Heather Staten Profile

Tell us about your culinary background

“I went to study history at Berkeley in 1988 but found myself less and less interested in 15th Century Italy and more interested in the Food Renaissance that was happening there under the leadership of Alice Waters and Chez Panisse. Alice’s vision really transformed my idea of food's place in the world and my approach to cooking.  I spent several years working for Rick Hackett, a Chez Panisse alumni, at Oliveto where we made very pure authentic regional Italian food.  Then I went to live in England, where I was the chef at Quartier Vert,  one of the first restaurants there that was really dedicated to using organic products.  Working in an English restaurant was interesting because they are really based on the French model, so there is a great deal of emphasis on classic techniques.  The other great thing about England is that it is so close to the Continent, and so my husband and I used to travel there several times a year for 'eating vacations' , the kind where the big decision was where you were going to eat your next meal”.

[Editor’s note: Heather’s husband is from the UK]

I can tell that you prepare very well for your classes. What drives you to invest so much in your classes?

“I love the technique classes and want to give our students as much information as I can. I am very interested in the physics and chemistry of cooking: for example, how heat affects the food; how it affects the taste. I am always reminded of Alton Brown’s analogy between recipes and a roadmap. He says that with directions – if there are no problems - you can find a location. However, if you come across a detour or some change in the road, it is easy to get lost. In contrast, with a roadmap, you can plan an alternate route. So it is with cooking. Following a recipe exactly can result in the desired end result. However, if some factor intervenes, you can have problems. Knowing the techniques will help you navigate around these problems. So, I like to teach my students the reasons why things work the way they do. Armed with this knowledge, one can always improvise”.

What is your favourite Cuisine?

“Italian cuisine heads my list of favourites. I also really enjoy any food that is a true ethnic cuisine, based on local traditions. For this reason, I am intrigued by Southeast Asian and Indian foods.”

Which is your favourite cookbook?

“My all time favourite is the original Chez Panisse Cookbook. I love the philosophy; it helped shape my cooking when I first started in the industry”.

Who has inspired you the most in your cooking?

“Alice Waters, of course.  In recent years, Ruth Rodgers and Rose Gray of ‘The River Café’ in London have also inspired my cooking.  Everything they do is so pure and fresh.”

What is the next cuisine you want to explore?

“Indian“

Away from the kitchen, what are your hobbies?

“Gardening, although I don’t really see it as separate from the kitchen. We live on 18 acres in Hood River--clearing brush seems to be my true hobby these days--and our garden is huge. Being close to the garden helps my cooking and makes it truly improvisational. I also like to spend time with my family: my husband and two children. The children are always with me except when I'm working”.

What ingredients from the garden inspire you the most?

“Anything in season. In Oregon, the berries really knock me out – you can’t get anything like them elsewhere. They are so transient that you have to enjoy them at the moment. Tomatoes are also fleeting and just perfect for 2 months of the year. And, finally, I love cooking with herbs fresh from the garden”.

What is the one tool you can’t live without in the kitchen?

“My 8-inch chef’s knife and heat-proof silicone spatulas”.