Name: Ryan Andreozzi
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.
- Enameled cast iron pot
- Sharp 8” Chef’s Knife
- Fish Sauce
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?
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…