Our chef of the week cuts loose and responds to our follow-up questions with more candor than we expected. And by doing so, we respect her even more. Hey Emily, we'll drink Prosecco with you any day.
Read our interview with Emily Corliss of Pizzeria Mozza, Part One.
And now, on to Part Two . . .
When you're not in the kitchen cooking, what are you doing?
Getting in some serious R&R, drinking Prosecco and letting someone else do the cooking and cleaning.
Last song playing on your radio:
Michael Jackson's You Rock My World.
Where did you grow up?
I grew up first in the San Fernando Valley, then in Agoura Hills until I graduated from high school. I went to USC in downtown Los Angeles and stayed in the city after that, so I've never actually lived anywhere else.
Hardest lesson you've learned:
Stand firm, or people will take advantage of you. That, and wear gloves when using a mandolin. Ouch.
Are you superstitious?
No. I was born on Friday the 13th, and I'm convinced that means stepping on a crack or walking under a ladder means good luck. Now phobias? That's a much longer answer.
So name some.
Oh, God. This should be a separate interview. Spiders. Yes, that's definitely the worst. Big-bodied spiders are the worst; worse than the ones with big legs. Sharks, for sure. Actually, ocean or lake water in general because of unidentified scary fish/critters. Planes for obvious reasons. Tight spaces. The dark. I should stop now.
What were you up to five years ago?
Working at Osteria Mozza in the mozzarella bar with Nancy Silverton.
What does it mean to have Silver LEED certification (Green initiative)? And has Mozza reached it?
Yes, we are Silver LEED certified, which means that our building and our practices are energy-efficient and sustainable, and that we use green products to reduce our impact on the environment.
Last thing you looked up/searched online:
Most recent major earthquakes around the world.
Do you like any TV shows?
Real Housewives of Miami, Beverly Hills, New Jersey, Orange County, New York, Atlanta. . . . anything else Bravo airs.
What would you be doing if you weren't in this business?
Hanging out with animals in some capacity. Dogs probably-- or in some strange and exotic location saving polar bears or pandas for World Wildlife Fund. Or I'd be a professional television watcher. Either way.
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