Culinary Cameo- Food Hero Mimi Kozma

Greetings Foodies! Welcome to the newly named Culinary Cameos! In these blogs we will feature interviews with people from various areas of the culinary world. We are fortunate to have had the opportunity to interview Mimi Kozma. Mimi is the host of a web show called “Food Hero Mimi Kozma”. “Food Hero Mimi Kozma” is a show about a cook that ‘pays it forward’ by bringing awareness to the community about the community. Food Hero showcases Mimi’s approach to cooking for someone in need, and concludes with an unexpected surprise that tops off the extraordinary dining experience! So let’s get started!

  1. How long have you been a part of the food industry?

Since childhood, my family had ties with the food industry in some capacity. I have to brag about the fact that my family was pretty progressive! They were so ahead of their time that they were part of cultural movements that we as an American Society weren’t quite ready to embrace at the time.

Anyway, well before it was popular (circa 1970’s), my father was the project manager of an aqua farming company in Florida, known as Marifarms, Inc. Nowadays, you can find a variety of seafood that is farm raised.

Later, my parents were partners in three pizza parlors, two of which were delivery operations called “Pizza Runner”. You would find me helping in the front and back of house at one of those pizza joints on weekends and during the summer. Had they captured the proper marketing and promotion campaign, Dominoes and Papa Johns may not even be around!

Since then, I have worked in a variety of establishments in varying capacities. So, you can say I’ve been in and out of the food industry since I was just a toddler.

  1. What inspired you to start your own web show?

Aside from cooking, the other motivational factor for my web show, Food Hero Mimi Kozma, comes from my desire to help people. Throughout the years, I have sought out and participated in civic organizations and charitable works.9808_1591850551037806_2194005967702728193_n Despite this, I wanted to find a way to help people in a way that was natural, gratifying and would make my heart sparkle. This web show concept has it all!

  1. What type of culinary training have you gone through?

I am not a formally trained chef. However, my connection with food on an industry level, as mentioned above, coupled with my personal connection to global culinary experiences IS my training ground. My friends and family are my proving ground. Sure I have attended a few cooking classes throughout the years, but everything I know (and I’m still learning) has been self-taught through trial and error.

  1. What is your favorite thing to cook?

My favorite thing to cook is what puts a smile on the faces to whom I share my food.

  1. Are there any foods you hate to cook?

Hate is a strong word. I don’t hate to cook anything, but I tend to shy away from dishes that are predominantly cheese centered.

  1. What is the best thing about hosting a web based cooking show?

The best thing about hosting a web based cooking show is the people I get to meet and work with throughout the process. My ‘family’ just keeps expanding and it’s really quite beautiful.

  1. Did any pre-conceived notions about cooking change once you started to film your web series?

I had no pre-conceived notions about cooking when I started this web series. Cooking is cooking. If anything, the filming aspect of it has only motivated me to further myself in the craft.

  1. Do you find TV chefs inspirational? If so, who is your inspiration?

IMG_2342There are far too many inspirational TV chefs to mention. They are all so wonderful and if I could thank each and every one of them, personally I would. I have learned so much through their interpretations.

  1. Who has been most influential in your culinary career?

My primary inspiration for cooking is my mom. She was a woman of few words, but like an artist she spoke through her culinary presentations.

  1. Can you share one kitchen tip with our readers?

I can’t share just one kitchen tip with your readers. Here are two. First, consider ALL five senses while cooking. Second, always try something new by branding each dish with your own interpretation.

  1. Do you have any advice for someone who wants to host a web based cooking show?

If you want to host a web based cooking show, you need to: possess a clear goal and review it often; develop a detailed plan; get tons of support from family and friends; feel joy in the process. If you aren’t having fun, stop doing it. Anything less than a genuine intention will be obvious in the final product.

  1. Can you share a recipe with our readers?

I would love to share a recipe with your readers. (see below)

We want to thank Mimi for taking the time to answer our questions and share a recipe with us! You can find her at the following social media locations, take some time and check her out, friend, follow and watch:

YouTube: http://youtube.com/FoodHeroMimiKozma

Facebook: http://facebook.com/FoodHeroMimi

Pinterest: http://pinterest.com/FoodHeroMimi

Twitter: http://twitter.com/FoodHeroMimi

Instagram: http://instagram.com/FoodHeroMimi

 

Until next time!

Enjoy What You Eat!
DC

Mama's Chocolate Cream Pie

Mama's Chocolate Cream Pie

Ingredients

  • Crust
  • 12 graham cracker squares (Honey Graham or chocolate)
  • ¼ cup sugar
  • 6-8 Tbsp melted, unsalted butter
  • Whipped Cream
  • 1 pint heavy whipping cream
  • 2 tsp sugar (add more for your taste)
  • 2 tsp vanilla extract
  • Chocolate Pie
  • (Use proportions below, if using a standard 9 inch X 1 inch pie plate volume 0f 3.5-3.75 cups. Double recipe if using a deep-dish pie plate volume of 7.75 cups)
  • 1 Cup whole milk
  • 2 Tbsp sugar
  • ¼ cup of flour
  • 1 ½ tsp. cornstarch
  • 2 eggs, beaten
  • 2 Tbsp unsalted butter
  • 4 ounces high quality semisweet chocolate, grated (reserve ½ ounce for dusting)
  • 2 tsp. brandy or rum (may replace with rum extract)
  • Confectioner’s sugar

Instructions

    Crust
  • Combine all ingredients in food processor (if you don’t have a food processor, break up the cookies by hand, place the smaller pieces into a zipper seal food storage bag and crush using a meat mallet or rolling pin and hand mix the ingredients in a mixing bowl).
  • Spread and press crust mixture onto the bottom and sides of pie plate.
  • Chill for up to one hour.
  • Bake for 8-10 minutes in a 350 F degree oven.
  • Cool.
  • Will yield a thick pic crust for a standard pie plate and a standard crust for a deep-dish piecrust. (Substitute Chocolate Grahams for the Honey Grahams to get a double chocolate experience)
    Whipped Cream
  • Place cream, sugar and extract into mixing bowl.
  • Whip to stiff peaks.
    Chocolate Pie
  • Heat milk on low heat.
  • Beat eggs; meanwhile sift the sugar, flour, and cornstarch into the beaten eggs in a bowl.
  • Temper the milk with a bit of the mixture, and then incorporate completely.
  • Return this mixture to the pan and cook over low heat, stirring with a whisk continuously until mixture thickens just below boiling (pudding consistency).
  • Remove from heat and stir in butter, chocolate and brandy/rum until smooth.
  • Let cool slightly and spoon filling into pie crust.
  • Sprinkle with confectioner’s sugar to prevent skin from forming.
  • Cover and chill.
  • Spoon homemade whipped cream over chocolate filling.
  • Dust with remaining grated chocolate.
  • Add a sprig of mint.
http://dapsmagic.com/2015/02/05/culinary-cameo-food-hero-mimi-kozma/

DC Sarah

DC Sarah

DC Sarah has been writing with DAPs Magic and Geeks Corner since 2009. Not only is she a Disney lover, Potterhead, Batman Fangirl, and Social Media Junkie, but she is also the resident Foodie, and has her own site, Geeks Who Eat.
DC Sarah

DC Sarah

DC Sarah has been writing with DAPs Magic and Geeks Corner since 2009. Not only is she a Disney lover, Potterhead, Batman Fangirl, and Social Media Junkie, but she is also the resident Foodie, and has her own site, Geeks Who Eat.

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