Last November, I road tripped to Des Moines for the big Iowa Food Fest. Along with eating some delicious grub, I had to pleasure to make some new chef pals. Jamie Gwen from HSN and DIY was there. She's a phenomenal chef with plenty of chops to boot. We spoke with her about all the hats she wears, how to eat well on a budget and her favorite spots in the OC.

AndrewZimmern.com:  When it comes to the food and wine world, you’re a Jill of all trades. Chef, sommelier, writer, radio and television personality… How do you manage it all?

Jamie Gwen:  I love to have my hand in multiple projects at a time!  I love the radio and sharing my passion for food over the radio waves (in my pajamas!) has always been my first love.  Television allows me to teach and educate food lovers, to elevate their level of cooking and expertise, and I feel privileged to have the opportunity to engage an audience with simple, hearty dishes that hopefully inspire them to cook more at home.  As a Certified Sommelier, it is a never-ending learning process and an education that I hope to continue forever… Tasting, or what I call “research”, is the best part of the job!  I try to continue to grow my knowledge of gastronomy and keep the passion alive by sharing my enthusiasm in every aspect of my career.

AZ.com:  Has food always been a passion? What sparked your initial interest?

JG:  My mother, Lana, raised me single-handedly and I am blessed to work with her on a day-to-day basis today.  She is a phenomenal cook and always prepared meals as if the army were coming over for dinner.  I remember, after a long workday, she would experiment with a new recipe or create a new dish and I have the fondest memories of sitting in the kitchen watching her cook.  She inspired me to bake and from there I grew my passion for the food world.  She taught me that food creates memories and the recollections I have from my childhood and as an adult are mostly surrounded by fabulous food!

AZ.com:  I love the cooking demos on your site, chefjamie.com, and think anyone interested in honing their skills could learn a lot from you. Have any tips for someone who may be a newbie to the kitchen?
 
JG:  Thank you for the compliment.  My first suggestion is always: Taste, taste and taste!  We lead such busy lives that sometimes tasting the dish before you set it on the dinner table is often overlooked.  If you taste during the cooking process (I recommend that novice cooks and connoisseurs alike keep a vessel of tasting spoons by the stove to remind yourself to taste the dish during the cooking process.)  Creating levels of flavor in a dish requires seasoning with salt and freshly ground pepper during the preparation.  If you taste along the way and adjust accordingly, I guarantee that even your signature Sunday Dinner will taste better!
 
AZ.com:  Any memorable live cooking demo snafus?

JG:  I remember a caramelized onion and Gruyere soufflé that fell right before we went live on T.V.!!!   And an experience I had cooking rattlesnake with a cowboy…That one was interesting!

AZ.com:  With our current economy, everyone wants to eat well on a budget. What are your favorite simple, inexpensive meals to create at home?

JG:  I love hearty winter casseroles and braised meats, like Short Ribs and Lamb Shanks and I make a 15-Minute Ravioli Lasagna that always pleases a crowd.  The recipe is at www.chefjamie.com.

AZ.com:  What are your five favorite “bang-for-your buck” wines?

JG:  I love Crinella Sauvignon Blanc and Pinot Noir.  A female proprietor named Ramona Crinella and her brother Frank Crinella produce award-winning wines at incredible values.  I am a big fan of German Rieslings and they are always a good “bang-for-your-buck”.   My favorite reasonably priced Cabernet (at about $25/bottle) is called “Layer Cake”, made by winemaker Jayson Woodbridge, who is best known for his cult Hundred Acre wines.  It has a beautiful deep garnet color with aromas of blackberry and cedar, and it is a very lush, fruit-forward wine that I love! 

AZ.com:  Name your five favorite restaurants in Los Angeles.

JG:  Jose Andres’s The Bazaar is a melting pot of Spanish munchies and I love the vibe and the food.  Cut by Wolfgang Puck for the best steak, Crustacean for garlic noodles.  In Orange County (where I live) you’ll find me at Canaletto in Newport Beach indulging in homemade soppressata, bresaola and prosciutto on an antipasti platter along with a warm bowl of tomato & fresh mozzarella risotto!

AZ.com:  Describe your perfect meal.

JG: My perfect meal would be Oysters on the Half Shell (Kumamoto’s are my favorite!) sweet Maine lobster, creamed corn and coffee ice cream.

AZ.com:  What’s in your fridge?

JG:  My fridge is full…What do you want to eat?!  I always have homemade oven-roasted tomatoes, Dijon from France, anchovies from Italy, some great olives, a few different cheeses, lemons and cream.

As a Chef, Food Correspondent, Sommelier and Lifestyle Expert, Jamie shares recipes, resources and tips to help make everyday more delicious.

Infused with the joy of cooking from a very young age, Jamie graduated from the prestigious Culinary Institute of America in New York, then continued to pursue her career under the tutelage of many world-renowned chefs.  In her spare time, Jamie enjoys running, reading, creating new recipes and lunch!

For more information, visit www.chefjamie.com