Inside the Fridge Welcomes Chef/Registered Dietitian Jennifer Hood
100
post-template-default,single,single-post,postid-100,single-format-standard,bridge-core-3.2.0,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode-title-hidden,qode-theme-ver-30.6.1,qode-theme-bridge,wpb-js-composer js-comp-ver-7.9,vc_responsive

Inside the Fridge Welcomes Chef/Registered Dietitian Jennifer Hood


Want to know how a Chef/Registered Dietitian balances her hectic life, her family AND fulfills her dream as a food and nutrition professional one baby step at a time? Keep reading here!


Jennifer Hood, 32, has her Master’s in Nutrition, is a Registered Dietitian and is a professionally trained chef, having graduated from the Culinary Institute of American in Hyde Park, NY. Now back in Dallas, TX, her primary job is to feed 4 mouths and 1 tummy daily. She also keeps up with the kids agenda and finds time to fulfill her many commitments as a friend, sister and college instructor.

ITF: Where do you shop for food?
JH: Central Market, Sprouts and Tom Thumb-occasionally Whole Foods

ITF: Do you love food shopping or dread it? Why?
JH: I love it but my eyes are always bigger than my stomach and budget! I am always on “entertaining” mode- even if there isn’t anything planned..you never know and I don’t want to get stuck without options!

ITF: What is the single most important thing on your mind when you are shopping for food?
JH: Variety, quality and unique qualities, either nutritionally or flavorfully.

ITF: How often do you shop?
JH: 2- 3 times a week

ITF: How many do you shop for? Ages?
JH: Myself, 1 husband, 14 month old daughter who loves to eat and a 3 year old son who is 100% tube fed and on a gluten free diet.

ITF: What is your weekly food budget?
JH: Should be $150, but usually $200 + when entertaining

ITF: How many times a week do you eat out? Eat in? Remember there are 21 meals a week (on average).
JH: Eat in most meals-unless Starbucks counts- I stop there about 4 times a week.

ITF: How do you plan your weekly meals? Create a spreadsheet or fly by the seat of your pants?
JH: Usually have a rough idea but I’m always adventurous

ITF: What is the most coveted food in the fridge right now for each member of the household? Why?
JH: My fizzy waters= happy hour, Hubby Chris’s pickles= after work delight, Avery’s salmon= favorite dinner and Grover’s gluten free pretzels= his favorite snack and treat to give the dog!

ITF: What is the oldest item in the fridge right now?
JH: Asian plum sauce- I made Joyce Chen’s famous eggrolls over a year ago!

ITF: Do you believe in leftovers?
JH: In theory yes, but I never eat them!

ITF: What convenience product can you not live without?
JH: Bottled water and Carnation Instant Breakfast- it’s the base of my son’s morning tube feeding and gives him a great start to the day- its also gluten free (except the chocolate malt flavor)

ITF: What brands do you swear by? Why?
JH: Nancy’s cottage cheese, Fage Greek style yogurt, Bob’s Red Mill, Xyochil chips

ITF: What cooking utensil/piece of equipment/appliance do you live for?
JH: Vita-mix blender! Even though I don’t own one (yet)! They can puree the heck out of anything- which is important when making smooth purees for tube feeding. For now I use the most powerful Kitchen Aid processor and then hand grind the puree through a food mill- I know the vita mix would be amazing!

ITF: When you hear the word “homemade” what is the first thing that comes to mind?
JH: Cinnamon rolls- I love the Neiman Marcus recipe which is a monkey dough made with milk and cream cheese frosting!

ITF: What food/s are important when recalling food memories?
JH: Fresh fruit, chocolate chip cookies and beef stroganoff

ITF: How have your cooking/shopping habits changed over the last 10 years?
JH: I’m definitely much more serious about what I buy since that equals what we will eat! I have become very spoiled to fresh, high quality foods. I have made all of my son’s tube feeding for over 2 years from Whole Foods that I cook and puree- so I always look for high nutrient density.

ITF: What are your go to food/nutrition/culinary/cooking website, book or cookbook?
JH: I still love The Naked Chef, Gourmet Magazine and The CIA’s (Culinary Institute of America) recipe database.

ITF: What was the last meal you cooked from scratch? What was the menu?
JH: A belated father’s day dinner at my parents house- it was just the 3 of us which is very rare these days. I over-nighted a whole fresh foie gras from Hudson Valley, NY. They were nice enough to throw in a double duck breast! Using my dad’s newest toy, a high powered grill capable of searing at 1600 degrees, I grilled the foie and yes there were serious flames! I served this delicacy on toast points with a fresh fig compote. The duck breast was seared in a cast iron skillet and served with a port reduction sauce and roasted potatoes that were rubbed with duck fat and sea salt. A simple salad with orange segments finished the plate. It was great!!!!!< /span>

ITF: What was the last meal you cooked from convenience products? What was the menu?
JH: Marinated chicken breast from Central Market- the southwest marinade has a great kick and tastes wonderful with grilled pineapple.

ITF: If one person could cook for you tonight, who would it be?
JH: Any of the chef instructors from the CIA- they are all fabulous!

ITF: What words of wisdom or advice do you have for other folks who are doing their best every day to fill the fridge?
JH: Follow what restaurants refer to as FIFO (first in, first out)- meaning to utilize what you buy while it’s at the peak of its freshness. When you have scraps left over, try something new!

No Comments

Sorry, the comment form is closed at this time.