A few weeks ago I was looking at cookbooks with my friend Ashley at Williams Sonoma. We came across Keys to the Kitchen by Aida Mollenkamp and we knew we had to get it! It has 305 recipes, 40 fundamental techniques, and 300 photographs & illustrations! It’s an ideal cookbook for any amateur chef since it covers all the basics. Before Superstorm Sandy hit, I had the opportunity to interview Aida Mollenkamp about her first cookbook Keys to the Kitchen, life and following your dreams.
SCBD: Hi Aida, thank you for giving me the opportunity to interview you and tell my readers about your new and first cookbook, Keys to the Kitchen. You have always been passionate about cooking, which eventually led to you studying at Le Cordon Bleu in Paris. What was your favorite experience while at Le Cordon Bleu?
AM: There are so many memories from Le Cordon Bleu that it’s hard to pick one, but they all seem to come down to the experience and interaction that the French culture fosters with food.
One of my favorite moments was when my classmates and I gathered in the middle of the night in order to visit the Marché de Rungis when it opened in the pre-dawn hours. Rungis is one of the largest wholesale markets in Europe and has whole hangars dedicated not just to one animal but to one section of the animal, like offal! It was the first time I really understood that nose-to-tail eating was a very real concept and that the French had been doing it for years.
Aida Mollenkamp, Photo Credit: Robin Jolin
SCBD: I’ve been thinking of taking cooking classes so I can be a better cook & writer. Do you think it’s a good idea? Why?
AM: Well, I think that it’s important to learn something new everyday whether it’s a shortcut on your way to work or trying a new food when you eat. I personally really enjoy classes and like working collaboratively so cooking school really gave me a lot. It may not be for everyone but my belief is you build a solid and then you’ll be able to find your own voice, be it on the page or in the kitchen.
SCBD: You’ve had tons of editorial experience, what was the best part of working for a food magazine like CHOW?
AM: That too comes down to the things I learned. CHOW was founded by Jane Goldman who has had an impressive editorial career that’s included Rolling Stone, New York Magazine, Wired, and Industry Standard. Her journalistic approach to food reminded us that food writing doesn’t have to be precious and that we can and should talk about it in plain terms. That concept imbued the whole editorial vision and allowed us a lot of creative freedom in our recipes, food photography, and story concepts.
SCBD: You have quite a record and had two shows. Ask Aida which aired on Food Network followed by foodCrafters on The Cooking Channel, what was your favorite part about filming? What was your most memorable segment (on both or either show)?
AM: Oh, the crew would be my favorite part about filming – you get to work with amazingly talented people and it really is a group effort to make a show come to life. As for my most memorable segment, that’s really hard to say as I had some seriously awesome experiences. On Ask Aida, it would probably be one of the first days when I was told to never stop or call cut and to leave that to the producer. I began doing the show intro and had a pan with oil heating on the stove. Well, I went on a little too long and the pan caught fire but I was thinking, “the show must go on.” The producer thought I had a screw loose but I was just trying to follow orders!
On FoodCrafters it’s really hard to say because each experience was really unique. I adored making orange marmalade in traditional copper pots with Rachel Saunders of Blue Chair Fruit because her work is proof that attention to quality ingredients and detail really makes a simple product like a preserve that much more exceptional.
Aida Mollenkamp, Photo Credit: Bonnie Tsang
SCBD: Those eventually led to you writing your first cookbook, which I bought this past weekend Keys to the Kitchen. It’s a cookbook that covers all the basics that every chef should know along with some delicious innovative recipes. How does it feel to have your first cookbook published?
AM: It’s really quite surreal. Keys To The Kitchen has been over two years in the works yet nothing really prepared me for the publication day. A fellow food writer told me it was like having a baby and, though I haven’t had a child, I do feel like this book was almost as much effort, attention, and work. The fun part is that now I get to travel around and share this book with people and do what I love: encourage people to have fun in the kitchen.
SCBD: All the recipes look delicious, what’s your personal favorite in the cookbook? Which should I start with?
AM: The great thing about Keys To The Kitchen is you can pretty much start anywhere. If you’ve really never cooked before, I’d take it easy and make baked eggs or one of the pastas. If you feel like baking, the Sage-Maple Cornbread is a lot of flavor for minimal effort. And if you want to try something different and a bit challenging, try out the Caramelized Fennel Tarte Tatin.
Aida Mollenkamp, Photo Credit: Bonnie Tsang
SCBD: Why do you think it’s so important for every chef or just newbie cooks to know basic techniques?
AM: My other love aside from cooking is music, and many a great musician would claim that you can’t make it your own and riff until you know the basics. Those basic techniques function like directions on a compass, without them you wouldn’t really know which way you’re headed.
SCBD: What’s your favorite dish to cook?
AM: That’s a hard question because it’s constantly changing. If I’m in the kitchen, it’s almost always about recipe testing so I don’t have a ton of time to cook just any old thing. I do really enjoy doughs and pastas because it’s a really apparent payoff as the effort and time you put in directly results in the level of quality of the finished product.
SCBD: You have a cookbook tour going on, what should people expect at the tour?
AM: What’s really great about this tour is that I’ve got an assortment of events as we’re doing almost 40 events in nearly 20 cities. I’m traveling with Williams-Sonoma to do cooking demonstrations in a variety of their stores; I’ve been holding cocktail parties in locations such as urban farms; am collaborating with some of my favorite food stores for hands-on cooking classes; and am doing a number of ticketed dinners through mid-December.
My belief is you eat three times a day so you might as well have fun with it, keep in interesting, and know how to make a few things and all these events weave in those concepts.
SCBD: What was the last dish you cooked?
AM: Let’s see, that would be veggie tacos I made for the site yesterday. I have a series called Pretty. Easy. where I teach simple recipes and ways to dress them up or further simplify them and this month will be quinoa, black bean, and caramelized onion tacos.
SCBD: What’s your life motto?
AM: I aim to seek adventures – be it as little as a new nail color or as massive as a trip somewhere foreign – every single day.
Aida Mollenkamp, Photo Credit: Bonnie Tsang
SCBD: What’s one piece of advice you’d give to someone trying to break into the many facets of the food industry?
AM: Well, it’s a lot of hard work so do what you love. Think about why you want to be in the industry – if you like making food gorgeous, you should aim for food photography; if you like food science, maybe a test kitchen is for you – and find people doing those jobs. Ask them what they’ve done and how they’ve gotten where they are. Finally, always be willing to take a bit of risk to go after what you want – I started as an unpaid intern at CHOW because I wanted that badly to be a part of something new and different like CHOW.
SCBD: You’ve accomplished a lot in a few years, where do you see yourself 5 years from now?
AM: To be honest, I’m just focused on the next 5 weeks. After that I’m going to need some serious rest and then I’ll start thinking about the long term future.
Click here to order a copy of Keys to the Kitchen.
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Be sure to grab a copy of Keys to the Kitchen!
It’s a cookbook I highly recommend– happy cooking! 
