Biography on Chef, Keri Marino

During her childhood, aspiring culinary artist Keri Marino discovered an affinity for cooking.

Her mother, previously an accomplished chef, taught and inspired Marino how to cook.

“Since my mother was a chef, it made me want to learn how to make more dishes, like Chicken Cordon Blue,” said Marino. “My mother was always cooking dishes like that for me.”

Many dishes including Cherry Jubilee, pancakes, and Banana Foster, still reflect an enormous part of her youth.

“Cooking brings me back to my childhood. I didn’t live with my mom when I was growing up, and when I’d go visit her, she would let me cook pancakes,” said Marino.  “It would make me feel like an adult, and in return, allow me to respect her more.”

Other than bringing her back to her childhood, Marino finds cooking to be a form of relaxation, and allows one to maintain a healthy diet. Most importantly, cooking allows a person to bond with their inner-self, or with a group of people.

“When I’m cooking, it makes me feel like I’m doing some sort of meditation,” said Marino. “It’s also cost effective and you know exactly what’s going in your food. There’s also the opportunity to experiment with new things.”

Although cooking sounds easier said than done, Marino’s advice to those of us who are awkward around the kitchen is that, “it’s easier than it looks.” Start small, she advises, and you will eventually find yourself making a complex dish.

“It’s like dipping your feet into a pool. You don’t jump at first,” said Marino. “So, don’t jump into making a chocolate soufflé just yet. Go and make some scrambled eggs instead.”

In the future, Marino would like to start her own business. Currently, she is pursuing a Bachelor’s in Education at The New School, and sometime after graduation, she hopes to open up a home-cooked American restaurant.

“I want to open up a business where people can come together; a place that will be visually pleasing so you can eat with your eyes as well,” Marino concluded.