Passionate Enthusiasm with a Talent
for Engaging an Audience
As a child,
Ryan Scott's Christmas wish list included a food dehydrator and other kitchen utensils. He's come a long way since then, both i
n his cooking and other talents. You may recall watching Ryan Scott on
Bravo's "
Top Chef" a few seasons back. He's a classically trained chef and a graduate of the
California Culinary Academy. He's worked alongside culinary notables such as
Charlie Trotter,
Gary Danko and
Alan Wong. And he's got a real knack for engaging an audience.
"Give me an audience and I love to engage. The more stories I tell, the more recipes I create," he says. When not busy with his premiere private catering company or offering customized cooking classes, Chef Scott often is found in the public eye. He's remained highly visible in the local and national media since his "
Top Chef" appearance in 2007. He's a frequent guest chef on the ABC show in San Francisco,
"View from the Bay." He's cooked several times alongside Kathy Lee on NBC's "
Today" show. And he has his own show,
"Cooking with Ryan," on CBS' Los Banos affiliate. You can check out his recent
segment featuring our extra virgin olive oil. "I talk. I have fun. I really believe that food transcends friendship," he says.
"Food makes conversation. Food brings people together."He began honing his cooking skills at a tender age.
"At age 9, one of my first cooking experiments was a meal for my brother - tuna quesadilla with canned chili over the top," he recalls.
"It's a meal my brother still makes today. It makes him happy and that's what it's all about." Chef Scott grew up in California's Central Valley. He's stayed true to his roots with an appreciation for the seasonal bounty.
"The heart of the Central Valley is fresh produce: watermelon, cantaloupes, tomatoes, lettuce greens, garlic, olive oil. It's what makes the Central Valley such a beautiful place," he says.
Let the Seasons Speak for ThemselvesChef Scott draws inspiration in his cooking from California's bountiful agriculture. He focuses his dishes around whatever is in peak season.
"You should always dictate your cooking from produce and vegetables first by selecting what's in season," he explains.
"From there, look for what will compliment. Cabbage, leeks, oranges, Fuji apples ... see what is in abundance, see what is bountiful, then plan your meal around it." A self-proclaimed workaholic, Chef Scott finds time to contribute his culinary talents to many worthwhile organizations, including the American Heart Association and Meals on Wheels. He's also started an annual Thanksgiving Bag Lunch Giveaway for those in need.
"I care about the people that are close to me, and organizations that make a difference," he says.
"Giving back is what's crucial in this world. If you are a celebrity and don't give back, then you are in this for the wrong reason."Chef Scott leads a hectic and varied schedule, one he enjoys thoroughly. For example, celebrity chef Guy Fieri recently called and asked Chef Scott to join him on his
"Roadhouse Tour." His response: "
It was like a kid going to Disneyland for the very first time! We had a blast!" Even Chef Scott's mom was part of the action. serving onstage as his sous chef.
(Read
Northside Magazine's recap from the event)
So what's on the horizon for Ryan Scott? "A book for people that can't cook and a book for those who can. It will include something for everyone." A new Web site launches soon at
www.cookingwithryanscott.com which will include a recipe of the week.
And what about a new restaurant? Well, let's just say all he would tell us is his newest project -
"3SumEats" - will be "rolling out soon." You can draw your own conclusions.