We are delighted to have had the opportunity to interview talented private chef and food stylist Kaity Ferrell, who calls the island of Nantucket in north-eastern USA her home. Ferrell’s work can be found in numerous international magazines and world-renowned websites, including Vogue Food. We are honored to feature her on our blog!
 
Ferrell loves to prepare food from local ingredients and whole foods. We hope you’re inspired to cook something delicious tonight after reading about her food philosophy. Maybe you’ll make a cake with olive instead of butter?!

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Tell us a little bit about yourself and your passion for food.

I'm a private chef, recipe writer, maker, wife and mother living on the island of Nantucket, MA. I cook farm-to-table seasonally inspired meals for clients on Nantucket and share mostly plant-based recipes on my blog. Seasonal and heirloom ingredients inspire my recipes and work along with the beautiful natural coastal surrounding of the island I am fortunate to call home.

What is your food philosophy or approach to cooking?

I try to steer clear of dietary labels. I believe in listening to your body, and nourishing it as you see fit. I eat mostly plant-based but also eat some fish, poultry and eggs when my body feels for them. We grow a lot of our veggies in the summer season and try to eat from the garden and shop as locally as possible first. I tend to choose organic over conventional foods at the supermarket to avoid pesticides and GMOs.

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How did you get interested in cooking? Is it a life-long interest or something you came to later in life? 

I think I've always loved food, haha. I learned to eat well and cook at the heels of my culinarily gifted mother, Susan, as she did her's. Food has always played an important role in my life from growing an edible garden, to cooking, to (the best part) eating. A sun ripened, juice-running-down-your-chin peach could bring a tear to my eye. Seasonal ingredients make my heart sing and I love using them in my kitchen. It's a lifelong love for me.

What foods will we always find stocked in your kitchen?

The pantry is stocked with large jars filled with an array of dried legumes, beans, grains, nuts and seeds, dried fruits, natural unrefined sweeteners, and whole grain flours that we purchase in bulk through the local food coop. I always have a batch of sparkling probiotic water kefir brewing on the counter, for which a tutorial and recipes can be found on my blog. My bestselling rocket cider tonic is always on hand and we take it daily to boost our immune systems. We use a ton of olive oil and other plant-based oils to cook and bake with.

Can you share one of your recipes with us, that includes olive oil?

Lilac Lemon Mini Cake: the cake itself is a lemon olive oil cake that can be topped with any edible flower if lilacs are not in season.

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A big thank you to Kaity Ferrell for sharing her delicious cake recipe with us and for sharing her food philosophy. You can follow her on Instagram @fareisle or check out all her recipes and homemade products on her website www.fareisle.com