Edita Kaye FAQ
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Edita Kaye enjoys cooking new recipes and tweaking old favorites in her spare time. She realized sugary snacks were making her sluggish while writing, so she started preparing energizing options like salads. Her favorite simple salad contains iceberg lettuce, kale, onion, tomato, cucumber, olive oil, vinegar, salt, and pepper. While writing requires focus and concentration, cooking allows her freedom and instinct in the kitchen. If she could spend a day with any chef, she would choose Gordon Ramsay to learn his passion, energy, and exacting standards.
Edita Kaye FAQ
- 1. Edita Kaye FAQ “When I’m not writing I love to cook. I really enjoy trying out new recipes and new ingredients. I also love to tweak old favorites and make them my own.” “I used to grab a snack when I was writing and I began to notice that so many snacks – mostly sugary and carb- loaded- would make me sluggish and sleepy. So I started to get serious about preparing snacks that kept me awake and energized me – that’s how I got started.” “I’m a huge salad fan. My one signature salad that always gets rave reviews is ridiculously simple. Iceberg lettuce. Kale. Onion. Tomato. Cucumber. Cut all vegetables really fine. Drizzle with a generous pour of extra virgin olive oil, a small splash of white vinegar, and salt and pepper. The salad is simple, looks great, and is delicious.” “Not really. Writing is very hard, focused, and concentration-driven work. Cooking, at least for me is pure instinct and a real sense of freedom.” “LOL. It would have to be Gordon Ramsey. I love how outrageous he is. I love his passion. His energy. And his exacting standards.” WHAT DO YOU LIKE TO DO WHEN YOU’RE NOT WRITING? HOW DID YOUR INTEREST IN COOKING DEVELOP ALONGSIDE YOUR WRITING CAREER? CAN YOU SHARE A FAVORITE DISH YOU LOVE TO PREPARE, AND WHAT MAKES IT SPECIAL TO YOU? DO YOU FIND ANY PARALLELS BETWEEN THE CREATIVE PROCESS OF WRITING AND THE ART OF COOKING? IF YOU COULD SPEND THE DAY IN THE KITCHEN WITH ANY CHEF, ALIVE OR FROM HISTORY, WHO WOULD IT BE AND WHAT DISH WOULD YOU LIKE TO LEARN FROM THEM?