Q) Tell me about yourself i.e. hobbies, activities, parenting…ect.
A) My hobbies include gardening, sewing, cooking (of course!), reading, and traveling both in and out of state, biking, swimming and playing with my two daughters. I have always loved cooking and that is my first love even before I decided to cook for a living. When I’m not cooking for a client, you can usually find me in my kitchen cooking up a special treat for a bunch of teenagers or my own family.
Q) Tell me about the type of cooking services that you provide to people.
A) The mainstay of my business is cooking for people on a weekly, bi-weekly or monthly basis. Most of my current clientele reached out for me because they were struggling with a new diet i.e. diabetes, low cholesterol, low fat, etc. I also do fun cooking parties where people cook with me and then enjoy the fruits of their labors and cooking classes for children. And from time to time, I do dinner parties for small gatherings in my clients’ homes. Some of the people I cook for are overwhelmed because of they have to give up eating something or have to start eating new foods due to what a dietician said. After just a few cooking sessions, they see there is a new world--a new set of foods for them to choose from. I know I have succeeded when I receive wonderful comments about the new foods I have introduced to my clients. Sometimes I help them go through their kitchen cupboards, and help them clear out the unhealthy food choices based upon what the dietician has told them. Other times, I meet the clients at the grocery store and help them learn to shop for healthier choices. It’s just overwhelming for them to adjust to their new lifestyles, but at the end of the day, I find it very rewarding to help them.
Q) What are you areas of expertise in the cooking field and why you chose them?
A) I enjoy cooking healthy meals & surprising my clients with delicious and nutritious meal options--eating healthy doesn't have to be boring! I do a lot of research on the recipes I make. The web has truly made it simple to do this with the recipes. I have subscribed to various newsletters that help me with menu planning for specific dietary needs.
Q) Where you were you taught about this type of cooking? What motivation you to start this?
A) I learned most of my cooking skills from my first mentor at a private resort in upstate New York. William Schwartau took a chance and hired me. He taught me to make some interesting dishes such as beef tongue and ox tail soup! I went to college and learned learned to perfect my cooking and menu planning skills. After college, I went to work for Marriott. I have worked in every hotel department and have always come back to my love of food either working in restaurants or catering. After 31 years of moving around for a company and working 60-80 hours a week 365 days a year, I decided to take my skills and become self-employed. I started My Culinary Angel, LLC about a year ago.
Q) What types of dishes do you cook for others and at home?
A) I am pretty fortunate that I can follow any recipe and have success. Usually with a new recipe I’ll follow it the first time and the second time, I’ll put my own personal touch on it. At home I love to experiment--when I cook for my family I don’t often use recipes.
Q) Do you suggest people by local or homegrown food or going and buying food? Explain.
A) If you have the space and the time in your schedule, growing your own food is not only healthy, but very rewarding. I grow my own herbs during the spring and summer, and during fall and winter I move them from outdoors and into my basement; it kind of becomes a jungle. Local farmers markets and food co-ops are also a great option. When I can, I always buy organic to avoid pesticides.
Q) I understand that you cooked for the Littlest Tumor Foundation retreats, why did you choose to help them?
A) After Tracy called me to meet with her, I looked up her info on the web. She gave me a run down about cooking for her Family Wellness Retreat in Door County. I had already decided before I met with her that I would donate my time for her retreat. I have been blessed with two very healthy children. I jumped at the chance to help these families have a great weekend in a special place.
Q) How can parents get their children to integrate healthy food into their diets?
A) Healthy eating should start at birth. The more you expose them to healthy foods, the more likely they will choose to eat healthy. Remember, kids are watching what you eat as well--set the right example. There is a lot of comfort food, it’s truly a mindset of choosing and I think that if you talk to anyone in the healthcare industry there are things a person can do. I think that people aren’t going to change the way they eat, until they are ready to change their eating habits.
Q) What has worked for you to get your children to eat healthy?
A) I raised them the same. My first child was raised on a vegetarian diet until about three when she came to Wisconsin. My 15-year-old has always been an easy-to-please kind of eater. She will try anything and enjoys healthy food--not to say that she doesn't enjoy junk food but if I stock my kitchen with good food, she will choose to eat good food.
My 6-year-old, on the other hand, is my picky eater. As with most kids, her tastes are constantly changing--one week she loves carrots and the next week she won't touch them! We grow a lot of our own veggies in the summer and that seems to help to get her to try the veggies after she has worked so hard to grow them. She also loves to cook with me and here again, if she is involved, she will try it. She has her days, some days I make Mac’ n Cheese but she also eats broccoli. I sometimes have to pick my battles. During the summer she is more likely to eat vegetables because she could see how they grow. I also find that she is more willing to try new things if they are simple--not a lot of sauces or seasoning and she prefers to eat one food at a time so no casseroles for her. I find that when I cook with my daughter she is more willing to try it later.
Q) In closing, what are some tips or even advice to give to people who are trying to eat and cook healthier?
A) The web has made searching for recipes so much easier than scouting through countless cookbooks. From what I have read I have learned that fresh is best, but frozen is the best second choice. When I do my own freezing I do them in servings of four and when it’s for a family or yourself then fresh is the best idea to go.
Take baby steps; don't try to overhaul your diet overnight. Start by adding a new fruit or vegetable each week or every other day. Try practicing Meatless Monday. Whip up a new flavored smoothie each week.
The Littlest Tumor Foundation thanks Linda Ott for this interview on how people can change their and their families’ lives by using healthier and tasty cooking options. If you are interested in her services or contacting her, Ms. Ott can be reached at:
My Culinary Angel LLC
A Personal Chef Service
(920) 904-1684
lindaott@hotmail.com
or check out her website at:
A) My hobbies include gardening, sewing, cooking (of course!), reading, and traveling both in and out of state, biking, swimming and playing with my two daughters. I have always loved cooking and that is my first love even before I decided to cook for a living. When I’m not cooking for a client, you can usually find me in my kitchen cooking up a special treat for a bunch of teenagers or my own family.
Q) Tell me about the type of cooking services that you provide to people.
A) The mainstay of my business is cooking for people on a weekly, bi-weekly or monthly basis. Most of my current clientele reached out for me because they were struggling with a new diet i.e. diabetes, low cholesterol, low fat, etc. I also do fun cooking parties where people cook with me and then enjoy the fruits of their labors and cooking classes for children. And from time to time, I do dinner parties for small gatherings in my clients’ homes. Some of the people I cook for are overwhelmed because of they have to give up eating something or have to start eating new foods due to what a dietician said. After just a few cooking sessions, they see there is a new world--a new set of foods for them to choose from. I know I have succeeded when I receive wonderful comments about the new foods I have introduced to my clients. Sometimes I help them go through their kitchen cupboards, and help them clear out the unhealthy food choices based upon what the dietician has told them. Other times, I meet the clients at the grocery store and help them learn to shop for healthier choices. It’s just overwhelming for them to adjust to their new lifestyles, but at the end of the day, I find it very rewarding to help them.
Q) What are you areas of expertise in the cooking field and why you chose them?
A) I enjoy cooking healthy meals & surprising my clients with delicious and nutritious meal options--eating healthy doesn't have to be boring! I do a lot of research on the recipes I make. The web has truly made it simple to do this with the recipes. I have subscribed to various newsletters that help me with menu planning for specific dietary needs.
Q) Where you were you taught about this type of cooking? What motivation you to start this?
A) I learned most of my cooking skills from my first mentor at a private resort in upstate New York. William Schwartau took a chance and hired me. He taught me to make some interesting dishes such as beef tongue and ox tail soup! I went to college and learned learned to perfect my cooking and menu planning skills. After college, I went to work for Marriott. I have worked in every hotel department and have always come back to my love of food either working in restaurants or catering. After 31 years of moving around for a company and working 60-80 hours a week 365 days a year, I decided to take my skills and become self-employed. I started My Culinary Angel, LLC about a year ago.
Q) What types of dishes do you cook for others and at home?
A) I am pretty fortunate that I can follow any recipe and have success. Usually with a new recipe I’ll follow it the first time and the second time, I’ll put my own personal touch on it. At home I love to experiment--when I cook for my family I don’t often use recipes.
Q) Do you suggest people by local or homegrown food or going and buying food? Explain.
A) If you have the space and the time in your schedule, growing your own food is not only healthy, but very rewarding. I grow my own herbs during the spring and summer, and during fall and winter I move them from outdoors and into my basement; it kind of becomes a jungle. Local farmers markets and food co-ops are also a great option. When I can, I always buy organic to avoid pesticides.
Q) I understand that you cooked for the Littlest Tumor Foundation retreats, why did you choose to help them?
A) After Tracy called me to meet with her, I looked up her info on the web. She gave me a run down about cooking for her Family Wellness Retreat in Door County. I had already decided before I met with her that I would donate my time for her retreat. I have been blessed with two very healthy children. I jumped at the chance to help these families have a great weekend in a special place.
Q) How can parents get their children to integrate healthy food into their diets?
A) Healthy eating should start at birth. The more you expose them to healthy foods, the more likely they will choose to eat healthy. Remember, kids are watching what you eat as well--set the right example. There is a lot of comfort food, it’s truly a mindset of choosing and I think that if you talk to anyone in the healthcare industry there are things a person can do. I think that people aren’t going to change the way they eat, until they are ready to change their eating habits.
Q) What has worked for you to get your children to eat healthy?
A) I raised them the same. My first child was raised on a vegetarian diet until about three when she came to Wisconsin. My 15-year-old has always been an easy-to-please kind of eater. She will try anything and enjoys healthy food--not to say that she doesn't enjoy junk food but if I stock my kitchen with good food, she will choose to eat good food.
My 6-year-old, on the other hand, is my picky eater. As with most kids, her tastes are constantly changing--one week she loves carrots and the next week she won't touch them! We grow a lot of our own veggies in the summer and that seems to help to get her to try the veggies after she has worked so hard to grow them. She also loves to cook with me and here again, if she is involved, she will try it. She has her days, some days I make Mac’ n Cheese but she also eats broccoli. I sometimes have to pick my battles. During the summer she is more likely to eat vegetables because she could see how they grow. I also find that she is more willing to try new things if they are simple--not a lot of sauces or seasoning and she prefers to eat one food at a time so no casseroles for her. I find that when I cook with my daughter she is more willing to try it later.
Q) In closing, what are some tips or even advice to give to people who are trying to eat and cook healthier?
A) The web has made searching for recipes so much easier than scouting through countless cookbooks. From what I have read I have learned that fresh is best, but frozen is the best second choice. When I do my own freezing I do them in servings of four and when it’s for a family or yourself then fresh is the best idea to go.
Take baby steps; don't try to overhaul your diet overnight. Start by adding a new fruit or vegetable each week or every other day. Try practicing Meatless Monday. Whip up a new flavored smoothie each week.
The Littlest Tumor Foundation thanks Linda Ott for this interview on how people can change their and their families’ lives by using healthier and tasty cooking options. If you are interested in her services or contacting her, Ms. Ott can be reached at:
My Culinary Angel LLC
A Personal Chef Service
(920) 904-1684
lindaott@hotmail.com
or check out her website at:
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