Q&A Pastry Chef Watercourse Foods
Rachel Kesley of Watercourse Foods talks to us about the Denver culinary scene. Read on to find out about her biggest kitchen mishap and how she ended up cooking for Prince.
Carri: What trends do you notice in Denver food scene?
Rachel:I see a lot more of the farm to table and using the whole product in smaller, tapas style dishes, as a trend in the city. I think it’s great. Keeping seasonal with less waste is always a good thing. Also, the cocktail programs in most spaces are really “uping” their game, good food and drink, especially together, is a recipe for and awesome experience
Carri: Where do you find inspiration for menu items?
Rachel: I get most of my inspirations from food documentaries, either about chef’s or food movements in general. I am a huge documentary nerd and love to see what people are doing around the world, twisting into something completely different and making it vegan. It’s such a fun challenge.
Carri: Do you have a favorite cooking utensil?
Rachel: The vitamix. I am a huge texture person and the vitamix is a god send, for smoothing sauces, making flours, anything. its spectacular.
Carri: What is your biggest kitchen mishap?
Rahcel: The worst thing I have made (that i can remember) was in culinary school. It was bread week. I decided it would be a genius idea to make “honey mustard crutons”. yum, you might think. I used way too much mustard powder, my teacher barely got it onto her tongue before she spit it out. She was gracious, but it was absolutely terrible. and i am now terrified of mustard powder.
Carri: Who is your favorite person you have cooked for?
Rachel: When Prince was in town, and sense he is a strict vegan. We got to make him food a few days in a row. I didn’t get to talk to him, but he and his crew kept ordering food so I feel pretty proud of that. My grandmother is probably equal to that though. She is a straight shooter no bs kind of woman. Good or bad she will tell you like it is.
Carri: What are your other Denver favorite restaurants? Favorite menu items?
Rache: I love the grits at Sassafras. Anything The Populist does is on point. Our neighbors at Beast and Bottle kill it night after night. Just had some Shishito peppers with fried cheese curds at Linger that were killer.
