With a father as a restaurateur and a mother as a cook, was it fate or a given that Amanda Tosun would find herself in her kitchen with an inspiration to write a cookbook? Our Feature Student this issue, Amanda is a Canadian native pursuing a degree in neurobiology. This is her first year at RWC, and even with the pressure of studying, making good grades, and balancing her schedule, she still finds time to practice her biggest passion-cooking.
Amanda has written a cookbook entitled “Bon Cooking,” filled with both original recipes and favorite hometown dishes with her own twist.
During our interview I was given the pleasure to read through her cookbook, and I found it quite well-structured, with an appetizing photo to go along with each recipe and easy to read steps.
“Bon Cooking” meets the needs of cooks on all different levels; it doesn’t seem to be aimed at amateurs but more towards those with the will to try something new, which you will definitely find. The book is incorporated with a taste of multiple cultures, ranging from her own Canadian traditions such as poutine (cheese curds, fries, and gravy) to tasty rhubarb tartlets.
Amanda also spreads her happiness through cooking by opening up her home every Sunday for cooking classes. She creates a food theme menu for each month, so if you’re attracted to Italian dishes, November might be the month to attend a class.
You’ll see an Italian theme spread throughout her artwork in her kitchen. She says in the class you’ll be able to learn different cooking techniques while perfecting more accustomed ones.
Amanda also has a blog site: http://boncooking.wordpress.com, where you’ll be able to find recipes for dishes she is currently working on and contact information for cooking questions, lessons, and advice.
Amanda spoke warmly of how her family and friends helped shape her life. The heartfelt moments growing up with Mom and Dad in the kitchen are recreated in her dishes, even after all this time.
She credits her decision to come to the United States in part to her meeting her husband in Montreal years back. And some of her cooking inspirations include Julia Child and Heston Blumenthal.
In the final segments of our interview she gave a piece of advice to potential cooks: “Read a recipe carefully and fully take note of measurements,” and something never to forget: “A meal isn’t fun without friends and family.”
Thank you goes out to this issue’s Feature Student Amanda Tosun. Good luck in your pursuit of future goals.