Q & A with The Small Kitchen Coach
Shayne Weinsock is itty-bitty, but that’s not why she’s The Small Kitchen Coach. When you live in New York City, what you gain in culture and nightlife, you lose in real estate and square footage, needless to say NYC kitchens are also itty-bitty. Shayne’s mission in this world is teaching people to be chef-tastic in their wee lil kitchens.
Shayne started her career at the New York Institute of Technology where she went to culinary school, and then parlayed that degree into a career as a pastry chef at a Long Island bakery but soon found herself managing the famed Sullivan Street Bakery in New York. After her life in the pastry world she joined the ranks of one of New Yorks poshest hotels, Madarin Oriental’s The Mark. Most recently, she worked as an Assistant Director of Admissions at The French Culinary Institute before launching The Small-Kitchen Coach, where she brings her knowledge and techniques of simple cooking in any kitchen to all those who have the desire to learn.
Recnetly I picked Shayne’s brain for some chef-y advice we might be able to work into our real life kitchens, regardless of their size:
You’re called the Small Kitchen Coach. Does size really matter when it comes to kitchens?
Absolutely not! I always say that if I can cook in my kitchen, the smallest kitchen ever, than anyone can. The size of the kitchen doesn’t matter but rather how you are able to navigate it. Home cooks need to know how to make their space efficient for them. That’s where I come in. I can help organize their kitchen to make it more productive for every day cooking and baking.
When space is limited, what are “must have” items for every kitchen and what should remain on the wish list?
Don’t get me wrong, I love kitchen gadgets. However, being in a small kitchen, I don’t have room for many in my apartment. If my grandmother was able to cook the fabulous dishes and pastries she did before certain items were even invented, then so can I! Little gadgets can stay if you have the room to hide them away, like the ever-useful avocado or mango pitter. A large item, like a Kitchen Aid or other stand mixer, is a great piece of equipment, however not necessary. I don’t have one and still bake, by hand. It takes a little more effort but it is worth the extra space you save.
What gadget or appliance can you not live without?
I think people underestimate the usefulness of a sharp knife. A good, sharp knife can replace most small kitchen gadgets. Although pricey, good knives are a great investment for the long run. Otherwise, a pair of tongs and a sturdy spatula can be helpful too.
What do you think intimidates people most when it comes to channeling their inner culinary geniuses?
People are scared about veering from a recipe. If there is an ingredient they can’t find or a term they don’t know, they shy away from it. Home cooks need to know that recipes are just guidelines and they can modify them to their own tastes with whatever ingredients they have.
Any common mistakes people make in the kitchen you can warn against?
No seasoning! This is the easiest way to flavorful food so don’t be shy with the spice. Remember that even if you don’t have any fancy spices, salt and pepper are your best friends. That’s all you need to make a flavorful dish. With that being said, make sure you taste as you go so you know what it needs to be its best.
Number one tip for a culinary novice?
Just get in the kitchen and try out some recipes. You can never make a mistake with cooking. Some of the greatest recipes were created by accident. Don’t be scared of the ingredient list, the knife or the stove…you’ll never know until you try. Following a recipe is fairly simple and once you master that, you can make it your own.
Favorite cook book?
Anything by Jacques Pepin…La Technique is a classic staple for any serious cook. However, it being the computer age and all, I do like using Epicurious.com. It’s very easily accessible and I especially like the ‘reviews’ section to get other cook’s comments on the recipes they’ve tried.
Any culinary trends you wish would go away forever?
Foam! Hands down. I’m not even a fan of foam in my coffee, let alone a mushroom-flavored foam on my plate. I definitely support advances in food science but I think this is a completely unnecessary and unappealing trend. I’m all about adding more flavor to a plate but I prefer something I can actually bite into.
What’s your go to dish when you’re trying to impress guests, but don’t have a ton of time to prepare?
One pot dishes of any kind are great. I have a few fast cooking stews on hand, like a quick chicken coq au vin or seafood cioppino. Most of the ingredients are basic ones you might have lying around. Add some quick cooking cous cous, quinoa or even a crusty slice of bread on the side and you’re all set. It’s a crowd pleaser with not that much clean up!
[...] Q & A with The Small Kitchen Coach | Forkful of News Tags: Kitchen, shayne-weinsock, [...]
I have hired Shayne on previous occasions and can say that she was great. The best thing about her lessons is that she’ll completely tailor to whatever the group wants. She let us pick out the menu and asked if there were any specific skills we wanted to learn. We got a tasty dinner in the end that we all helped to make, along with helpful advice that I still remember months later!
I really loved the simplicity of her answers…easy to understand and she makes so much sense. Who’d of thunk that a knife and spatula are the only 2 things you really need in a kitchen. Cool…off to Bed, Bath, and Beyond now!