Hotshot Ryan AndreozziName: Ryan Andreozzi

Age: 28-ish

Job: Research Laboratory Technologist

Q: Is it hard being a hotshot?

A: For some, yes, but for me it comes naturally.

Q: How did you become a good cook, anyway?

A: I’ve had a passion for cooking ever since I was 16 years old. I would look up complicated recipes and then ruin my future mother-in-law’s kitchen trying things out.

Q: Favorite recipe (prepared with locally grown food, naturally!):

A: Kale Salad with Maple Vinegar Dressing

Q: Best hotshot recipe when you need to impress someone:

A: Coconut Curry

Q: Favorite person to cook for:

A: My family. My parents and my In-Laws, as well as my siblings.

Q: The most important kitchen gear:

A: Enameled cast iron pot. Sized very large.

Q: Name 5 things in your kitchen, without which you cannot live.

A:

  1. Enameled cast iron pot
  2. Sharp 8” Chef’s Knife
  3. Salt
  4. Fish Sauce
  5. Vinegar

Q: If you were a locally grown food, what would you be and why?

A: Apple: I’m sweet and versatile, and I’m available for action year round (with proper handling).

Q: Best websites or blogs for new hotshot ideas?

A: http://www.seriouseats.com/

Q: Where do you buy the locally grown food for your recipes?

A: Sunrise Farms and the Norwich Farmer’s Market

Q: What advice do you have for aspiring chefs?

A: Try anything, and keep an open mind.

Q: Being named one of the Upper Valley’s Men Who Cook Hotshots makes me feel…

A: Honored.