POPSUGAR Food

Traci Des Jardins on Being a More Savvy Home Cook

Apr 1 2009 - 10:15am


I had the chance to speak with one of San Francisco's most prominent female chefs, Traci Des Jardins. You may be familiar with her, thanks to an appearance on the Food Network's Next Iron Chef [1] competition. Now Des Jardins is happy to be out of the spotlight, "I don't like being that recognizable," and back in the kitchen. Her elegant eatery, Jardiniere [2], recently launched a Monday night themed price-fixe dinner and she's working on a signature restaurant at Tahoe's NorthStar resort [3], which will be mountainesque with a casual feel (think wood tables), great service, and sophisticated food.

Des Jardins believes the key to restaurant success during a tough economy is to "control costs and be really financially savvy." We talked about how this concept can translate to the everyday kitchen. To find out what she had to say and check out her advice for being a better home cook, .

According to Des Jardins, being a clever cook is not about having the latest gadgets. It's about properly stocking your kitchen with the components to make a meal. Items she recommends having on hand are salt, olive oil, capers, anchovies, and tomato sauce. Here are her tips for being a more practical home chef:

What do you think of Des Jardins's tips?

Source [4]


Source URL
http://www.yumsugar.com/Interview-Chef-Traci-Des-Jardins-2991178