| by Liisa Sullivan
Born in Bangkok, Thailand, Chef Tara Morrow grew up in a restaurant family where she was trained first hand. Her mom’s family was Cantonese and her dad’s family was Thai. In her opinion, those two cultures provided her with a solid foundation for creating creative cuisine. She never attended culinary school and believes that the best training came from working in her family’s restaurant.
Tara moved to New York City in 1999 where she met her husband, Hunter. She proceeded to work for several restaurant companies including Jean-Georges, Chow Down Inc., which owns and operates several well known restaurants in New York City.
“I was lucky enough to have the opportunity to learn from these amazing people and to be a part of a few restaurant startups,” Tara says.
Tara started working in the front of the house and soon learned back of the house skills. As a general manager, she took the time to learn to do all the positions in the kitchen as well as the front of the house. She spent a lot of time training with the chefs to determine menu planning, and to even fill in on the line when needed.
As a result of working in restaurants, Tara quickly developed an interest in wine. In 2006, she enrolled in a 20-week course given by the American Sommelier Association.
Three years ago, Tara and her husband moved to Johnson City, Tennessee, where they opened a small bistro/wine bar -- Café Lola. It was here where Tara first combined her years of expertise.
“I’ve been lucky enough to have lived in different countries and to have worked with an array of cuisines ranging from French, Thai, Chinese and Italian to progressive Mexican. These different cultures have all worked to mold me into the chef I am today,” Tara adds.
A Conversation with Tara Morrow
Who is your culinary hero?
Ina Garten. She is an inspiration to people who can turn their passion into a career. Her story inspires me and makes me believe that I, too, can do it.
What are your favorite cooking techniques?
Grilling. I love the flavors and the aromas of grilled food.
What three ingredients could you not live without?
Oyster sauce, sugar (Thai people put sugar in almost everything from savory to sweet…it’s our little kitchen secret), and garlic.
What are some of the most popular menu items?
Classic bistro dishes (i.e., Croque Monsieur, Quiche, and Salmon Pot Pie.) Our desserts are very popular, too (see recipe on page 11).
What would you order as a last meal?
There is one restaurant in Hong Kong that makes the best dim sum I have ever tasted. Their Peking duck and all the classic dim sum dishes are phenomenal. My family used to fly to Hong Kong for a food trip every year when I was a child. Now I know why.
What is your most valuable kitchen tool?
Kitchen Aid Standup Mixer; it is so versatile.
What do you consider your greatest culinary achievement?
To make someone like a food that they once did not.
If you could sit down and talk with anyone about food who would it be?
Jean-Georges Vongerichten. His way of combining the eastern flavors with the classic French techniques is incredible. He was so inspirational to me when I worked for him at Vong in New York City; he helped me to expand my horizon.
What is your main philosophy when it comes to food?
Always cook with love.
Do you buy local when possible?
Yes. We have a farmer’s market in Johnson City and during the summer, we get most of our produce from there. This allows us to feature things that are fresh and that represent the flavor of the season. |
