Name: Crista Liuedtke
Current Restaurant: Boon Eat and Drink, Highlands Resort, Guerneville, CA
What inspired you to go into the culinary industry?
I grew up in restaurants. My parents bought their first place from my grandparents so I think it’s just in the DNA. I’ve been doing it all my life in some form or another.
Where did you officially learn to cook?
From my mom. She was my first teacher, from there I learned working in kitchens and having great chef mentors
Would you tell us about your first job working with food?
My first job working with food was my parents restaurant “ Luedtke’s Bratskellar”. A German pub in Wisconsin when I was a young kid. I remember working the kitchen with my mom.
What is your favorite dish to make and why?
(Do you have a picture of it and would you be willing to share the recipe for the
magazine?) my favorite dishes to make are often braised meats. I love how the aroma permeates through the whole space. Its also just all about comfort and big bold flavors.
What has your experience been being LGBTQ+ working in the culinary industry?
I think there are so many LGBTQ+ people in the industry now that it’s really become a place of comfort. I can’t say that’s true for all but I came to this career later in life and things have shifted. Maybe I’m the lucky one. There are so many amazing female queer chefs, it’s quite refreshing.
How do you use your talents to build community?
I love bringing people together through food. I also love leading by example.
What other passions do you have in life outside of the kitchen?
I love hiking, Biking, anything outdoors really. I play drums and love to sign karaoke- I think im quite good but I’m biased. I love travel and am trying to figure out how to do more of it! Also, I really love to entertain and cook for people outside work. It brings so much joy.
What is the most memorable moment, good or bad, working in the culinary industry?
I think my first big TV competition win on GGG. That set the stage for so much more for me. Very grateful to Guy Fieri and the Food Network for taking a chance.
What would you like to still achieve or learn?
I would love to continue to grow my brand in new ways. Both in and out of the kitchen.
Any words of inspiration for those who either want to learn to cook at home or want to go
into the culinary industry as a career?
Have lots of mentors. Ask lots of questions, be ready for super hard work that often doesn’t match up with the pay. Do what you feel passionate about, be bold, make mistakes and learn and grown from them.
Moroccan spiced carrots with smoked yogurt toasted seeds and cilantro:
Ingredients:
Heirloom baby carrots
Cilantro leaves
Moroccan sauce- see recipe below
Toasted seeds- see below
Greek yogurt
Smoking gun/chips
Prepping the carrots:
Clean heirloom baby carrots (and peel if needed) – leaving just the right amount of the green stem on the ends approx ¾ inch and be sure to clean at stem. This adds flavor and more appeal to the dish.
Blanch carrots in salty water approx 5min. start carrots in cold water with a generous amount of salt. As soon as the carrots begin the boil they are done. Drain off some of the hot water mixing in cold water to begin to stop the carryover cooking. Then add ice to fully cool. Remove from water and now carrots can be stored in the refrigerator for use at later time or are ready to go for the next step.
To make the Moroccan sauce: Combine the following in a blender
(**can be made in advance will last in air tight container up to 2wks in fridge or put in freezer. ) Yields approx 1 pint
2 dry guajillo chilies toasted (deseeded)
1 tbsp yellow curry powder
1 tbsp smoked paprika
1 tbsp toasted cumin seeds
1 tbsp toasted coriander seeds
1 tsp cayenne
1/4c packed brown sugar
1 tbsp honey
2 tbsp whole grain mustard
5 ½ tbsp of cider vin
¾ tbsp salt ( more to taste)
scant cup of olive oil ( stream into blender)
For the yogurt: (**can be prepped in advance)
Start with a full fall yogurt. I like greek. Salt the yogurt so it has a nice flavor and isn’t so tart. Approx 1 ½ TSP/pint of yogurt.
