4/4/12

Dame du Jour: Vicki Todd-Smith

By Maria Isabella, Interview by Candice Berthold

Vicki Todd-Smith
Vicki Todd-Smith (who is currently the executive chef of Pneumatic Scale Angelus and an instructor at Gervasi Cucina) confesses that over 30 years ago she used to be bored at her day job. That’s when she decided to go to night culinary school just for fun. As it turns out, she suddenly discovered her one true, pure passion! So, she switched careers and followed a whole new path in life…and now food dominates her every day.
Over the years, armed with degrees from the University of Madrid and Escuela de Cocina Cervantes, plus additional coursework at the University of Florida, University of Florence, and Cordon Bleu, Vicki has created several cooking schools and catering companies in countries throughout the world, including Japan, Singapore, and the Philippines. She also once worked as the director of the prestigious Raffles Hotel Culinary Academy. Other past positions include food and beverage manager/senior executive chef of Kent State University Conference Center, catering director of Mustard Seed Market in Solon, and executive chef of Jones Day law firm. 
However, when asked what her proudest professional accomplishment to date is, she will tell you without a moment’s hesitation that it’s the cookbook she self-published for her two children. “They’re after me for volume two now!” she laughs.
Admittedly, Vicki’s love of food did start at a very young age, as supported by a little-known fact: She asked Santa for caviar when she was only five. No lie. And she unabashedly credits her father for that. “My father was the best hobbyist chef I have ever known,” she declares. “He sowed the seed for me.”  To this day, Cuban lechon (slow-roasted pork with mojo) reminds her of home, as does Cuban flan.
When pressed to name her perfect meal, she insists there is no such thing as just one. “Each meal that’s prepared with love and passion and zest is perfect in and of itself,” she says. But one thing she will admit is that her all-time favorite restaurant in the States is The Inn at Little Washington in Virginia. Why? “It’s dining with layers of utter ecstasy,” she smiles.
Fellow Dame Jennifer Wolfe Webb introduced Vicki to LDEI. What does she enjoy most about being a member?  Meeting other women who share her passion for food and wine.
Learn more about Vicki as she shares some fun and interesting insights about herself.
What’s the most unusual thing you’ve ever eaten? Fish testicles at a kaiseki ryori dinner in Tokyo.

Which one chef (living or deceased) would you want to invite over for dinner and what would you serve? Undoubtedly, Julia Child. I would serve her Cuban comfort food.

What is your favorite cookbook? Mastering the Art of French Cooking (both volumes) and Pacific Flavors by Hugh Carpenter.

What’s your favorite comfort food? Fried ripe plantains.

Any favorite indulgences? French cheese made with unpasteurized milk (Camembert comes to mind first) and salmon roe.

Do you have a signature dish? Salmon Carlos, named after my father, and Tandoori Chicken Bites with Orange Chutney Aioli.

What’s your go-to, quick-and-easy dinner? My favorite salad: baby greens, avocado, shaved Parmigiano Reggiano, homemade slow-roasted tomatoes (which are always in my fridge), grilled salmon, extra-virgin olive oil, and pomegranate balsamic.

What’s the biggest cooking mistake you’ve ever made? I forgot to sear the filets before making Beef Wellington. What a bloody mess!

What’s one ingredient you can’t live without? Balsamic vinegar.

What would people be surprised to find in your kitchen? Tamarind paste.

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