Giada de Laurentiis , award-winning Chef who many know from the Food Network or her appearances on the TODAY show, recently partnered with Triscuit to help announce the funding of over 55 food maker campaigns across the U.S. on Indiegogo. These food makers, or small business owners are looking for all the support they can get to really launch their ideas, grow their businesses, and make an impact in their local community.
The Indiegogo platform, together with Triscuit are giving these entrepreneurs the possibility to make their dreams a reality. Giada recently answered some of our questions, ranging from her Italian heritage, being a mom, food and supporting the Triscuit Maker Fund.
Latin Times: When did you know that you wanted to be a professional chef full-time? With so many chefs, how did you find your fit in the food world?
Giada de Laurentiis: I knew I wanted to be around food beyond just cooking at home when my grandfather opened DDL Foodshow in BH in the early 80's. I saw the excitement and amazement on people’s faces as they walked through the doors and saw all the food stands like you would find in Naples.
LT: Hispanic culture much like Italian see food as a sign of their love and rich culture. How does your Italian background influence the food you make?
GDL: My family has always been my biggest inspiration with the way I cook and view food. A lot of my recipes and traditions are a result of my grandfather’s influence and of course, my dearest Aunt Raffy.
LT: You’ve made appearances and hosted several TV shows, like "Food Network Star." What do you love about those opportunities to engage with contestants from so many backgrounds? What have those experiences taught you?
GDL: They’re always bringing fresh ideas to the table. I’m most inspired by the contestants’ personal stories, which drive them to create. Coming from an Italian background, I know what a large roll culture and family have played in my career and I love seeing that in aspiring chefs.
LT: What are some new projects you’re currently working on? Why did you decide to take this on?
GDL: Most recently, I worked with Triscuit to announce the Triscuit Maker Fund, which flash funded over 50 food makers’ projects on Indiegogo completely unannounced. They supported projects big and small to give makers the opportunity to turn their simple idea into so much more. Seeing the impact of this has been awesome, and it’s something I’ve been really proud to have been a part of.
LT: What advice would you give to young chefs just starting or those who are looking to start but are hesitant?
GDL: Find a mentor or someone whose food and philosophy inspires you and try to work for them for free (stage) at first and learn as much as you can!
LT: In addition to being a successful chef, you're also a mom. How do you best balance both work and family time? Any tips?
GDL: Lots of breathing and take everything one day at a time. It’s OK to ask for help!
LT: Summer is the season of cookouts, BBQs, and picnics. What are some of your favorite quick summer-time treats, either appetizers, desserts, etc. that the whole family can enjoy or make together.
GDL: For outdoor entertaining, I like to keep things simple and light. One of my favorite crowd-pleasers is a Triscuit Cracked Pepper & Olive Oil cracker with feta, watermelon and half a grape tomato. It has great summer flavors, and it’s a recipe my daughter Jade and I can make together!
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