Q&A with Spring Council, Mama Dips

We are excited to introduce Chefs@Home, our latest nutrition education program created to encourage children to experiment with new foods, have fun in the kitchen, and maybe even be inspired to become a chef! We will be piloting this program during Spring 2021.

Each child will receive a flyer in their bag once a month that introduces them to a local or nationally recognized chef, fun facts about a particular food and a recipe to try at home. 

For February’s Chefs@Home we interviewed Spring Council from Mama Dips, featured broccoli as the fresh food choice, and included a recipe for Broccoli & Cheddar Omelet Pie

A special thank you to Spring for being our first featured chef! Here she provides us, and our kids, with a little insight into why she loves cooking and what a typical day at Mama Dips can look like.

Q: Why do you love cooking and being in the kitchen?
A: As a kid growing up, the dining table in our kitchen was the center of activity in our home. It was where we did our homework, played board games, ate delicious meals, and where I learned to cook while watching mama prepare meals to feed her eight children.

Q: What is your favorite childhood memory in the kitchen or around the table?
A: My favorite childhood memory around the table is dessert preparation time, especially when mama baked cakes for the holidays and our birthday parties. We enjoyed helping her with mixing the batter and frosting for the cakes.

Q: What is your favorite thing about food?
A: My favorite thing about food is seeing my family and friends enjoying the tasteful meals I prepare.

Q: What is one of your favorite foods and why?
A: Eggs…scrambled, fried, boiled, baked, and into omelets. They make a delicious breakfast. They are also great to use as aids in blending ingredients in cookies, cake batters, and custards. At Mama Dip’s Kitchen we cook custard for our banana pudding recipe.

Q: What is a typical day at your job like?
A: A typical day at Mama Dip’s kitchen includes preparing food for service before the restaurant opens; next day food preparation and planning; and getting ready at the front of the house (dining room) to service customers.

Q: Why should someone consider being a chef? Best advice you can give an aspiring chef?
A: Being a chef is a great job to show your creativity. Do not become discouraged by the hard work.

Q: What’s one fun fact you’d like to share about you?
A: I love to dance!

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