Monica Kisic [monitouille]
When did you start cooking? Who got you started in this art?
I've been cooking since I remember. I have "typewriter" recipes from 1993, when I was 11 years old. And, with help, I cooked on Sundays at home for my family. I even remember cooking before that, eggs, breakfast on sundays for Mom and Dad, cookies, etc. My mom and my grandmother are the main influences when I was young. Later on came my cousin, Ivan Kisic, a great Chef in Perú.
Why did you decide to pursue a career in food?
This was at the beggining of this year 2011. I studied Biology and recently finished my pHD in Molecular Biology and Biochemistry. After finishing I realized I wanted to do what my passion was for me: cooking. I am now learning from a professional environment and hopefully in the future I will combine both science and cooking for my restaurant.
Is there a website or blog where we can see something about you and your cooking?
Yes, mainly my cooking blog Monitouille. It is in english, spanish and recently started in german. The website is: http://www.monitouille.com
What culinary training have you received? Where have you learned more, in class or by experimenting?
Until now I've been mainly auto.didactic. I've learned everything for myself. I love to read about all the scientific understandings on cooking before cooking the new dish and that way I learn new things every time. Most of all the recipes are mine.
Professionally, I worked for a couple of months in Madrid with Chef Andres Madrigal and will start an internship in a few weeks here in Berlin at Dos Palillos Restaurant.
How would you define your style?
Peruvian touch. Adventure. Well served.
Do you select and buy the ingredients yourself? Where?
Yes. At markets mainly.
What is your signature dish or your favorite recipe?
Every new recipe is my favorite. I could sign at the present time with my bread, Lucuma Dessert and Ratatouille.
If you were stranded on a deserted island for one year, what dish would ask to eat after your rescue?
Tacu-tacu con sábana de lomo 'a lo pobre' style (fried egg, banana and rice). And a Tamal.
If any chef in the world could prepare a meal for you, who would it be?
Roca Brothers from el Celler de Can Roca.
Is there something you hate to see when you go to a restaurant as a customer?
I don't like to feel the waiter/waitress presence too much. It makes me uncomfortable when I'm having private conversations.
Do you sometimes find yourself eating junk-food?
Yes!!! But I always rather have everything home-made.
Who cooks in your home?
Mainly I do. Here in Berlin my roomate also loves to cooks. Back in Perú and Madrid it's me!
What would you say to a novice in the kitchen to help them get over their fear of cooking?
Just try it. You'll see it's not hard and you'll be proud of yourself!! Whenever I make a new dish and turns out good, it's always amazing to see it and think 'wow I really made this and they are loving it!'. THAT feeling, it's all about that and seeing how the rest enjoys it.