PQ; What’s your food/wine philosophy?
PK: When they are both prepared from the heart.
PQ; What’s the most important principle in cooking?
PK: Making good wholesome and healthy food made with love.
PQ: Weirdest thing you’ve eaten?
PK: My homemade pancakes with cheese wiz or crunchie cheesies
dunked in French’s mustard.
PQ: Most memorable meal you’ve ever eaten?
PK: When my boyfriend made me shrimp Caesar salad, seafood
stuffed mushroom caps and steak & lobster for dinner, accompanied with a
bottle of red wine. He prepared it at Pamela’s Cook Shack.
PQ; Exact moment you decided to become involved in the food
industry?
PK: When I got a job at this little restaurant called the Three
Acorns. I started in the dish pit and moved on from there, and now I have my
own place.
PQ: Most memorable meal you have ever served?
PK: The Pamela’s special chicken burger with tossed salad
topped with homemade house dressing at Pamela’s Cook Shack.
PQ; Most interesting environment you’ve ever worked in?
PK: Working in the Cayman Islands at a restaurant called the
Lobster Pot. While over looking the ocean, I served all kinds of fresh fish and
seafood to people from around the world.
PQ: How far have you traveled for a great meal?
PK: To mom’s house (five hours).
PQ: What brought you to Pemberton?
PK: My boyfriend came to pick up a buffet table at the
Pemberton Hotel and I came with him.
I ended up with a job managing the lounge at the Pemberton Hotel.
PQ: Where would you go for your last meal in Pemberton?
PK: I would gather with my friends at Pamela’s Cook Shack.
PQ: Who has been the most influential person on our
cooking/career?
PK: My boyfriend, Keith Kwasnicki, of many years.
PQ: What would you advise anyone wanting to come into this
industry?
PK: Be prepared to work long hours, work hard and most of all enjoy everything you do.
