Meeting Chef Maribel Linfield
Online Cooking School Creator and Chef on a Mission!
Learning to cook is, according to Maribel Linfield (AKA The Food Diva), a life skill that EVERYONE should have. It doesn't hurt, admits the chef, that it's also a sexy skill to know (hear hear!) and can go VERY far in attracting a suitable suitor, etc...
So this Holiday Season, give the one you like, love or simply want to learn to cook the gift that keeps on giving: An Online Cooking Class! Perfect for visual learners, people who need to "see that step again" or anyone too shy to attend a cooking class. Best of all, if it's truffles, creme brulee or a decadent Alfredo sauce that you want to master, Maribel has your culinary dreams signed, sealed and delivered- online! Read on to learn more about the talented chef and how she concocted such a practical and handy idea!
Part I of Meeting Maribel Linfield:
Food Trends: Tell us a bit about yourself- how did you get interested in cooking and why?
Maribel Linfield: I grew up in a humble household where my mom thankfully knew how to cook and I grew up on real food and not processed food. I learned to cook early since there’s almost 14 years difference between me and my youngest sibling. Mom needed help. I happen to enjoy it and grew up already helping my mom in the kitchen- I had lots of practice.
FT: What did you do before you decided, "That's it, I am going to cooking school!"
ML: I was a dining room server in a 5 star hotel. I hit my proverbial “glass ceiling” where there was no more advancement. It’s also a very sexist environment. I was frustrated with training novices who were promoted past me in six months for little more reason than they were “men.” I hated it! I was always trying to find out what the kitchen was up to anyways. I even volunteered my time once a week in the kitchen. I was the kitchen’s favorite server because I truly cared about the food instead of just the gratuities.
FT: How did you choose Stratford and why?
ML: Stratford Chef School had the best reputation as a private culinary school. I was already signed up to a government college program, but in my heart of hearts, I really wanted the best education in my field, not the minimum. So I borrowed money from my parents to put up the cash for the tuition. I have no regrets.
FT: You've worked as a private chef, a restaurant chef and in catering. Which was your favourite?
ML: All of them have their pros and cons, but I prefer catering overall. Every catering job is a different opportunity to conquer challenges. I like change. Plus you have the option of not accepting the job. That’s not an option as a private or restaurant chef. If they are already sitting at the table, you have to cook. You can book “off time” as a caterer. It also pays very well.
FT: Why did you decide you'd rather educate than "produce" as you call it?
ML: Being a small factory does not appeal to me. I was always the personnel trainer in every job I ever had, so it always a rewarding experience to empower someone with my knowledge. I came to appreciate that is was not just the product that gave me pleasure, but the sharing of the appreciation of the product. Education for me is much more rewarding than just making food.
FT: What is it about teaching others to cook that gives you so much satisfaction?
ML: I’ve seen success stories that drive me to continue to teach. Because it’s a life skill, it makes it worthwhile when someone has made positive lifestyle changes based on their newfound skills- like losing weight and becoming healthy. They have more personal pride and self confidence. They entertain more often and have more friends over or are perhaps now dating. I’ve gotten phone calls from appreciative spouses for that extra help or romance that makes their current relationship happier. There are so many benefits that I see - it becomes a pleasure to help people.
Check back tomorrow to read Part II of Meeting Maribel Linfield.
Maribel Linfield
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