Interview with 2013 Philadelphia Rising Star Artisan Sara May
CH: What is your favorite tool?
SM: The gorgeous copper kettles we cook all of our sauces and candies in.
CH: What tool do you wish you had?
SM: I wish our fire mixer was up and running—I’d love to work with a stove-mixer combo!
CH: What is your favorite cookbook?
SM: Too many to choose from! My old stand-bys: Martha Stewart’s Hors d’Oeuvres Handbook, Yotam Ottolenghi’s Plenty, David Lebovitz’s Perfect Scoop.
CH: What’s your favorite food resource?
SM: The internet in general, of course—not only does it provide access to recipes, but the food community is so vibrant with conversations, tips, advice and lively debates! I really love Punk Domestics for preserving/canning/foraging tips and David Lebovitz’s blog is always a starting point for me when I develop sweet recipes.
CH: What is your most important kitchen rule?
SM: Start with a clean workspace, end with a cleaner workspace. Cleaning is just as important as cooking. Also be precise, move with purpose.
CH: What is your favorite dish you have ever made?
SM: My vegan pho is off the chain. Die-hard “regular” pho fanatics go nuts for it.
CH: Where do you most want to go for culinary travel?
SM: France of course, but also Spain, Thailand, Mexico…