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Maya Stein, Founder, Chef & Decor Specialist A soothing pot of carrot-ginger soup. Lemon-and-garlic-stuffed roast chicken. Marinated beets with a sprinkle of feta. Molten chocolate cake with fresh raspberries. Loathe to call herself a "foodie" who follows the latest food trends, Maya instead focuses on creating seasonal-inspired, kosher-style, organic-leaning menus that focus on fresh, flavorful dishes. Maya began formulating ideas for building a culinary empire at the age of 14, when she took on the task of making dinner for the whole family (parental units and 2 other siblings) 3 times a week. While at the helm of the kitchen, she explored the fascinating world of casseroles, stews, and soups, finding new and fresh ways to get rid of aging greens from the vegetable bin. Since then, she's found a firmer foothold in hors d'oeuvre creation, dessert-making, and table presentation, enjoying the finer points of napkin folding and the use of kale as emergency decor. Some of her idols: Molly Katzen of the Moosewood Cookbook (hand-written recipes!), Jamie Oliver (real food for real people!), Julia Child (butter!), MFK Fisher (food and prose!). Maybe one day she will be a contestant on Top Chef, although first she needs to learn how to break down a pig, and she's not sure she ever wants to know how to do that. Until then, she is content to be famous among her friends for being able to rummage through their seemingly empty refrigerators and make something yummy and unexpected. Her personal philosophy on food is this: "When in doubt, make crepes." |
