Living and Leading with Joy with Chef Mary Sue Milliken

“Joy comes from cooking for other people.” Chef Mary Sue Milliken Chef Mary Sue Milliken continues to enjoy her culinary career with great success in owning restaurants, writing cookbooks, and starring in TV shows. In this Kitchen Chat, Chef Milliken shares the joy of her journey and the life lessons she has learned along the way, including special insight from Julia Child. Chef Milliken’s non-profit Regarding Her is helping empower and uplift the next generation of women in the hospitality industry. She is passionate about mentorship and giving back to the industry that she loves. In addition to discussing successful strategy for succeeding as a woman in business, Chef Milliken shares the top three tips for a home chef: Only bring the best ingredients into your kitchen. Try to shop at farmers markets. Always balance flavors and textures. Take the time to eat 80% plant based. Enjoy Chef Milliken’s recipe for Quinoa Fritters: Quinoa Fritters Serves 6 2/3 cup quinoa<br />1 1/3 cups water<br />1/4 cup all purpose flour<br />1/4 cup grated Cotija cheese<br />3/4 teaspoon salt<br />pinch freshly ground black pepper<br />4 scallions, white and light green parts, finely chopped<br />1/2 bunch Italian parsley leaves, chopped<br />1 egg<br />1 egg yolk<br />3/4 cup vegetable oil Wash the quinoa and drain well. Place a small dry saucepan over high heat. Add the quinoa and toast, shaking and stirring constantly with a wooden spoon to prevent scorching, about 5 minutes. Transfer to a large saucepan and add the water. Bring to a boil, reduce to a simmer and cook, covered, until the water is absorbed, about 10 minutes. Set aside to cool. In a large bowl, combine the quinoa, flour, cheese, and salt. Add the scallions, parsley, egg and yolk. Blend thoroughly with a mixing spoon until the mixture has the consistency of a soft dough.  Heat the oil in a large skillet over medium heat. Using two soup spoons, press the batter into egg-shaped ovals and gently slide into the hot oil. Fry until the bottoms are golden and brown, less than a minute. Turn and fry the second side until golden, less than a minute. Drain on paper towels and serve warm. Copyright © 2017, Mary Sue Milliken and Susan Feniger, www.bordergrill.com   Savor the day! Foodie friends, what are your favorite ingredients to have in your kitchen?