A chat with the Artcraft cooking school Chefs

Trade the movie screen for an apron! The Historic Artcraft Theatre is once again transforming its stage for the ultimate culinary experience. On Saturday, November 1, at 7 p.m., prepare for an evening of elegance and flavor as the Artcraft Cooking School returns.
 
Local chefs Brian Mendenhall from Central Nine Career Center and Kathy Jones from Iozzo's on Jefferson will be on stage, transporting us to the English countryside with themed recipes inspired by the timeless and delightful world of Jane Austen.
 
This is far more than just a demonstration; it's a social evening and a unique opportunity to see these talented culinary experts share exciting tips for bringing vintage flair and modern flavor to your own dining table.
 
To get inspired for the event, Megan talked with Brian and Kathy about their backgrounds in the kitchen.

Brian Mendenhall 
Tell us about yourself? When did you become a chef?
I'm currently in year seven of being the advanced culinary instructor at Central Nine Career Center. I’ve been able to do a vast array of work in the industry, from restaurants, bakeries, ski resorts, and as a private chef. I consider my food to be vegetable-forward because of the dynamic colors, flavors, and textures it can provide. I'm not a vegetarian by any means. I became a chef when the other normal career paths didn't work out for me. I started at an Italian restaurant in Jeffersonville, IN, and worked my way up from there. Every day, I’m still learning to be a chef!
 
What is a staple in your pantry or fridge?
This is a difficult question because I have a lot of things that I would consider staples. I would consider citrus, kale, and soft herbs like parsley or cilantro to be staple items in my fridge. For pantry staples, I would include smoked paprika, rice vinegar, and canned beans.
 
What's your favorite cookbook?
I have several favorites. I’m currently diving deep into Abra Berens' cookbook series of Pulp, Ruffage, and Grist. My all-time favorite would probably be The Flavor Bible.
 
Share with us a favorite seasonal ingredient for each season: spring / summer / fall / winter.
Spring: It would probably be asparagus, kale, or broccoli; I love the versatility when it comes to cooking or using it in a raw form.
Summer: I could say corn because you can't beat it fresh off the cob, but I'm a real sucker for summer fruit like watermelon, peaches, cherries, and cantaloupe.
Fall: I love the hearty root vegetables like carrots, turnips, and beets.
Winter: Apples overlap into winter, and I love picking them fresh and utilizing them in all sorts of ways.
 
What's your signature party or potluck dish to make at home for friends?
I love doing salads because they open up a wide array of fresh ingredients and textures that you can incorporate.
 
What recipe or technique are you looking forward to sharing during the Cooking School event?
The most excellent boiled and fried potato, because who doesn't like a fried potato?!
 
What is your favorite movie?
I like the movie Chef because it represents what it can really be like in the industry.

Kathy Jones 
Tell us about yourself? When did you become a chef?
I started cooking when I was 12. My first job was at the age of 14 in a restaurant in Captiva Island, FL. I started as a dishwasher and worked my way into a line cook and went from there.
 
What is a staple in your pantry or fridge?
My favorite staple is mayo.
 
What's your favorite cookbook? What makes it so great?
That’s a tough one! I would have to say The Food Lover’s Handbook. It is not a cookbook, but rather a reference/dictionary that I use almost daily.
 
What's the first dish you learned to make really well?
Stuffed Shrimp!
 
Share with us a favorite seasonal ingredient for each season: spring / summer / fall / winter.
Spring: Ramps and Morels
Summer: Watermelon
Fall: Venison
Winter: Chocolate
 
What's your signature party or potluck dish to make at home for friends?
My signature dish is Crab Cakes.
 
What recipe or technique are you looking forward to sharing during the Cooking School event?
Fun little tips for cooking!
 
What is your favorite movie and what dish do you think pairs well with it?
I love the movie The Big Chill. I would pair football snacks, like wings and chips, with it.
 
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Are you ready to attend the Artcraft Cooking School? Buy your tickets online! One lucky attendee will walk away with a fantastic prize: a Blackstone Omnivore Griddle with Hood! You won’t want to miss this one-night-only event.
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