Connecticut Chef to be on Food Network’s Supermarket Steakout on May 16th
I was very excited to find out that my friend, Chef Grace is going to be on Food Network’s Supermarket Steakout on May 16, 2023 at 9 pm. If you don’t know Alison Milwe Grace, she is the owner and head chef of her catering company AMG Catering and Events in Wilton, Connecticut.
I reached out to Chef Grace to see what she can tell us about the show, even tho she told me she can’t say much until the show airs on the 16th. I am still thrilled to share that she is going to be on Supermarket Steakout.
For readers who are not familiar with you, tell us about yourself.
I am a local gal. Grew up in Westport. Married a wonderful man from Westport and we have 3 kids and reside in Weston. I have been in the food business since I was 14 years old. Have worked in ( almost ) every aspect of this business and nothing makes me happier than feeding people good food. I love through my food.
What is your ideal meal set up and cooked by you or someone else?
Depends on how busy my week is with events. If I have a crazy catering weekend. Nothing makes me happier than someone cooking for me on a Sunday night …
If time allows, I love to cook my food for my friends and family ( time does not allow this to happen that often )
What is your favorite dish to cook and why?
I don’t have a favorite dish as I have a very broad repertoire due to the catering world. Clients ask for so many different items and menus … but I do love to “shrink food “… meaning take a classic dish , and creating a “one biter “ appetizer with all of the flavors of this classic in this one bite .
Is there a chef who has inspired you or your life journey?
Julia child is my spirit animal. As is Anthony Bourdain
How did cooking come into play in your life? And when did you realize you wanted to do it professionally?
I went to college for HRTA ( hotel , restaurant and travel administration) I thought I wanted to own a bed and breakfast or manage restaurants. At my first management job out of college, the restaurant had an open kitchen concept ( one of the very first ) and I found myself longing to be in the kitchen, cooking like a madwoman behind the line .. not all dressed up on the dining room. So…. I went back to school to ICE in the city and studied pastry and baking arts and French technique and got jobs under any chef that would have me so I could soak up all of their knowledge. I eventually worked my way up to executive chef at a local seafood restaurant and ( the only ) female line cook at a well knows restaurant in Manhattan. And after years of working 80 hour work weeks in the restaurant business, I decided to start my own catering business and here I am almost 30 years later.
I have seen a lot a menus by you over the years. How do you come up with them? is it something you want to cook or requests you are getting from others? A mixture of both?
I do my best menu planning and recipe developing while walking my dogs … It’s the “calmest “
Part of my days and allows my mind to create
During the covid era what was one thing that looking back that was a blessing? Was figuring things out? The overall time out for everyone? Did it give you new ideas for AMG Catering?
From a business point of view. There is not one silver lining from Covid. I had to cancel all of my events for 2 years. Give back tens of thousands of dollars in deposits. Had to tell me staff they did not have events .. and I was terrified for 2 years wondering if I would be able to remain open until it was over. Thankfully. I immediately offered curbside meals and that was enough to keep the business afloat. I also cooked for the front lines for a year and that was really good for my broken soul. I am beyond grateful for every one of my clients who supported me through those 2 years and purchased curbside meals and gift certificates for when my cooking school would open again . And words cannot express the gratitude I have each and everyday when I am planning big events again .
Do watch the food network often? If so what is show you don’t miss?
I have the food network on often in the background in my house and catering kitchen .
If cooking wasn’t an option, what would you be doing?
There is NOTHING else I can imagine doing and nothing could take the place of the pure joy I feel when I cook.
If you could choose one song to play every time you walked into your kitchen, what would you choose?
Hmmm I am a huge music fan ( and a hippie ). I would Have to say “ scarlet begonias “ by the Grateful Dead !!
Alison Milwe Grace is a highly qualified culinary professional. She has a degree in Hotel and Restaurant Management from the University of Massachusetts, Amherst, and an extensive background in fine dining establishments ranging in NYC’s Tri-State Area. Alison is certified in French Cooking Technique and Baking & Pastry Arts from the Institute of Culinary Education, plus she has received the prestigious James Beard Scholarship. No matter the task, Alison is sure to cook up something special!
AMG Catering and Events offers catering for events, seasonal cooking classes, and children cooking camp in the summer. Click here for their fall cooking class schedule.
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