Phillyist Interviews TV Food Network’s Giada de Laurentiis

While on tour for her new book “Everyday Italian: 125 Simple and Delicious Recipes”. Phillyist was able to catch up with Giada de Laurentiis between her book signing and media engagements. Born in Rome, her family moved to southern California when she was the age of seven. She attended UCLA as well as Cordon Bleu in Paris, which led her to working in a number of restaurants including Wolfgang Puck’s Spago. From there, she started her own catering company, GDL Foods, and has had her own show, “Everyday Italian” on the Food Network since 2003.

Phillyist: Your day to day must be a bit overwhelming at times. As a famous personality with a Food Network show, a successful catering company and now a new cookbook “EveryDay Italian: 125 Simple and Delicious Recipes” how do you juggle it all?

GDL: I would never take all the credit and say I make it happen all by myself. In all honesty, I have been truly blessed by having a supportive family and wonderfully talented, like-minded people who assist, organize, handle and execute the multitude of goals and tasks.

Phillyist: Where are some of your favorite places to go and eat?

GDL: There are so many regions and areas and cuisines, it’s hard to choose. But, personal favorites include Parma Italy because some of the most delicious stuffed pasta dishes come from there and New York because it has a lot of diversity.

Phillyist: Your bio says you went to college and attained a degree in social anthropology. How did that path lead you to cooking?

GDL: I can’t say it led me there, but I come from a family of food lovers and great cooks. It just seemed like a natural progression to venture into something that has been so rooted in my own family history.

Phillyist: I notice your new book features some of my own personal favorites in terms of ingredients. What are some of yours?

GDL: Anything fresh is wonderful. I like fresh herbs including basil, rosemary and thyme. A lot of the recipes in the book call for tomato, eggplant and fennel.

Phillyist: Do you have any advice for someone who would want to be a Chef?

GDL: My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.