Inspired by nutrition, her grandma and Julia Child
Before Julia Child became a culinary legend, Chicagoan Antoinette Pope taught audiences to cook via her daily show “Creative Cookery. Among those watching was a young Renee Zonka.
“I remember as a very small child watching Antoinette Pope's cooking show and being fascinated by someone preparing food. I remember saying I wanted to do that, recalls Zonka, now 59. “Later, watching Julia Child that thought reiterated in my mind. I want to have a cooking show and demonstrate how to make food.
While she doesn't have a cooking show, Zonka is responsible for helping people learn to cook through her post as manager of school operations and academics at Kendall College in Chicago.
Before taking on that role, Zonka worked in hospital food service and is considered an expert in food safety and nutrition. She lives in St. Charles with her husband, Greg, and their dogs Bear, Rosco and Capone.
How did early experiences shape the way you view food today? When we would visit my grandmother, I remember standing with her while she made her meatballs and ravioli. I couldn't wait till we arrived because I knew there was always something delicious to eat. I started to cook at our home when I was in grade school. I knew that when I cooked my Dad would just love everything I made whether it was good or bad. It provided pleasure for me and him. These experiences my love for food preparation and experimentation.
You worked in hospitals for a long time. Does hospital food still deserve a bad rap? Unfortunately, many hospitals are still the same with regard to food service. There has been improvement is delivery systems and methods of cooking the food closer to service. But, because of the innate nature of the hospital environment is difficult to serve and hold food for patients who have to go to therapy or have tests. It is sad that many people with celiac disease (gluten intolerance) cannot even get meals.
Why should culinary students to learn about nutrition? It is really important students learn how to feed themselves well. It is amazing to me how many students eat poorly. This industry fosters poor eating habits by the nature of the kitchen work the hours are demanding and we tend to eat on the run. We don't take time for ourselves to eat a meal and enjoy what we eat.
Students need to realize this importance to feed themselves and maintain their health. They need to know how storage, purchase and cooking affects the nutrients of food. The student also needs to realize the importance of cooking for others. As future cooks, they will be in demand to cook for an aging population with many dietary needs that demand well prepared flavorful food.
They need to be informed about allergies and what is needed to feed people safely in food service. They need to know factual information about nutrition and resources to find answers. Many of them will be working with registered dietitians to develop menus or for consult. Many more people are interested in healthy eating and will look for the chef/cook to provide healthy alternatives for them. They will need to present their ideas on the menu in a positive manner that encourages healthy eating.
What's your take on restaurants providing nutrition information? There is a growing population that wants to know what they are consuming. They will make food choices accordingly. But, there are many people who do not care and will eat what they want. I think it will have financial implications for the restaurant because of the cost to analyze recipes. This nutrition information will work for larger companies that have standardized recipes that all the chains will follow.
The analysis is only as good as the person making the food. Cooks like to maintain individualism and creativity. They like to modify and adjust the recipes according to taste. This is where the accuracy may fail.
What was the last meal you cooked at home? The last meal I cooked at home was batter fried chicken, roast chicken, fresh corn on the cob with chipotle-lime rub, O'Brien hash browns, fresh peach fried pies and fresh peach gallete and working on the recipe for Corn and Sweet Potato Chowder.
Do you have any guilty pleasures? Yes, I love fried chicken, homemade croissants and Danish, homemade cookies, pies, ice cream and chocolate covered salted caramels. I am spoiled because I know what high quality pastries and desserts should be like.
What is your favorite piece of kitchen equipment? My favorite piece of equipment will be my knife. My cast iron skillet is my go-to pan, next my kitchen aid mixer and them my food processor. I usually cut, mix and incorporate by hand.
What three ingredients should no home kitchen be without? Butter for flavor in baking and savory items; chicken stock that can be used in many recipes, and evaporated skim milk that can be used as a cream replacer in many recipes.
Do you have a favorite place to eat out? Actually, the Dining Room at Kendall College. The food prepared at this school is outstanding. The caliber of chefs in the Dining Room compares to any high end restaurant around. My other favorite place is Carnivale in Chicago
What do you do in your spare time? In my spare time, which I have very little, I enjoy being outdoors. I like to walk in the woods with our dogs. I enjoy sitting outside reading. I also like to knit, sew and create home decorating projects.
Tell us about this recipe: Corn and Sweet Potato Chowder uses the harvest of the season. Fresh Corn is at its peak and sweet potatoes are fully matured. The recipe is lightened by using evaporated skim milk instead of cream; it gives you the mouthfeel of cream without all the fat. It has a stronger taste but is masked by the wonderful flavors of the seasonal vegetables. I also added turkey bacon in place of the traditional bacon that is added in this type of chowder. This also cuts the fat and sodium. The recipe is colorful and quite delicious. It is quick to prepare. I think a sauvignon blanc would be a good wine choice.
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