Everything Girl

In 2005, Cat Cora made television history on Food Network’s Iron Chef America as the first female Iron Chef. It’s no surprise when you consider that since the age of 15, she has been dreaming of developing her own restaurant. Author of two books and Executive Chef of Bon Appetit Magazine, we are pleased to introduce Cat as our November / December Cover Girl.

Tell the readers a little about your background.

Hmmm, how long do you have? I was raised in Jackson, Mississippi and food was the center of life for us. When I heard Julia Child was coming close by for a book signing, I went and when I got up to her, I asked her a question about becoming a chef. She stopped the signing to talk to me and she inspired me so much that I enrolled at the Culinary Institute of America the next day! I continued with apprenticeships in Europe. In 2005 Food Network contacted me and asked if I was interested in being an Iron Chef on their new spin-off show Iron Chef America - how could I turn it down? I’d done some projects with them in the past - including Melting Pot - so they knew what I could offer. Today, I have written two books, started a charity called Chefs for Humanity, and will be opening my first signature restaurant, CCQ before the end of the year. I’m also Executive Chef of Bon Appetit magazine which is a great honor.

What is your first memory of creating something in the kitchen? When did the passion grow to a point that you knew you wanted to be a chef?

I used to do tea parties for my family and make cookies from my little cookie baker. I think I was about 15 when I knew I wanted to have a restaurant. But like all things in life, it takes time to blossom.

In what ways did your childhood and family influence your choice to follow a career in food?

Living in the South and Southern cuisine in a Greek household just about did it. I had relatives who had restaurants as well.

“My family taught me about kindness, hospitality, perseverance and integrity. I grew up with a strong work ethic.”

And overall, as a person? How did your upbringing influence you?

My family taught me about kindness, hospitality, perseverance and integrity. I grew up with a strong work ethic. And if I can give any advice as you start a profession, ALWAYS be on time. When you are late for meetings, interviews, work, anything (unless it is an emergency), it says you don’t care and your time is more important that the other people waiting on you. I am known for being super prompt and that surprises people because of my hectic schedule.

How long had you been working in the food industry when you got the opportunity to be on “Iron Chef”?

About a decade already. It was a long hard road before I became an Iron Chef. But I believe if you work hard for what you love doing and want to do, it will pay off.

How did life change for you when you won?

I am still winning and it feels good! Plus I’m still the only female Iron Chef - I hold my own Kitchen Stadium. We are going into our 8th season.

What is the production schedule for Iron Chef like? What type of personal schedule does that allow you to have?

My personal schedule is my family/kids and work. I shoot Iron Chef twice a year and we shoot a bunch of shows in one month each time. So I basically move to NY for the month.

You are the only woman Iron Chef at this time. Is the Food Industry mostly male-oriented? How hard is it to be a woman in the industry? And to be the “only” woman Iron Chef?

It is not hard being a woman in this day and age, but you have to have confidence and you have to believe in yourself. Having thick skin is true for all professions so when one door closes you go through the next one. My motto is “GO BIG OR GO HOME.”

You’re a beautiful woman. Do you think good looks is an asset to women in business or a detriment to being considered an intelligent and capable woman? Or is it a mixed blessing?

Oh, it is mixed. In the restaurant business, it can be an issue if you let it. I don’t ever believe women should use their looks in working their way to the top, because in the end, you lose. Men won’t see you for your skills first and that is a crucial step in your way to the top. Especially when it comes to the food industry it is inevitably your skills that get you there first in most cases. Then it’s “wow, she has a good look to her too.”

Tell the readers about your organization “Chefs for Humanity”

Chefs for Humanity is an alliance of culinary professionals and educators working in partnership with U.S. and global organizations, providing nutrition education, hunger relief, and emergency and humanitarian aid to reduce hunger across the world. For more info please visit www.chefsforhumanity.org.

Do you feel you are sometimes too accessible to fans or not accessible enough?

I think I balance it well. I have a great team that makes sure to tell me when fans write, want autographs, send emails, etc. When I do an event I make sure I greet each person that took the time to come see me. So, I try to strike a balance. I would never turn away a fan who wants to say hello, take a quick picture or get an autograph.

Thanksgiving – and other holiday gatherings – are just around the corner. What ONE dish is a staple for your holiday meal?

Pecan Pie for sure! Warmed up with vanilla bean ice cream.

It’s a typical Sunday….where do we find Cat Cora?

If I am not on the road, I am always with my family at the beach or having brunch in town and just relaxing and enjoying life.

For more information on Cat, visit her website: Cat Cora Cooks.You can also visit The Food Network’s Iron Chef America page.

Deb Smouse is the Editor in Chief at All Things Girl. In recent month, she edged over the “age forty” line. She loves traveling, words, and dreams of sunny beaches - and meeting a man who can dance. Find out more about Deb on our About Page.

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