She’s attended The Culinary Academy, Le Cordon Bleu, moved on to raise a family (with some pretty serious food allergies) has published a very enticing cookbook, and is constantly innovating in the kitchen.
Meet Heather Christo – blogger, photographer and home chef who has rededicated her passions into creating delicious allergy free recipes that everyone can enjoy without missing a thing. She’s also this month’s Feature Food Innovator.
Can you briefly tell us how you came to do what you do?
I was a trained chef, and when I started a family and could no longer work the jobs I was working before I still wanted a way to be connected to food and creativity. Starting the blog let me share and connect and virtually feed people while staying at home with my young children.
Where do you find inspiration online?
I read tons of my talented peers blogs, and certainly I am guilty of browsing Pinterest late at night! But many of my inspirations come from my friends, family, and from traveling and eating out.
I know that you were raised in a large family – did/how did this shape your approach to food?
More is better! I love the idea of bountiful family style food that can be passed and shared.
Agreed. You attended The Culinary Academy, Le Cordon Bleu, and graduated with honors. What was the recipe for your success there?
I will always be grateful that I went to Culinary School after college. I was far more focused at that point in my life (a couple years earlier might not have turned out as well!) and I knew exactly what I wanted to do. There is something wonderful about studying exactly what you love- it is the greatest motivator!
What’s the first thing you do when you are coming up with a new dish?
I just make sure it is balanced. Is the acidity or sweetness or sourness evened out? Are there enough elements in the dish? Is there anything I should add or take away. I always inherently or through experience, know which flavors will go well together, but I just go through the paces because sometimes you can surprise yourself!
What’s the last thing you do?
Taste!! You MUST taste your food as you go and of course at the end, with all of the elements!
You do a lot of allergy-free cooking because of your two daughter’s food allergies. How does this impact your creativity in the kitchen?
It turns out I actually have allergies too, and it has totally and completely transformed the way I cook. Creating recipes used to be something that I could do in my sleep, but things have changed!! I am at a point where I am pushing myself above and beyond to come up with a never ending stream of Gluten, Dairy and Egg Free recipes. My older daughter is also allergic to Soy, Sugar and Garlic among other things, so I have my work cut out for me. While it has been difficult, I kind of appreciate the challenge – I think it is important to push yourself.
What’s one thing you just can’t live without in the kitchen?
My blender. I use it like 5 times a day!
What’s the one thing you CAN live without in the kitchen?
I don’t use a microwave! I have one down in the laundry room – but I don’t think I have used it in about 6 months.
Do you have any food or ingredient obsessions?
Coconut oil and Coconut Milk are my current ingredient obsessions. Tacos are my current food obsession.
Is there anything you refuse to cook with or eat?
I have hated mayonnaise since I was born, lol! I can’t eat it no matter what anymore because of the eggs, but I have seriously always hated it. Just thinking about it kind of makes me want to gag!!
What’s the most interesting or important thing in your food world right now?
Alternative flours are a big deal for me right now. I am in the middle of a rather massive baking project, and gluten free baking is quite a unique skill, so I am going through quite a lot of it!
Have you ever had a “WOW!” moment with food or in the kitchen?
Yes! The first time I made gluten free vegan doughnuts that my little girls could make (and actually tasted great!). It was a wonderful day.
What’s been the hardest (and most valuable) lesson you’ve ever learned?
The last year has been both incredibly difficult and incredibly freeing. I had to work on healing my children from terrible illness caused by food allergies, healing myself and completely changing the way that we eat. There was also my career which felt as though it took a hair pin turn that I never could have foreseen – mo more butter, sugar and flour!!???
So I would say the lesson I learned was to make sure you don’t take your situation for granted. It is important not to get complacent with your job and your skills; You never know how things will change or if the carpet will be pulled out from underneath you. It’s important to be adaptable and to keep a good positive attitude. Embrace turning lemons into lemonade!
Every night we recommend a dinner idea for our audience with a drool worthy photograph. What’s your go-to dish for your supper?
Greek Chicken and Potatoes. My favorite weeknight dish. Maybe my favorite dish ever.
We also have a series where people tell us about the last meal they’ll ever eat (if given the option, of course). What would be your last meal ever? Why?
Ha! Greek Chicken and Potatoes! It is my mother-in-laws recipe and has been my favorite since I first tasted it.
And I guess, if it is my last meal, I don’t have to worry about my food allergies… So I would also want cheese and crackers, and a big slice of my moms French raspberry tart. With whipped cream. And a bottle of good red wine. Oink. Oink.
Can you name some people who are making innovative moves in food and cooking or doing something different?
I think that Jessica Merchant of How Sweet Eats is constantly pushing the boundaries as is Teighan of Half Baked Harvest who I find to be an incredible recipe developer and photographer. I think Lady and Pups is a very innovative blog and Naomi of Bakers Royale keeps me in constant awe with her food photography.
What do you think is the next BIG thing in food?
Allergen Free food. One-third of Americans have food intolerances or food allergies – and those are just the ones that know about them. Food and environment has changed so much that I think it is just a matter of time until a much large percentage of the population is suffering. Clean food is the wave of the future.
What’s the one thing you would tell someone who is inspiring to follow in your footsteps?
Work hard and follow your strengths and your passions. What you put in to it is what you will get out, so give it everything you’ve got!
Find Heather Christo: HeatherChristo.com | Facebook | Instagram | Pinterest | Twitter | Google+
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