Born and raised in Palo Alto, goop’s food editor (and GP’s co-author on It’s All Easy), Thea Baumann did some globe-trotting before landing in our Santa Monica HQ. Though she went to Barnard and studied French language and literature, something drew her to culinary school (apparently taco night, with her family, which she explains below), and so she enrolled in The Cordon Bleu before externing at a handful of French restaurants and then Chez Panisse and Quince in San Francisco. And then she ditched restaurant life to private chef for a family in Los Angeles, we met her through goop friend Sam Traina, and GP asked her to come help her cook an impromptu luncheon for some good friends.
She made an Ottolenghi-inspired lunch of fattoush salad (you’ll find a similar one in It’s All Easy), roasted cauliflower with za’atar, roasted eggplant with tahini, and clementine granita, and then pretty much hasn’t left the goop kitchen since, developing recipes with GP for both the site and It’s All Easy. Below, we asked her some questions about their process, and how the whole thing came together.
She made an Ottolenghi-inspired lunch of fattoush salad (you’ll find a similar one in It’s All Easy), roasted cauliflower with za’atar, roasted eggplant with tahini, and clementine granita, and then pretty much hasn’t left the goop kitchen since, developing recipes with GP for both the site and It’s All Easy. Below, we asked her some questions about their process, and how the whole thing came together.
No comments:
Post a Comment