Summary: Indulge your senses and feel the splashy effervescence of life in this interview (#thedeliciousstory podcast #63) with chef Terrie Kohl. Based in Des Moines, Iowa’s largest metropolitan area, she is a one-woman culinary powerhouse that dazzles and delights, one great meal at a time!<br><br>With a career in the food industry that spans decades, you’ll learn how Terrie took brave steps that earned her the credentials to become a top chef. She launched her business Country Club Market, where she offers outstanding catering and cooking classes. <br><br>I promised you “cooking party” ideas at the opening, and Terrie delivers. Sharing anecdotes of some of the cooking class styles she has provided over the years – she serves up a slew of ideas that will get your creative wheels turning for your next party. <br><br>Listen and soak in Terrie’s exuberance and her delectable food stories and suggestions. From her experiences, you’ll glean ideas to savor more of your own time around the table. <br><br>THE ART OF THE COOKING PARTY<br>If you find you’re one of those people who gets stumped when it comes to creating a memorable party for an event, then you’ll discover inspiration in Terrie’s cooking class tales. She has instructed many groups, some as large as 150 people and others as intimate as a gathering of 2. <br><br>Sharing food is a rich connector. No matter how different we feel we are from one another, we all must eat to live. Try as we might to differentiate ourselves from one another, we are all in this human story together, and eating, plus the pleasure of it, is one way we can all relate. <br><br>It makes sense that in addition to connecting through eating, you can blend in the cooking as a part of your gathering. Terrie describes several ways to bring cooking classes into your home – or hers – for a winning and memorable party. <br><br>Think about weddings, birthdays, special business clients, anniversaries, and you are just beginning to scratch the surface of the many cooking class party ideas. The key is to bring in an expert like Terrie, who can assure that everything is prepared from the thoughtfully selected ingredients, the engaging recipes, and stunning presentation that raises cooks at all levels. <br><br>PREPARATION IS KEY <br>A funny (and embarrassing) sidenote about this interview is that I lost it for a time. I recorded with Terrie back at the end of 2019, intending to publish it as a podcast and blog in January of 2020. <br><br>Somehow, I mislaid the interview in the early months of the new year and just recently realized I’d missed publishing this gem. I blame it on the crazy of pandemic times. <br><br>Of course, the things Terrie talks about, from meal preparation to holiday planning and parties, are all timeless and valuable. But it feels especially great right now as we all plan for potentially opening up our lives after socially quarantining, entertaining again with family and friends once everyone is vaccinated. <br><br>Terrie’s advice about entertaining and how to make these special events work are spot-on practical. I bet we’ll all feel the heightened sense of pleasure as we gather at tables with friends and family and still being able to keep the focus on the people. <br><br>A MEMORABLE MEAL FOR THE BOOKS<br>For those of you who proudly wear the mantle of “foodie” or love a bit of food history, Terrie’s memorable meal story is a stellar and one that involves culinary legend Julia Child. The story is set in Boston at the Westin Copley Square, 1997, and relates a scholarship from Les Dames d’ Escoffier. <br><br>I drop these bits of information because I wasn’t aware of the organization. Les Dames is a professional culinary organization that began in 1976 “for women leaders in the food, beverage, and hospitality industry.”<br><br>At the time of this story, Julie Child was already in her 90s. She has passed away but remains an icon of fine...
