprons, she creates unique chef attire that is anything but uniform, and her selections will shroud you in the confidence you need to take on the task of cooking like a pro.

But what to make?  Recipes in gourmet food magazines are either overly simplified and lacking in the artistry of the craft or too complex, resulting in a dilapidated dish that looks nowhere near as perfect as the glossy photo that accompanies it.  

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When I was growing up, the silky sounds of Nat King Cole crooning, ‘chestnuts roasting on an open fire…’ was the hallmark of the holidays for me.  Every time I would hear it, I’d get that rush of childlike exuberance that encapsulates the magic of the season, and makes you feel like anything is possible.  

Yet, despite the fact that inordinate amounts of food were also synonymous with the holidays in my family (6 courses and 3 hours worth of dishes to be exact, by hand), we never had one dish with a chestnut in it.  Not a one.  For shame.

So, as I got older, and began to nurture my inner chef, I decided to remedy that travesty by starting a new tradition of savory chestnut soup to begin the descent into our annual colossal feast, much to my Grandmother’s chagrin who quite religiously served Italian Escarole soup.  (And by religiously, I mean had served Escarole for 30+ years prior to my first course usurping; or usouping, as it were. OK, bad joke.)

But my soup was a big hit, and each year I’d add or change the ingredients, perfecting my chestnut prowess with new and interesting pairings.  Needless to say, some years were better than others.  The addition of raisins, for example.  Disaster.  Cranberries, however.  Surprisingly delicious.  And those tart little buggers are still the perfect complement to the soup.  The cranberries, that is — not my family!

And now for the first time ever outside the hallowed halls of the Snowfield residence, I am sharing my coveted recipe for you to share, which now includes honey glazed grilled salmon, making it a hearty first — or even second — course for your own foray into holiday gorging and merriment.

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The Bravo TV Series, Top Chef, is one of the highest rated food shows on television right now, and it all started with Season 1 where Harold Dieterle won over the judges and emerged as one of the hottest new chefs in the country world.  But despite the fame and celebrity status that has ensconced him since his big win, Harold remains the picure of humility, reaffirming his commitment to hard work, passion for cooking and his one true love, food.

Although I spent most of season 1 swooning over him his dishes, I put on my journalist’s cap and was the picture pf professionalism in conducting an interview with him (thanks to Divya Gugnani, founder of Behind the Burner) where I learned that it takes more than just skills to create a culinary masterpiece.  It takes heart.  And that’s something Harold has by the measuring cup full.

Favorite indulgent food: Sun Chips & Ben Jerry’s Ice Cream

Favorite healthy food: Ripe Fresh Fruit

One kitchen tool you can’t live without: Vita Prep Blender

One ingredient you can’t live without: Salt

Your cooking philosophy in one sentence: Love it and it will do whatever you want
 
I couldn’t start out the interview without talking about Top Chef. What was it like to win such a fiercely competitive and high profile competition?

It was a great honor to be recognized by influential people in the food industry.  

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As part of our Behind the Burner food series, I had the unbelievable opportunity to chat with John DeLucie, Executive Chef and Partner of one of New York City’s top celebrity hang outs, The Waverly Inn, a spot so exclusive, the dining is by invitation only.

Needless to say, this gastronomic gem has catered to the highest of high profile crowds, making it a venue to see and be seen while serving up some of the most extraordinary cuisine this side of Eden.  But thanks to the passion of Divya Gugnani, chef, foodie and founder of Behind The Burner, a website that brings the most coveted tips and trends in the culinary scene to the masses, dining like a star is as close as this blog post.

So, read on as we literally go Behind the Burner of the Waverly Inn and inside the creative mastermind that has turned dining into a red carpet event.  

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