Chef Victoria Hooker

January 1, 2009

Chef Victoria Hooker,

Chef Victoria Hooker is an adjunct instructor who teaches Fundamentals of Classical Cooking, American Regional Cuisine, Dimensions of Culinary Education, Career Preparation, and Food and Beverage Operations Management. She grew up in a traditional Mexican family in Albuquerque, N.M. She and her husband, Chef Robby Hooker, have three children — Sarah, 3, Katrina, 7, and Hudson, 11.

As a busy family, we love to eat out. And as a mom, I enjoy being able to sit at the table and relax, without getting up over and over again to run to the kitchen. With three children and a husband, someone always needs something! So service — good service is important when choosing a restaurant. Dining out is also convenient and it helps expand our children’s palates, exposing them to different foods. We’re always looking for something on the menu we’ve never eaten before —new dishes, new seasonings and new ways of putting ingredients together.

As a rule, we believe in supporting the “little guy,” so our family looks for restaurants that are locally owned, avoiding the national chains. Local “mom and pop” operations are refreshing, typically offering creative menus — not the same old, same old — and reasonable prices with very family-friendly service.

CULINARY DICTIONARY
COMAL: A round, cast-iron pan with no sides but with a handle, used to cook corn or flour tortillas or sear chili peppers. Another must-have!

GOOD GADGETS
Cupcakes shaped like pumpkins are perfect for spooky Halloween haunts and work well with fall gatherings, too! These pumpkin cupcake molds, in black and orange, are easy to use and cakes are easy to remove intact due to the flexible, non-stick silicone. Place them on a cookie sheet, pour in the batter and bake. Set of eight, four in each color. $14.95. www.williamssonoma.com.

BOOKS THAT COOK
The Toddler Cookbook
By Annabel Karmel

Nothing is more rewarding than spending quality time with your child, so what better than a project you can enjoy twice — once in the making and again in the eating! Leading children’s nutritional expert, Annabel Karmel, has made cooking with your little ones both enjoyable and easy. From weighing to mixing, “The Toddler Cookbook” encourages kids to take an active role in the kitchen. An introduction on cooking utensils, techniques and safety precautions offers a wonderful opportunity to teach your child about safety. Images of kids in the kitchen preparing the recipes and numbered step-by-step instructions make it easy for your toddler to turn into a chef in no time.
— Jackie Hallacy

GOOD EATS
Victoria Hooker’s Jumbo Lump Crab Cakes with Cranberry Relish This is one of my favorite recipes because the crab cakes can be made ahead and frozen, then pulled out and used anytime. I serve it all the time. Serve as appetizers for parties or make bite-sized cakes and serve them as hors d’oeuvres. They also make a delicious sandwich when served on a nice quality bread. You can serve them on a salad or as your entrée. The recipe takes a little time. It’s not a mix-and-go dish — and I’m a perfectionist: I want every crab cake to be shaped exactly right and identical. Robby laughs at me — he just slaps them out and flattens them.