For our final installment of Meet Westerly High School’s Culinary Program Seniors we sat down with Kasey Williams who will be off to The Culinary Institute of America in the fall. She is in the process of applying for scholarships but knew the CIA was the school for her as soon as she set foot on campus. Impressed with the welcoming community and spotless kitchens, ultimately it was the beautiful product that sold her. We asked Kasey a few questions about food.
WF: Which do you prefer- cooking or baking?
KW: I’m going to school for baking,, but I love cooking as well. I’d never want to select one.
WF: What is your area of focus?
KW: Wedding cakes. I love the excitement. You have to be perfect and you can’t mess up.
WF: What chefs/cooks inspire you?
KW: I used to watch Emeril as a little kid. His emotion around food, the things he created- wow. I thought- I could do that.
WF: Do you watch cooking shows on tv?
KW: Every one. It is like football for me.
WF: Do you have a favorite?
KW: I love Cake Boss. I’ve actually met Buddy Valastro in Providence. He is really cool. That is what got me into doing wedding cakes.
WF: Do you have a favorite food?
KW: I love food. My favorite type is Mexican. It is exciting- never bland- they pair citrus with beans- it is bold and exciting.
WF: Have you worked in kitchens outside the Highland Grille?
KW: Vesta Bakery– I help out doing the cash register, cake decorating, cookie decorating and putting orders together. I also volunteered at my church doing Sunday breakfasts.
WF: What is the best thing you’ve ever eaten?
KW: I’ve been on lots of cruises. When you stop at different islands everyone has a tropical kind of thing. We went to the Dominican Republic. There food is so special because it is a little bit of everything. Their culture is very different. The strangest thing I’ve ever eaten was cold banana soup.
WF: Do you have a favorite restaurant in Westerly?
KW: I’ve eaten at Seasons at Ocean House once- it was so good.
WF: Do you have a favorite thing to cook?
KW: Chicken. You can pair it with any flavor. You can use coconut, ginger- anything.
WF: Did you help out in your family kitchen growing up?
KW: I did. My grandfather was the cookie man- he would do hundreds of platters of cookies at Christmas. I’d be the little girl rolling the cookie balls in the corner. I helped my grandmother with Sunday dinner. My grandparents were a big influence with my cooking.
WF: What age did you become interested in cooking?
KW: Around ten.
WF: What is your dream job?
KW: To work in New York and open a restaurant with a bakery. New York is the culinary hub of America. Everyone who has made it has had something to do in New York and then they branch out.
WF: Where do you hope to be in five years?
KW: I hope that I’ve completed college and I’ve gotten a job in the culinary industry. I’m not picky- I’d just like to be in a kitchen.
WF: If you could meet one chef who would it be and why?
KW: Gordon Ramsay. I love that man. If he was to yell at me and tell me my food sucked it would be ok with me. I love how he’s so eccentric with what he is yelling at. He knows his stuff- he knows what he is talking about. He is not steering you in the wrong direction.
WF: What inspires your cooking?
KW: Culture is a big thing. I love Mexican and Spanish cultures. They are colorful, vibrant and bold. When you have a plate all set up- seeing the plating process- it is art that you can eat.
WF: What did you eat for breakfast?
KW: An egg and cheese bagel.
WF: What is your favorite junk food?
KW: Little Debbie brownies with rainbow sprinkles.
WF: How do you feel about people taking photographs at restaurants?
KW: I think it is a great idea. You should always take pictures of what you create. It is a portfolio.
WF: Give us a kitchen tip.
KW: Work clean. Always work clean. Keep your space neat. The neater it is the easier it is. Music on- work neat- clean up after each ingredient.
WF: How do you feel about the tall white hats?
KW: They get in the way. They never velcro. They always slip off. Baseball caps are best.
WF: Do you have a favorite family meal or recipe?
KW: My Grandma Shirley does this lazy man’s lasagna Cavatini. Her red sauce and cheese- no one makes it like her.
WF: What is your senior project about?
KW: I am making a five tier traditional wedding cake. After it is done I’m going to donate it somewhere. My paper is about creativity in the culinary field. Creativity is the highest art form. Without creativity in the culinary world food would be bland.
WF: What is your favorite subject in school besides cooking?
KW: I used to love science. Baking is science.
WF: How long have you been involved in the culinary program at WHS?
KW: Four years. I’ve taken every class I could with Chef and some multiple times.
WF: What has been your greatest achievement during this time?
KW: Winning the gingerbread competition two years in a row.
WF: What will you take away from your culinary education at WHS?
KW: You have to be serious in the kitchen, but you also have to find a way to loosen up. Here it is a little lax- you can joke but you need to take that with you. You can’t always be stiff in the kitchen- you have to work hard and get stuff done but go with the flow.
WF: Where is the best place to get pizza in Westerly?
KW: Pizzeria Longo. It is so good- it really is.
WF: Do you have a favorite flavor to cook with?
KW: I love garlic.
Thank you, Kasey, for sitting down with us. We love your calm, thoughtful demeanor and know you will make the most of your culinary education.
Westerly Food would like to thank Chef Finkelstein for letting us get a glimpse of his program this past year. We wish all of his seniors the best of luck as they embark on the next chapter in their lives.
