• Food, Farms and Comfortable Clogs: Q&A With Cooking Light Executive Chef Anna Bullett

    By Diana on Friday, June 27, 2014

    AnnaBulletPost.jpg -

    ​A childhood in Auburn, Maine has shaped the career of Cooking Light Executive Chef Anna Bullett, who used her upbringing to develop an appreciation for the earth—and for tasty food, too. As sustainable Mainers, Anna’s family collected food from a local CSA (Community Supported Agriculture) farm, knitted their own sweaters from sheep’s wool, and ate lamb and chicken from a local farmer. Although they didn’t know it, Anna and her family stood at the forefront of the organic food movement. 

    Fast forward 20 years. Now a successful chef for one of the country’s premier cooking magazines, Anna supports marketing and sales projects for clients, leads a line of ready-to-eat foods, teaches online cooking classes and ensures Cooking Light foods adhere to nutritional and flavor standards. Basically, if a task incorporates food, Anna gets involved. And any time she finds herself in the kitchen, she sports Dansko ProXP clogs, relying on comfort and support for long days of cooking and teaching. 

    We recently caught up with Anna to chat about her culinary creativity—and about her passion for Dansko clogs.

    Q: The moment you knew you wanted to work in the culinary industry:
    A: In my early teens, when I started cooking dinner for my family a few nights a week, I began to experience the joy that comes with taking responsibility for full bellies and smiling faces. That pretty much cinched the deal.

    Q: Hands-down favorite part of your job:
    A: When I meet people and they say, “I LOVE Cooking Light; I make your recipes all the time!”

    Q: Most eccentric dish you’ve ever created:
    A: No matter the cuisine, I tend to stick with proven flavor profiles. When I was trying to come up with a vegetarian meatball for work, I developed a great kofta-seasoned black bean ball with a carrot-raisin salad.

    Q: Favorite comfort meal:
    A: Homemade chicken pot pie.

    Q: Greatest lesson your parents ever taught you:
    A: Tread lightly on the Earth’s surface; good planets are hard to find.

    Q: Number one tip for dinner party hosts:
    A: Make a plan, write it down and start cooking at least two hours earlier than you think you need to start.

    Q: Why do you demand comfortable footwear at work?
    A: Safety is super important to me—so if I’m thinking about my aching feet, I am not concentrating on the knife in my hand.

    Q: If you could only wear one pair of Dansko clogs for the rest of your life, which would it be?
    A: Definitely my ProXPs in any color patent leather.

    Q: What designs would you like on see on a future pair of Dansko clogs?
    A: I love vintage scientific illustrations of fruits and vegetables, so perhaps a pair of patent ProXPs with printed blackberries or brussels sprouts!

    To learn more about Dansko all-day comfort and support, and to check out the ProXP clogs Anna sports in the kitchen (also available for men!), visit Dansko.com.

    [Photo Credit: Time Inc. Cooking Light is a registered trademark of Time Inc. Lifestyle Group. Used with permission.]

     

     

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