Cindy Kerschner is the creative force behind Cindy's Recipes and Writings.
As a professional cook, she loves creating exciting new recipes on the job as well as at home. She assisted in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program which she considered very rewarding.
During her 11 years with the Master Gardener program, she taught horticultural therapy to assisted living patients using healthful, fresh grown food as a focal point. . Her hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for their body.
Currently, she works as a cook at a college in Pennsylvania where she and the staff prepare everything from scratch, including the potato chips that tout the seasoning of the day! She writes about food; it's in her blood!
She’s prepping for the upcoming World Food Championships Competition coming up this November in Orange Beach, Alabama. She’s running a GoFundMe campaign to help with the costs to compete.
1. You've been working as a professional cook for over 40 years. Can you tell us a little about your work as a cook? Have you ever get tired or bored of cooking?
I've done everything from short order cooking to throwing elaborate tasting parties. I presently work at a Women's College and I enjoy the diverse menus we bring to the table. It can be a challenge cooking cuisines you personally never tasted before. There are so many delicious takes on food that I never get bored.
2. What do you love best about gardening?
I love the feel of the soil and the satisfaction I get bringing a vegetable from seed to table. It is so important to know where your food comes from and how it was grown.
3. What kind of recipes do you usually share to your readers? How often do you develop your own recipes?
I try to share recipes I love with my readers that are wholesome and quick to fix. Whole foods that are easy to make in 30 minutes or less are reader favorites. Of course, I still enjoy a good chocolate cake or buttery scampi too.
Everything in moderation! I develop many of my recipes based on what I'm in the mood for for dinner, what's on sale at the market or a request from a reader.
4. What is your rule when it comes to choosing your cooking ingredients?
Try to use local and in-season ingredients when possible. I try to choose organic and minimally processed foods.
5. Finally, what are the three recipes that best represent your kitchen?
Chicken Pot Pie is an old family recipe. It's not a meat pie instead the homemade dough is in the pot. Variations of chocolate cake from root beer to Mexican spice bake up for special occasions. PA Dutch Potato salad for picnics, summer grilled meals or holidays.
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