This is part two of Robin Wheeler's Chef's Choice interview with Marilyn Scull of Ann & Allen Baking Company and Park Avenue Coffee. To read part one, click here. Part three, a recipe, can be found here.
Did your family cook when you were a child? If so, what meals stand out? Yes, baking with my mother, making gooey butter cakes. My Aunt Pat's banana-cream pie.
How old were you when you started cooking? It is something I have always done. I can't really pinpoint a specific age.
What was your first kitchen job? Burger King.
Did you attend culinary school or college? No. I learned by observing my mother and others, and by trial and error.
What do you eat? Just about anything besides fish.
We'd be most surprised that you eat _______. Calamari.
What do you cook at home? I usually grill pork steaks.
Your favorite food city? St. Louis, of course.
Most essential ingredient in your kitchen? Real butter.
Five words to describe your food? Fun, sweet, easy, home and delicious.
One food you can't live without. Pizza.
What's the first rule for your kitchen staff? No question is a dumb question.
What ingredient will never be allowed in your kitchen? Margarine.
Culinarily speaking, St. Louis has the best _______. Variety.
Culinarily speaking, St. Louis has the worst _______. Amount of chain restaurants.
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