Chef, writer, editor, recipe developer/tester, food styling and photography – Barb Freda’s done it all! Her career started in New York City at Union Square Café where she worked every single station in the kitchen before moving into the chef’s office. A move out of NYC, long hours and children led her to leave the kitchen heat and head for the kitchen computer. We’re thrilled that Barb decided to join the Laura’s Lean Beef team as a contributor for Skinny Bytes. We sat down with Barb and asked her a few questions. After all, we had to get the skinny on her!
Q: What’s your favorite guilty pleasure?
A: One glass of red wine EVERY DAY.
Q: How do you take your coffee?
A: Only one cup a day, but it's a double espresso with a cup of skim milk: my own, homemade skinny latte.
Q: What do you always keep in your refrigerator?
A: Cheese. Olives. Chilled wine. Milk in bottles (I get milk delivered from a local farm! How cool is that?)--I drink skim and I use gorgeous, delicious whole milk to make fresh mozzarella and fresh ricotta, and I am working on feta.
Q: If you were a type of food, what would you be?
A: PASTA! Everyone loves it and it can adapt and live up to every sauce.
Q: What do you do for exercise?
A: Swim, bike, run, yoga--I am training for a triathlon next summer. This past summer I was the swim leg of a relay team in an Olympic distance tri in NYC--yes, I jumped into the Hudson River and swam 1500m. And I'm going to do it again, except all THREE legs, next year. I raise money for amyloidosis research through my participation. And I loved doing it.
Q: Newest obsession?
A: Cheese making.
Q: What would you do if you had the time?
A: Paint watercolors. Travel nearly all the time.
Q: How do you recharge your batteries?
A: Spending time away from TVs and computers--usually at a meal or sharing a glass of wine with friends and/or family. We can sit at the table for HOURS.
Q: Do you have a nickname?
A: I sometimes go by Babette because I write my personal blog: Babette Feasts. (I feast. I eat. Babette feasts.)
Q: If you could work anywhere in the world, where would it be?
A: Italy. Italy. Then Italy.
