EDU in Review Interviews Eli May 3, 2009
Posted by Max in : Press , trackbackI had the great pleasure to speak with Eli Sussman, co-author of the just-released cookbook, Freshman in the Kitchen. As a recent graduate from Michigan State University, Eli knows a thing or two about what it’s like for college students to try to eat a decent (and economical) meal in between darting off to lectures, class, the library and the bar.
He and his brother Max, who co-authored the book, have spent years cooking in restaurants, summer camps and for friends and family. From line cooks to food runners, these brothers have done it all in the kitchen and they are anxious to share their tricks of the trade and their favorite recipes with you.
Just a few days after their appearance on the Today Show, we caught up with Eli to talk to him about his new book.
Where did the motivation come from to write Freshman in the Kitchen?
My brother Max and I have been in the food and restaurant business for years. We wanted to create a cookbook that was for anyone — the novice in the kitchen to someone who is very comfortable with cooking. Since we have been working in restaurants all of our lives and we’ve amassed a good deal of skills and knowledge between us. We wanted to share that with people in a way that is fun, simple and takes the fear out of cooking.
Freshman in the Kitchen is a progressive cookbook because it starts out with the beginner chef in mind and then evolves to involve more involved recipes. It’s really for anyone who wants to feel more comfortable cooking for himself , their friends or for their family.
Read more: Interview with Freshman in the Kitchen’s Eli Sussman
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