The Scientist and the Artist: Conversations with Eugenia Kumacheva and Fiona Reid
Two women at the top of their respective fields have faced surprisingly similar obstacles over the course of their seemingly different careers.
Mad Kitchen: Marjorie Chan’s (Microwaved) Home-Steamed Fish
“Early on, I decided, ‘Marjorie, don’t get miserable with food.’ Even if you’re feeling poor, if you need to eat, and you’re out, and you haven’t had time to prep or whatever, just eat.”
Mad Kitchen: Owais Lightwala’s Haleem
“I’m more interested in the serving of things than the making. My role isn’t to have the recipes, or to be the chef. My role is to take care of the chef.”
Mad Kitchen: Catherine Hernandez’s Embutido
“I love spam,” says Catherine Hernandez.
Mad Kitchen: Jovanni Sy’s Rellenong Bangus, via Derek Chan
Thankfully, Hong Kong–born and Vancouver-based Chan was (and still is) a capable home cook.
Mad Kitchen: Remington North’s BBQ-Style Wet/Dry Ribs
“Ribs kind of hold a near and dear place to my heart, which is comic because ribs are near and dear to everyone’s hearts.”
Mad Kitchen: Paul Amos’s Pig’s Head
“At Christmastime we have an annual cheese party that we call ‘Cheesus,’ and the centrepiece is the pig’s head.”
Mad Kitchen: Augusto Bitter’s Charlotta Primorosa
The move to North America introduced Bitter to his other greatest cooking influence: the Food Network.
Mad Kitchen: Morro and Jasp’s Pie Crust
“Individually we were both pretty good in the kitchen, but, for some reason, together it was a bit of a disaster.”
